Applewood Smoked Pork Belly with Peach Habanero Jam
Sweet fruit wood smoke paired with a spicy Southern peach preserve glaze.
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Ingredients
- 5 pounds Pork belly, skin-on or off
- 1/4 cup Kosher salt
- 1/4 cup Coarse black pepper
- 4 large pieces Applewood chunks
- 3 cups Fresh peaches, pitted and diced
- 2 whole Habanero peppers, minced
- 1/2 cup Apple cider vinegar
- 1 cup Brown sugar
- 2 tablespoons Honey
- 1 teaspoon Ground ginger
Instructions
- 1
Pat the pork belly dry and score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
- 2
Combine the salt and pepper to create a simple dalmatian rub, then coat all sides of the pork belly generously.
- 3
Preheat your smoker to 225°F (107°C) using applewood chunks for a mild, sweet smoke profile.
- 4
Place the pork belly on the smoker grates and cook for approximately 4 to 5 hours, or until the internal temperature reaches 165°F.
- 5
While the meat smokes, combine peaches, habaneros, vinegar, brown sugar, honey, and ginger in a saucepan over medium heat.
- 6
Simmer the jam for 30 minutes until thickened, then pulse briefly with an immersion blender for a chunky-smooth consistency.
- 7
Once the pork reaches 165°F, brush a thick layer of the peach habanero jam over the top and continue smoking until it reaches 195°F.
- 8
Remove the pork from the smoker, let it rest for 20 minutes, then slice into thick slabs and serve with extra jam on the side.
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