Chicago's Green Street Smoked Meats shares grilled pork belly recipe at Windy City Smokeout

CHICAGO (WLS) -- Cooking up a Storm hit the road Thursday at Windy City Smokeout.

ABC7 Chicago meteorologist Tracy Butler was helping to man the grill with Green Street Smoked Meats.

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Dave Bonner, Green Street Smoked Meats pitmaster, made grilled pork belly.

Green Street Smoked Meats is in Chicago's West Loop.

Recipe

Ingredients
- 8 Pound Skinless Pork Belly

Bacon Cure
- 3 Cups Dark Brown Sugar
-4 Cups Sea Salt
- 1/2 Cup Pink Curing Salt
-1/4 Cup Cracked Black Peppercorns

Mix all ingredients thoroughly in a mixing bowl.

Tangy Vinegar Glaze
- 4 Cups Apple Cider Vinegar
-2 Cup Dark Brown Sugar
-2 Cups Hot sauce
- 2 Tablespoons Black Pepper
-1 Tablespoon Red Chili Flake
- 1 Tablespoon Smoked Paprika

Bring apple cider vinegar to a boil and dissolve the brown sugar. Take the vinegar mixture off heat and combine the rest of the ingredients with a whisk.

Cure the pork belly in bacon cure for 3 days. After 3 days, rinse the bacon cure off the entire pork belly. Dry the pork belly, rub it lightly with cooking oil and season with coarse pepper. Smoke until an internal temperature of 185 degrees. Cool the belly, then slice it into 1/2-inch pieces. Place a few pieces of pork belly over a hot grill and lightly char each side. Brush both sides with tangy vinegar sauce and rest on a wire rack for a few minutes before eating. Serve with more vinegar glaze on the side.