Smoked Pork Belly Marinated in Char Siu Sauce

Ingredients

• 1/2 cup char siu sauce
• 1/2 cup pineapple juice
• 5 cloves garlic, finely minced
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 4lbs pork belly, skin on
• 4-6 chunks apple wood
• Type of fire: Indirect
• Grill heat: Low

Directions

1. Stir the char siu sauce, pineapple juice, garlic, salt, and black pepper together in a medium bowl. Cut shallow diagonal lines across the pork skin every 2-inches, then cut another set in the other direction to create a diamond pattern. Put the pork into a large resealable plastic bag, add the marinade, close the bag, and turn it until the pork is coated all over. Refrigerate for at least 4 hours to overnight.
2. Take the pork belly out of the refrigerator and let it sit at room temperature while you set up the smoker or grill. Bring the smoker or grill to 225 degrees F using indirect heat, then add the apple wood chunks once it reaches temperature. When the wood has caught and is smoking, set the pork in the smoker or grill with the skin facing up. Smoke until an instant read thermometer inserted into the center of the belly reads 160 degrees, about 4 to 5 hours.
3. Move the pork belly to a medium hot grill with the skin facing down, or place it under a broiler with the skin facing up, and cook until the skin crisps. Transfer it to a cutting board, rest for 10 to 15 minutes, then slice and serve.