Thirty minutes before you smoke the meat, soak the wood chips in water. Season the pork belly on all sides liberally with salt. Use a sharp knife to score the skin in a ½ inch cross pattern. Rub the salt into the nooks and crannies of the skin.

To smoke the pork belly: Read the manufacturer’s directions for your smoker before you begin. There are wood, electric, propane, and charcoal smokers, and each type works differently. Start the smoker and, if your smoker came with a water bowl, add water to it. When slow-cooking meat, it is essential that you have a thermometer to monitor the temperature of the smoker. When the temperature reaches 225°F to 250°F, you can start smoking the pork belly.

Place the pork belly on the smoker rack, not directly on the heat source. Smoke for 3 hours or until thickest part of the pork belly reads 165 degrees F.

Remove from smoker and allow to rest for 10 minutes before slicing and serving.

Store extras in airtight container in the fridge for up to 4 days. Can be frozen for up to a month. To reheat, place slices of pork belly on a rimmed baking sheet in a 350 degree F oven for 5 minutes or until heated to your liking.