Hot Smoked Pork

Hot smoked pork is a real delicacy that will delight everyone at the festive table. Also, the meat is not only tasty but also the most natural and useful, because you know exactly how smoked, which added spices to the bowl and most importantly – that did not use liquid smoke or other additives. True, you need to tinker with the dish but believe me, it’s worth it. Hot smoked pork turns out juicy, fragrant and very appetizing!

Summary

Ingredients

• Fresh pork – 1.5-2 kilograms
• Large garlic – 1-1.5 heads
• Rock salt – to taste
• Ground black pepper – to taste
• Bay leaf – to taste
• Dried thyme spice – to taste
• Paprika spice – to taste
• Dried onion powder – to taste

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Instructions

1. Separate the garlic cloves from the head. Peel each clove and rinse under running water. Chop finely on a cutting board and transfer to a bowl.
2. In the bowl with the garlic, add salt, ground black pepper, thyme, paprika, and dried onion powder to taste. Crumble the bay leaves by hand into small pieces and add. Mix well to form a uniform paste.
3. Rinse the pork under warm running water. Pat dry with paper towels. Trim the skin and bones if needed. Cut the pork into pieces approximately 7–10 cm (3–4 inches) thick. Place in a medium bowl.
4. Place the pork pieces in a food storage bag with the spice mixture. Massage with clean hands until all surfaces are coated. Seal the bag, place in a bowl, and refrigerate for 4 days.
5. Line a large metal bowl with food foil. Add wood pieces (alder or fruit wood such as cherry) to the bowl.
6. Place an electric burner or heating element at the bottom of the grill. Set the foil-lined bowl with wood on top. Install the grill grate above the bowl.
7. Remove the marinated pork from the refrigerator and place the pieces on the grill grate. Turn on the electric burner and set the temperature to 70–90°C (158–194°F). Keep the lid closed for the first 30 minutes while the wood crackles and smoke forms. After 30 minutes, remove the lid for 10–15 minutes to prevent the meat from absorbing bitterness. Replace the lid and continue smoking at 70–90°C (158–194°F) until the pork is golden-brown with a ruddy color, approximately 2.5–3.5 hours longer. Turn off the burner, open the lid, and carefully transfer the pork to a clean bowl or cutting board using kitchen tongs. Let cool to room temperature. Wrap in food foil and refrigerate for storage.
8. Serve the hot smoked pork as a snack alongside vegetable dishes or salads, or slice and serve on bread with salad leaves.