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Smoked Pork Belly On A Salad Is Even Better Than Bacon

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pork belly

Venture into any chic restaurant and they have an appetizer with pork belly in it. Perhaps it is served on a salad, or on polenta, or on beans. Or whatever the chef is overstocked on. Pork belly is made from the same cut as bacon, but it is not cured. It is usually oven roasted until it is luxuriously silky, soft, and succulent. Don’t ask about the calorie count. Sometimes the skin is still on the belly when you get it, as in the photo below. You should remove it and make cracklins which can be used as a garnish.

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Smoked Pork Belly On A Salad Recipe

pork belly croutons
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3.06 from 37 votes
Bacon is a standard topping on salads. But smoked pork belly takes the whole idea to another level. Try this simple recipe for smoked pork belly and put it on your favorite salad.

Side Dish
difficulty scale


Servings: 4


Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Marinating Time: 1 day
Total Time: 1 day 1 hour 35 minutes


Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Cut the belly into portions of about 1/4 pounds (113.4 g).
  • Marinate in a teriyaki sauce for 24 hours or more.
  • Fire up. Set up your smoker or grill for 2-zone cooking and get the indirect zone to about 325°F (162.8°C).
  • Cook. Discard the marinade. Roast or smoke the belly pieces with indirect heat at about 325°F (162.8°C) until the fat is soft and tender and it reaches about 160°F (71.1°C) (60 to 90 minutes). If you're using a grill, add a handful of smoking wood to the coals when put the meat on. I cook this pork belly at a higher temp than normal because there is so much fat and I want it soft, and you don't need to cook it as high as ribs or shoulder because there is little connective tissue. It's a good idea to put a drip pan under it if you don't have a good fat drainage system.
  • Serve. While the belly is cooking, assemble your favorite salad. Use mixed greens as a start, but have fun. Add boiled potato, green beans, hard boiled egg, whatever you love. Dress it with LT Italian, my wife's herbed Italian vinaigrette. Then drape the smoked pork belly over the top. If you have made cracklins, sprinkle those on the salad as well.

Nutrition per Serving

Calories: 688kcal | Carbohydrates: 11g | Protein: 15g | Fat: 64g | Saturated Fat: 23g | Cholesterol: 82mg | Sodium: 2796mg | Potassium: 374mg | Fiber: 1g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

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Published On: 8/13/2014 Last Modified: 6/12/2024

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  • Meathead, Founder And BBQ Hall of Famer - Founder and publisher of, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", and is a BBQ Hall Of Fame inductee.


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