Smoked Pork Belly Bites

Glazed brown cubes of pork belly are spaced on a wire rack, cooking slowly in a smoker.
This recipe is sponsored by Blues Hog

Stack them in a bun, in tacos, or top a burger, you can’t go wrong with Smoked Pork Belly Bites. Sweet, salty, and smoky, burnt ends are often made from the fatty point of brisket. This recipe turns that tradition on its head and instead uses fatty and tender pork belly. 

Cutting the pork belly into small cubes from the start ensures that each piece gets evenly seasoned and will end up with a beautiful crust on each bite. You’ll want to cook these low and slow, in indirect heat, so that the pork belly ends up nice and tender, and not chewy. 

No matter how you eat them, make sure to serve plenty of pickles, sliced red onions, and extra barbecue sauce on the side. The pickles and onions will add a nice acidic bite and who could resist extra sauce?

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An aluminum pan holds cubes of pork belly topped with butter slices, brown sugar, and drizzled with honey.
Top the pork with the butter slices, the sprinkle with the brown sugar and honey.
An aluminum pan is filled with smoked pork belly cubes, tossed in barbecue sauce.
Using tongs, transfer the pork to a new aluminum pan. Add the BBQ sauce and toss gently to coat.
A baking rack is lined with cubes of pork belly seasoned heavily with barbecue rub.
Spray the pork belly with the duck fat spray and sprinkle all sides evenly with the Blues Hog seasoning.
Glazed brown cubes of pork belly are spaced on a wire rack, cooking slowly in a smoker.
Place the pork belly cubes fat side-up on the rack, leaving a small space between each cube for even cooking.

Smoked Pork Belly Bites Recipe

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This recipe is sponsored by Blues Hog.
Glazed brown cubes of pork belly are spaced on a wire rack, cooking slowly in a smoker.
Stack them in a bun, in tacos, or top a burger, you can’t go wrong with Smoked Pork Belly Bites. 
Preparation 30 minutes
Cook 3 hours 40 minutes
Ready in 4 hours 10 minutes
Servings 12 Servings
CourseAppetizer
DifficultyExperienced
MethodSmoke
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Ingredients

Equipment

  • wire cooling rack
  • 2 large aluminum pans

Directions

  • Cut the pork belly into 1-inch (2 1/2cm) cubes. Spray the pork belly with the duck fat spray and sprinkle all sides evenly with the Blues Hog seasoning.
  • Spray the wire cooling rack with duck fat spray. Place the pork belly cubes fat side-up on the rack, leaving a small space between each cube for even cooking.
  • Preheat your smoker to 275 degrees F (135 degrees C) with lump charcoal and your favorite fruit or nut tree wood.
  • Transfer the wire rack to the smoker and cook for 2 hours. 
  • After 2 hours, spritz the cubes with apple juice. Continue to cook the pork until it reaches an internal temperature of 165 degrees F (75 degrees C). 
  • Transfer the pork to an aluminum pan. Top the pork with the butter slices, then sprinkle with brown sugar and honey. Cover the pan with aluminum foil and return to the smoker. 
  • Continue to cook the pork until it reaches an internal temperature of 200 degrees F (95 degrees C), about 1 ½ hours. 
  • Using tongs, transfer the pork to a new aluminum pan. Add the BBQ sauce and toss gently to coat. Return the pork to the smoker and cook, uncovered, for 5 to 10 minutes to allow the sauce to set. Serve immediately. 

Nutritional Information

Sodium: 100mgCalcium: 44mgVitamin C: 1mgVitamin A: 562IUSugar: 1gFiber: 1gPotassium: 582mgCholesterol: 258mgCalories: 1715kcalTrans Fat: 1gMonounsaturated Fat: 79gPolyunsaturated Fat: 18gSaturated Fat: 68gFat: 176gProtein: 29gCarbohydrates: 2gIron: 2mg

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About BBQ Tourist

Ryan is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms.

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