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Feb 13, 2026
By Talita Tu'ipulotu
Rated 5.0 stars by 1 users
4-6
20 minutes
3 hours 15 minutes
Lane’s Honey Siracha
1.5–2 kg pork belly (skinless or skin-on)
Kosher salt (for dry brining)
2 tbsp avocado oil (as a binder)
Avocado oil for frying
2 ripe avocados
¼ cup finely diced red onion
1 diced jalapeño (optional)
¼ cup chopped fresh cilantro
Juice of 1 lime
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
Place the pork belly on a wire rack over a baking sheet, fat side up.
Generously salt the fat cap with kosher salt.
Refrigerate uncovered overnight to draw out moisture and enhance crispiness.
Remove from the fridge and wipe off excess salt with paper towels.
Cut into 2-inch-wide strips.
Rub each strip with avocado oil to help seasoning adhere.
Apply dry rub evenly on all sides.
Preheat smoker to 250°F (121°C).
Place strips directly on the smoker grates.
Smoke for approximately 3 hours, or until internal temperature reaches 180°F (82°C).
Mash avocados in a bowl.
Add red onion, jalapeño, cilantro, lime juice, garlic powder, salt, and pepper.
Mix until combined.
Cover and refrigerate until ready to serve.
Heat avocado oil to 350°F (177°C) in a deep skillet or fryer.
Carefully add pork belly strips.
Fry for about 3 minutes per side, until golden and crispy.
Remove and drain on a wire rack or paper towels.
Serve hot and crispy with chilled guacamole for dipping.
Enjoy that contrast of smoky, crunchy pork and fresh, creamy avo.
