Martin Picard’s Maple-Smoked Pork Belly
Add this pork belly recipe to the Au Pied de Cochon Foie Gras Burger recipe.
- Pork Belly
- 1 whole pork belly
- 5.5 oz salt
- 2 cups water
- 120 ml maple syrup
- 1 litre water
- 1 litre maple syrup
- In a large non-reactive bowl, stir together salt, water and maple syrup to make brine.
- With a seasoning injector, inject the pork belly with brine in several places.
- Put pork belly in the smoker at around 250º F (120º C) and spray with solution of water and maple syrup every 20 minutes, for five hours.