To start cooking skinless pork belly, cure it in a salt bath with maple syrup, sugar, and black pepper for up to 10 days before smoking.
Smoking should occur slowly until the pork reaches an internal temperature of 200 degrees Fahrenheit, which may take up to four to five hours.
After smoking, slice the cured pork belly into steaks and grill them to achieve a crispy exterior and tender, flavorful interior.
The caramelization of the sugars during grilling provides a maple-infused taste, resulting in a delicious bacon-like pork steak for any meal.
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