Candied Pork Belly Cubes are the perfect appetizer for your next game night, neighborhood get-together, or tailgating party. Sweet, salty, and spicy, everyone will love these pork bites.
Slowly smoked over oak and cherry briquettes, the pork belly becomes amazingly tender. The cubes are then crisped slightly and tossed in a sugar-salt mixture to create a perfectly balanced bite.
Serve these cubes with toothpicks so your fingers don’t get sticky. Make sure to make extra – they’ll go fast! Alternatively, they can be served as the main meat with traditional barbecue sides.
Candied Pork Belly Cubes Recipe
- 5 pounds skinless pork belly
- 1/4 cup BBQ rub plus additional for rubbing
- 1 cup hot and spicy BBQ sauce
- 1/4 cup orange juice
- 1/4 cup cherry cola
- 1 teaspoon salt
- 1 tablespoon raw sugar
- oak charcoal briquettes
- cherry wood chips
- Slice pork belly into eight equal pieces, about 1 pound each.
- Rub all sides of the belly with BBQ rub and place in a bag or wrap in plastic. Refrigerate for 2 to 72 hours.
- Remove the pork belly from the refrigerator 1 hour before smoking.
- Prepare a smoker for indirect heat with briquettes and wood chips at 200 to 225 degrees F (93 to 107 degrees C).
- Smoke the pork belly, fat side up for 90 minutes.
- Mix together the BBQ sauce, orange juice, and cola. Liberally drizzle the mixture over the pork belly three times every three minutes.
- Remove the pork belly from the smoker and let rest for 1 hour. Increase the smoker temperature to 300 degrees F (149 degrees C).
- Slice and cube the pork belly into 1-inch (2 1/2cm) cubes. Place in a pan and toss lightly with additional sauce mixture over the smoker until the desired doneness is reached.
- Mix ¼ cup BBQ rub, salt, and sugar together. Sprinkle over the pork belly cubes and serve with toothpicks.
Dutch Oven Main Dish