Pork Belly Pastrami
- By Tom Jackson
- Mar 14, 2023
Worth the wait is this Pork Belly Pastrami. After a week of prep in a brine, the recipe comes together with toasted peppercorn and coriander coating this remarkably tender piece of meat. This Pastrami is perfect for your St. Patrick's Day menu or any day of the week.
- 3-4 lb slab skin off pork belly
- Kozlik’s Dijon Classique
For the brine:
- 6 lb ice
- 3 quarts water
- 18 tbsp (4 2/3 oz) Jacobsen Salt Co. Kosher Sea Salt
- 3/4 cup (3 3/4 oz) white sugar
- 1 tbsp (1/2 oz) LEM Cure Pink Salt (sodium nitrite)
- 7 cloves garlic, crushed
- 3 tbsp pickling spice (recipe below)
For the pickling spice:
- 1 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, toasted
- 1 tbsp coriander seeds, toasted
- 1 tbsp mustard seeds, toasted
- 1 tbsp allspice berries, toasted
- 1 tbsp red chile flakes
- 1 tbsp whole cloves
- 1 tsp ground ginger
- 1 tsp ground mace
- 1 small cinnamon stick, crushed
- 2 bay leaves, broken in to pieces
For the rub:
- 6 tbsp coriander seeds, toasted
- 6 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, toasted
Assemble the pickling spice. Toast the black peppercorns over medium heat in a dry hot skillet for about one minute. Add the coriander, mustard seeds and allspice berries. Toast another 30-60 second until they just become fragrant. Remove and crush all with a skillet or a meat mallet. Combine with the remaining ingredients and mix well.
To make the brine, combine the water, salt, sugar, cure, garlic and pickling spice in a stock pot. Bring to a simmer. Turn off heat. Whisk to make sure everything is dissolved. Place your ice in a briner bucket. Pour the hot brine concentrate over the ice and stir until dissolved.
Note: Depending on the size of your belly, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the belly in the brining container.
With the brine now chilled, place your slab of pork belly in the bucket with the brine. Lock the plate in place to keep the pork submerged. Transfer to the refrigerator and brine for 7 days.
Preheat your Yoder smokers YS640s Pellet Grill to 275ºF, set up for smoking. Fill an A-MAZE-N Tube Smokers with the pellets of your choice. Place on the main cooking grate. Light with a torch. Let burn for 30-60 second, then blow out the flame.
Remove the pork from the brine. Rinse under cool water. Slather with Kozlik’s Dijon.
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Toast an equal amount off black peppercorns and coriander seeds in a dry hot skillet, just like you did for the pickling spice. Transfer to a tea towel. Wrap the towel around the spices and beat with a meat mallet to break into pieces. The rub should be coarse.
Cover the pork belly in the black peppercorn and coriander.
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Place the pork belly on the second shelf of the smoker. Smoke unwrapped until the internal temperature reaches 185ºF-190ºF, about 4-5 hours.
Remove from the grill and rest 30 minutes before slicing.
Purchase Items in this Recipe
- Kozlik's Dijon Classique$8.99
- LEM Products Cure, 4 oz$3.49
- Boos Block R02 Cherry Cutting Board, 24" x 18" x 1.5"$197.95
- Shun Kanso Hollow Ground 12" Brisket Slicer$219.95Special Price
- All Things Barbecue Nitrile GlovesAs low as