Here is a recipe submitted by Tracey O., from Orange County, CA
Sounds amazing! We haven’t tried it yet but it sure looks yummy. Tracey has even included instructions for using a smoker.
Total Time: 2 hr 30 min
Prep: 30 minutes
Inactive: 2 hours
Cook: 8-10 minutes
FOR Smoked Pork belly:
1/3 cup yakitori sauce basting
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon Black Pepper
1 pound Pork Belly
Here’s what you’ll do:
Combine the brown sugar, salt, chili powder, and black pepper. Rub the mixture on the pork belly, cover with plastic wrap and let marinade for 1 hour.
Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”
- Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.
- Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.
- Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.
- Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.
- Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.
Brush the smoked pork belly with the yakitori sauce
Serve the pork belly with steamed buns, micro greens, and radish with the yakitori sauce.