1/2 cup Kosher Salt
1/2 cup Sugar
1/4 cup Sriracha
1/2 cup Honey
1 teaspoon Curing Salt
4-5 pound pork belly (skin removed)
In a bowl combine the Kosher Salt, Sugar, Sriracha, Honey and Curing Salt into a paste like consistency.
Put the pork belly in a 2 gallon zip-top bag. With the fat side up apply 1/3 of the paste, and rub in. Turn the pork belly over and apply the remaining paste and rub in. Seal the bag and place in the refrigerator for 7 days. Turn the pork belly over once a day.
After 7 days remove the pork from the bag and rinse off with cold water. Slice off a small piece and fry to taste for salt content. If too salty soak in cold water for 1 hour.
After pork belly has been rinsed and soaked, dry off and place it on back in the refrigerator overnight to dry out. This process will allow the meat to form a thin coating called a pellicle, which will allow the smoke to stick to the pork.
Heat up the smoker using apple wood to 190-225 degrees. Cook the pork belly fat side down for 2-3 hours, or until internal temperature reaches 150 degrees.
Remove the pork belly and let cool. From this point you can slice it up and cook it, or wrap it in plastic wrap and store in the fridge for up to 10 days. Frozen it can last for 3 months.
Watch the video below for more detailed instructions on how to make your own Sriracha & Honey Cured Pork Belly.