Cook the pork belly in a dutch oven over medium heat until crispy, about 10 minutes. Transfer the cooked pork belly to a plate using a slotted spoon and set aside. Discard all but 1 TBSP of the pork fat from the pan.
Increase the heat to medium-high. Add the onion, bell pepper, and celery to the dutch oven and cook until softened, about 6 minutes.
Add the paprika, liquid smoke, rice, 1 tsp salt, 1/2 tsp pepper, and the cooked pork belly to the pan. Stir to coat the rice in the spices.
Pour in the crushed tomatoes, chicken broth, and hot sauce. Stir to combine and bring to a boil.
Place a lid on the dutch oven. Reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 25 minutes (Do Not Remove The Lid During The 25 Minutes).
Remove the lid and using a wooden spoon scrape any stuck on bits from the bottom of the pan and stir. Place the lid back on the pan and take off the heat. Let sit, covered for 10 minutes. Season with salt and pepper to taste.
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