# The "All-In" Braided Pork Belly
*Triple-strand smoked pork belly with a cracked-pepper salt crust*

## Headnote
The first time I braided a pork belly, I was trying to solve a physics problem: how do you maximize the surface area for a dry rub while keeping the fat from rendering into a puddle before the meat is tender? By slicing the belly into strands and weaving them together, you create dozens of nooks and crannies that catch smoke and heat, resulting in a piece of meat that is simultaneously as crispy as thick-cut bacon and as melt-in-your-mouth tender as a slow-roasted brisket.

This isn’t just a showstopper for the eyes; the braid acts as a self-basting mechanism. As the pork renders over the indirect heat of your grill or smoker, the fat from the top strands drips down into the weave, keeping the inner "core" incredibly succulent. The key to success here is a sharp knife and cold fat—keep the pork belly in the fridge until the second you are ready to slice. If the fat gets too soft, the braiding becomes a slippery, frustrating mess.

One critical tip: do not skip the "dry-brining" hour in the fridge after you’ve braided and rubbed the meat. That window of time allows the salt to penetrate the protein and draws moisture out of the skin-side surface, ensuring that when the heat hits, you get a crunch that echoes.

**Prep time:** 30 min
**Cook time:** 3–4 hours
**Total time:** 4.5 hours
**Yield:** 6 servings
**Difficulty:** Medium

## Ingredients
*For the Pork:*
* 1 (4–5 lb) slab of skinless pork belly, cold
* 2 tbsp coarse kosher salt
* 2 tbsp cracked black pepper (crushed in a mortar and pestle)
* 1 tbsp garlic powder
* 1 tsp smoked paprika

*For the Mopping Sauce:*
* 1/2 cup apple cider vinegar
* 2 tbsp Worcestershire sauce
* 1 tsp red pepper flakes

## Method
1. Place the cold pork belly on a large cutting board with the shorter side facing you.
2. Slice the belly lengthwise into three equal-width strips, leaving the top 2 inches of the slab intact to act as a "crown" that holds the strands together.
3. Cross the right strand over the center strand so it becomes the new middle.
4. Cross the left strand over the new center strand, pulling tightly but gently so you don't tear the meat.
5. Repeat the braiding pattern until you reach the bottom of the slab.
6. Secure the ends of the three strands by piercing a heavy-duty wooden skewer horizontally through all three pieces of meat.
7. Combine the salt, pepper, garlic powder, and paprika in a small bowl until uniform in color.
8. Rub the seasoning generously over all surfaces of the braid, making sure to pull the strands apart slightly to get the rub into the interior of the weave.
9. Place the braided belly on a wire rack set over a baking sheet and refrigerate uncovered for 1 hour to let the salt penetrate.
10. Prepare your smoker or grill for indirect cooking at 250°F (120°C), using hickory or cherry wood for flavor.
11. Place the pork belly braid on the cool side of the grill (away from the coals or burner).
12. Close the lid and smoke until the internal temperature reaches 165°F (74°C), which usually takes about 2 to 2.5 hours.
13. Whisk the apple cider vinegar, Worcestershire, and red pepper flakes together in a small bowl.
14. Brush the pork belly with the mopping sauce every 30 minutes for the remainder of the cook time.
15. Continue cooking until the exterior is a deep, mahogany brown and the internal temperature reaches 195°F–200°C (90°C–93°C).
16. Remove the braid from the heat and let it rest for 15 minutes to allow the juices to redistribute before slicing.

## Variations
**Cider-Glazed Finish**: During the last 30 minutes of cooking, brush the braid with a reduction of apple cider and honey instead of the mopping sauce for a sticky, sweet crust.
**Spicy Espresso Rub**: Replace the paprika with 1 tablespoon of finely ground espresso beans and 1 teaspoon of cayenne pepper for a dark, bitter, and spicy bark.
**Oven-to-Broil Method**: If you don't have a smoker, roast the braid on a rack at 275°F (135°C) in the oven until tender, then finish under the broiler for 2–3 minutes until the fat is bubbling and crisp.

## Storage & Reheating
Wrap leftovers tightly in foil and keep in the refrigerator for up to 4 days. To reheat, slice the braid into 1-inch thick "steaks" and sear them in a hot cast-iron skillet for 2 minutes per side; this crisping method prevents the fat from becoming rubbery in the microwave.

## Pairing Suggestion
Serve this with a stack of chilled, sharp pickles to cut through the intense richness of the rendered pork fat.