Smoked Sliced Pork Belly with Buckwheat

Smoked Sliced Pork Belly with Buckwheat

This recipe combines the rich, smoky flavors of pork belly with nutty, wholesome buckwheat for a hearty and satisfying dish.

Ingredients

For the Pork Belly:

• 2 lbs pork belly, skin removed, sliced into ½-inch thick strips

• 2 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp brown sugar

• 1 tsp ground mustard

• 1 tsp cayenne pepper (optional, for heat)

• 2 tbsp Dijon mustard (binder)

For the Buckwheat:

• 1 cup buckwheat groats

• 2 cups chicken broth or water

• 1 tbsp butter or olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 clove garlic, minced

• ½ small onion, finely diced

Instructions

Step 1: Prepare the Pork Belly

1. Preheat your smoker to 250°F (120°C) with cherry or apple wood for a mild, sweet smoke.

2. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, brown sugar, mustard powder, and cayenne.

3. Rub the pork belly slices with Dijon mustard as a binder, then coat them evenly with the spice rub.

4. Place the pork belly strips on the smoker grates and smoke for 2.5–3 hours, flipping halfway through, until they reach an internal temperature of 195°F (90°C) for a tender bite.

Step 2: Cook the Buckwheat

1. While the pork belly smokes, heat a pot over medium heat and add the butter or olive oil.

2. Sauté the diced onion and garlic until soft and fragrant.

3. Add the buckwheat groats and toast for 1–2 minutes, stirring frequently.

4. Pour in the chicken broth (or water), add salt and pepper, and bring to a boil.

5. Reduce to a simmer, cover, and cook for 10–12 minutes, or until the liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Step 3: Assemble & Serve

1. Remove the pork belly from the smoker and let it rest for 5–10 minutes.

2. Plate a portion of buckwheat and top with sliced smoked pork belly.

3. Optional: Garnish with fresh parsley, a drizzle of honey, or a dollop of grainy mustard for extra flavor.

Pairing Suggestions:

• Serve with a tangy slaw or pickled vegetables to cut through the richness.

• A dark beer or smoky bourbon complements the flavors beautifully.