Kung Pao Smoked Pork Belly
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The recipe for Kung Pao Smoked Pork Belly fuses two of my favorite things: smoked pork belly goodness with the sweet and spicy sauce of Kung Pao cuisine from Sichuan province in China.
Ingredients
  • 1½ pounds pork belly (cubed)
  • Yellow mustard (for slather)
  • 2 Tbs Kosher Salt
  • 2 Tbs Black Pepper
  • 1 Tbs Garlic Powder
  • Sauce:
  • 4 Tbs soy sauce
  • 1Tbs Chinese black vinegar (or distilled white vinegar if unavailable)
  • 1 Tbs cornstarch
  • 1 Tbs Sambal Oelek
  • ⅓ cup peanut oil
  • 2 small leeks, white and light green parts only, cut into ¼-inch slices (about ½ cup total)
  • 3 scallions, whites finely minced, and greens finely sliced, reserved separately
  • 2 cloves minced garlic
  • 1 Tbs fresh ginger, minced
  • 4 Tbs Shaoxing wine (or dry sherry, if unavailable)
  • 2 Tsp sugar
  • Garnish:
  • 1 Tbs Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, ground using mortar and pestle
  • ½ cup roasted unsalted peanuts
  • Reserved green parts from scallions
  • 12 hot Chinese dry chili peppers, seeded
Instructions
  1. Cube the pork belly into 1" pieces
  2. Cover with a base (I used mustard) and season with Salt, Pepper, and garlic powder mixture
  3. Set your smoker to 275° using Hickory for the smoking wood
  4. Set your pork belly inside the smoker on a wire rack for 3 hours or until they measure 190°
  5. You can spray the pork belly every hour with apple juice to keep moist
  6. After 3 hours (or 190°) pull the pork belly and set aside
  7. Mix the soy sauce, vinegar, cornstarch sambal oelek, Shaoxing wine, and sugar together and set aside.
  8. Saute' the leeks, green onion bottoms (white parts), garlic, and ginger in peanut oil until fragrant (1-2 minutes)
  9. Put pork belly in aluminum pan and cover with aromatics and sauce
  10. Cover and place back in your smoker for 30-60 minutes (or until the sauce thickens)
  11. Toss everything with the Sichuan peppercorns, tops of green onions, and peanuts
  12. Serve over rice or noodles
Recipe by The BBQ Buddha at https://thebbqbuddha.com/kung-pao-smoked-pork-belly/