Candied Pork Belly Cubes

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.

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Browned cubes of pork belly sitting in liquid in foil.
The final cook has the pork belly in the BBQ sauce but exposed to the smoke.
A stack of candied pork belly cubes served on a white plate.
The pork belly can be served as a finger food with toothpicks or as the meat part of a meal.
Looking into slices of cooked pork belly on a white cutting board.
The pork belly is smoked then cubed and tossed in sauce to finished cooking.

Candied Pork Belly Cubes Recipe

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.
Preparation 3 days
Cook 1 hour 30 minutes
Ready in 3 days 1 hour 30 minutes
Servings 12 Servings
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  • 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
  • toothpicks


  • 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.

Nutritional Information

Calories: 1031kcalCarbohydrates: 12gProtein: 18gFat: 100gSaturated Fat: 37gPolyunsaturated Fat: 11gMonounsaturated Fat: 47gCholesterol: 136mgSodium: 500mgPotassium: 426mgFiber: 1gSugar: 9gVitamin A: 121IUVitamin C: 3mgCalcium: 33mgIron: 2mg

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About Kathy Pullin

Hailing from legendary BBQ oasis Kansas City, it should not be any surprise Kathy Pullin has a love for barbecue.

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