Name: Smoked Pork Belly with Cider
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6 servings
Ingredients: 1 kg Pork (approximately 5cm thick); 2 tbsp Salt; 1 tbsp Black Pepper; 1 tbsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Thyme; 250 ml Apple; 100 ml quality BBQ sauce (e.g. (a rich, smoky variety)); 50 g Brown Sugar; 1 tbsp Apple Cider Vinegar; 1 tsp Worcestershire Sauce

Smoked Pork Belly with Cider | Smoke & Soil

Smoked pork belly is fat and smoke working together. The cider brine keeps things moist; the indirect heat renders the fat without burning it. Give it time and it will give you something worth eating. This recipe is about patience and precision—low and slow cooking over charcoal with carefully managed wood chunks to create a clean smoke that enhances rather than overpowers the pork.

The seasoning is simple but thoughtful: salt, black pepper, smoked paprika, garlic and onion powders, with a touch of thyme to lift the richness. The cider brine adds a gentle acidity that balances the fat and helps maintain juiciness throughout the long cook. Finishing with a glaze that combines apple cider vinegar, brown sugar, Worcestershire sauce, and a quality BBQ sauce ties the flavours together, adding depth without masking the natural character of the pork belly.

Using an instant-read thermometer and a heavy-duty foil wrap ensures you hit the perfect texture—crispy on the outside, tender and succulent within. This isn’t about flash or fuss, but about understanding your ingredients and your fire. It’s a recipe that rewards care and attention, delivering a clean, honest plate that fits comfortably into everyday BBQ, where good ingredients and thoughtful technique come first.

Serves:

For the Pork Belly

approximately 5cm thick

For the Cider Glaze

a rich, smoky variety)

Health Notes

Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.

Notes

Timing Clarification: The total cook time is an estimate. The only reliable indicator of doneness is the internal temperature and the ‘probe-tender’ feel. If the meat is not tender at 93°C, continue cooking until it is.
Why the Wrap Works: The ‘Texas Crutch’ (wrapping in foil) is used to push the meat through the temperature ‘stall’ that often occurs in low-and-slow cooking. The moisture from the cider creates steam, which speeds up the cooking process and helps to break down the connective tissue, resulting in a more tender final product.
Alternative Wood: If apple wood is unavailable, cherry wood is an excellent substitute, offering a similar mild, fruity smoke flavour that pairs well with pork. Avoid stronger woods like mesquite, which can overpower the delicate cider notes.
Serving Suggestion: This rich dish pairs perfectly with a sharp, creamy coleslaw and a side of smoked new potatoes.

Seasonal Variations

Swap pork belly for bone-in short ribs for a beefier variation
Add star anise and five spice to the brine for an Asian-inflected version

Nutrition (per serving, estimate)

620

kcal

42g

protein

23g

carbs

36g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Method

1
Preparation and Rub Application
Score the fat cap of the pork belly in a cross-hatch pattern, ensuring you do not cut through to the meat. This allows the rub to penetrate and helps the fat render. In a small bowl, combine all the dry rub ingredients. Apply the rub liberally to all sides of the pork belly, pressing it firmly into the meat and the scored fat. Allow the pork to rest at room temperature for 30 minutes while you prepare the smoker.
30 min
2
Set Up the Kettle for Smoking
Set up your Weber Master-Touch for indirect cooking using the ‘snake’ method. Place a double row of briquettes around the perimeter of the charcoal grate, leaving a gap for the drip pan. Light approximately 10-12 briquettes in a chimney starter. Once ashed over, place them at the start of the snake. Place a water/drip pan in the centre of the charcoal grate. Add 2-3 apple wood chunks on top of the lit briquettes. Close the lid and adjust the vents to stabilise the temperature at 110°C (230°F).
3
The Smoke Phase
Place the seasoned pork belly, fat-side up, on the cooking grate directly above the drip pan. Insert a probe thermometer into the thickest part of the meat, avoiding bone or large pockets of fat. Close the lid and maintain the smoker temperature between 105°C and 115°C (220°F-240°F). This phase will last approximately 3 hours, or until the internal temperature reaches 70°C (158°F). Replenish wood chunks as needed to maintain a thin, blue smoke.
4
The Wrap (Texas Crutch)
Once the pork belly hits 70°C, it is time to wrap. Lay out a large sheet of heavy-duty foil. Place the pork belly on the foil and pour 50ml of the dry cider over the meat. Seal the foil tightly to create a steamy environment. Return the wrapped pork belly to the smoker. Continue cooking until the internal temperature reaches 90°C (194°F), which should take around 1.5 hours.
70°C
5
Prepare and Apply the Glaze
While the pork is in the wrap phase, prepare the glaze. Combine the remaining cider, BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Reduce the heat and let it gently thicken for 10 minutes.
10 min
6
The Glaze Phase and Finish
Once the pork belly reaches 90°C, remove it from the foil and discard the liquid. Return the unwrapped pork belly to the cooking grate. Brush a generous layer of the cider glaze over the fat cap. Close the lid and cook for a further 30 minutes, or until the internal temperature reaches 93°C (200°F) and the glaze is tacky and set. The meat should be completely probe-tender.
90°C30 min
7
Rest and Serve
Remove the pork belly from the smoker and place it on a cutting board. Tent loosely with foil and allow it to rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum moisture. Slice the pork belly into thick, generous portions and serve immediately.
15 min
8
Rest and Serve
Remove the pork belly from the smoker and place it on a cutting board. Tent loosely with foil and allow it to rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum moisture. Slice the pork belly into thick, generous portions and serve immediately.
15 min

Smoked Pork Belly with Cider

Smoked Pork Belly with Cider

Ingredients

Related Recipes

Apple and Cider Vinegar Slaw

Apple Sauce

Balsamic and Olive Oil Dressing

More recipes, every week.

Method

Notes

Seasonal Variations

Nutrition

Chef’s Knife

Offset Smoker

Saucepan

Instant-Read Thermometer

Heavy-Duty Foil

Heat Deflector / Diffuser

Basting Brush (Silicone)

Wood Chunks