This method of preparing pork belly – a long braise, then smoked – is time consuming (primarily not active cooking time) but worth it.

The belly is braised stove-top for five hours in a homemade teriyaki sauce. The sauce is reserved and cooked down until it’s thick and syrupy. It’s the sauce for the final product.

I smoked the pork on the grill. The recipe is specific to a charcoal grill, but our grill has a smoker box and I was able to keep the heat low enough. Cherrywood chips are mild and result in a mildly smoky flavor. The belly is really pretty coming off the grill – we sliced it and had it just with the sauce, but I think it would be great in a sandwich, too.

• Teriyaki Pork Belly (Weber’s Smoke, p. 92)