Smoked candied pork belly cubes, often referred to as “meat candy,” are a rich and irresistible BBQ treat that combines sweet, savory, and smoky flavors in every bite. The process begins with thick slabs of pork belly that are generously seasoned with a dry rub. These are placed in the smoker and cooked low and slow, allowing the fat to render and the exterior to develop a flavorful bark while the inside stays buttery and tender.
After a few hours of smoking, the pork belly is cubed and then transferred to a foil pan, where it is coated with a sticky, sweet glaze. This stage gives the cubes their signature glossy finish and caramelized edges as the sugars bubble and fuse into a delicious candy-like crust. The cubes are returned to the smoker to finish cooking, basting in their own sweet and savory juices until they’re melt-in-your-mouth perfect.
These smoked candied pork belly cubes are a crowd-pleasing appetizer or side dish, ideal for BBQ platters, game day spreads, or any outdoor occasion that calls for bold, indulgent flavors. Their bite-sized form makes them easy to serve and even easier to devour.
Candied Pork Belly Cubes Recipe
Ingredients
Dry Marinade
- 5 pounds skinless pork belly
- 1/8 cup BBQ rub
BBQ Orange Marinade
- 1 cup hot and spicy BBQ sauce
- 1/4 cup orange juice
- 1/4 cup cherry cola
Smoked Pork Belly
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1/8 cup BBQ rub
Equipment
- oak charcoal briquettes
- cherry wood chips
- 1 disposable half pan
- toothpicks
Directions
Dry Marinade
- Slice pork belly into eight equal pieces, about 1 pound each.
- Rub all sides of the belly with BBQ rub, then place in a bag or wrap in plastic. Chill for 2 to 72 hours.
BBQ Orange Marinade
- Mix together the BBQ sauce, orange juice, and cola.
Smoked Pork Belly
- Remove the pork belly from the cooler 1 hour before smoking.
- Prepare a smoker for indirect heat with briquettes and wood chips at 225 degrees F (107 degrees C).
- Smoke the pork belly, fat side up for 90 minutes.
- Liberally drizzle the BBQ orange marinade over the pork belly three times during the cooking process (every twenty-five minutes).
- Remove the pork belly from the smoker and let rest for 1 hour. Increase the smoker temperature to 300 degrees F (150 degrees C).
- Slice and cube the pork belly into 1-inch (2 1/2cm) cubes.
- Place the cubed pork belly in a disposable half pan and toss lightly with the remaining BBQ orange marinade.
- Return the pork belly to the higher heat smoker until the desired doneness is achieved. Typically, this is a soft, melt-in-your-mouth, texture.
- To serve, mix the BBQ rub, salt, and sugar together. Sprinkle lightly over the pork belly cubes and serve with toothpicks.
Nutritional Information
More Pork Belly Recipes
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BBQ Smoked
