The Granary ‘Cue & Brew Pork Belly
1 1/2 lbs pork belly, skinless
1TB ground coriander
1TB ground cumin
2 1/2 TB kosher salt
*its best to use freshly ground spices but if that is not an option use pre-ground.
Preheat your oven, or smoker, to 225 degrees Fahrenheit.
Combine salt, coriander, and cumin then rub generously over the pork belly
If using oven, place pork belly on a foil lined sheet pan and place in oven. If using smoker, place belly directly on smoker. Cook/smoke until pork belly reaches an internal temperature of 160-165 degrees, or until tender. Meat should be tender and fat should quiver but not fall apart. Allow to rest at least 15 mins before slicing.