Brown Sugar Glazed Pork Belly

Ingredients

1/2 lb Pork Belly skin removed OR bacon burnt ends. *

1/4 cup your favorite dry rub**

1/2 sticks Butter sliced

1/4 cup Brown Sugar

2 tbs Honey

Glazed Pork Belly Sauce

1/4 cup Favorite BBQ sauce

2 tbs Apple Juice

2 tbs Apple Jelly

1 tsp Frank’s Hot Sauce

Instructions

Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 large chunks of Cherry or hickory wood for smoke. The important thing is for the rendering of the fat out of the pork belly. This will be evident when the fat reduces in size. If using a medium green egg use the plate setter.

Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.

Season all sides of the pork belly cubes with your choice of BBQ rub.

Arrange cubes onto a full size cooking rack and place in your smoker on indirect heat. This gets a good smoke ring on the meat.

If you are using bacon burnt ends put the pieces in a skillet and render then skip the next step

Smoke pork belly for 2 – 2 ½ hours.

Place the pork belly into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.

Cover pan with aluminum foil and return to smoker for 1 ½ hours on indirect heat or until the pieces are tender. Alternatively this can be done on a stovetop as well.

Drain the liquid from the pan and add the enough of the Pork Belly Glaze sauce to the pan to coat. Toss gently to coat each piece and return open to the smoker to set the glaze for 5-10 minutes and serve.

Serve with the sauce. These make a great appetizer for 4-6

** I like Texas BBQ Rub (Old #2 or Grand Champion)

Urban Cowgill Jan 2019 (updated 10-2022)