Smoked Pork Belly Skewers with Lemon and Chile

For the next time you impulse buy 2 lbs of pork belly at the farmers' market.

Special Equipment:

Pellet or wood smoker

Wooden or metal skewers

Ingredients:

2 lbs Pork Belly, skin removed, cubed and skewered

2 tsp granulated garlic

1 tbsp kosher salt

1 tsp porcini mushroom powder, optional

1 tsp hot smoked paprika

1 tsp white pepper

1 tsp fennel seeds

For honey glaze:

Zest of 1 lemon, 2 if small

2 sprigs rosemary, removed from stems and chopped fine

6-8 tbsp honey

2 tbsp balsamic

1 tsp chile flakes

1. Method:

2. The night before, combine dry seasonings and coat pork belly cubes in mixture. Let sit overnight uncovered.

3. 1. Set Smoker to 225.

4. 2. Combine honey, balsamic, lemon zest, chile flakes and rosemary. Stir to combine.

5. 3. Place pork belly on the smoker and let it smoke. Every 30 minutes, lightly baste skewers with honey mixture. Smoke for a total of 2 hours.

6. 4. Remove from smoker and squeeze lemon over. Serve immediately.