Pork Belly Bites
Utterly indulgent and shockingly easy to make, these meltingly tender, succulent pork belly bites can be made on the smoker or in your oven. Make more than you think you'll need, though because you'll be dreaming of these when they're go
Equipment
- cooling rack
- small mixing bowl
- fork
- Measuring Cups and Spoons
Ingredients
- 3 pounds to 5 pounds skinless pork belly cut into 1-inch cubes
- 1 cup dry rub Amount is approximate. See notes
- 1/2 cup apple juice
- 1/2 cup butter cut into pats
- 1 cup brown sugar
- 1/4 cup honey or maple syrup
- 2 teaspoons Tabasco or other preferred hot sauce
- 1/2 cup barbecue sauce optional
Instructions
To Make on a Pellet Grill or Smoker:
- With the lid closed, preheat your pellet grill or smoker to 275ºF with cherry, apple, or another fruit wood in the hopper. Place a cooling rack over a rimmed half sheet pan and set aside.
- While it is preheating, toss the pork belly cubes with enough dry rub to coat them completely on all sides. Arrange the cubes on the cooling rack, being sure to leave space between the cubes so that smoke can circulate around them freely.
- Spritzing the pork cubes with apple juice if they start to look dry, smoke them for about 2 hours, or until the internal temperature of the cubes is 190ºF to 195F.
- Transfer the bites to a disposable foil pan, scatter the brown sugar evenly over the bites and dot with butter. Drizzle with the honey and whatever apple juice you didn't spritz on the pork belly while smoking it.
- Cover with foil and return to the smoker for about 1 ½ hours, or until the pork belly cubes reach an internal temperature of 200-205ºF.
- Drain the liquid off of the pork, toss with a little barbecue sauce (just to coat), and return the pan -uncovered- to the smoker for 10-15 minutes to allow the sauce to set up around the pork cubes. Serve hot or warm.
To Cook Pork Belly Burnt Ends in the Oven
- Preheat your oven to 275ºF. Place a cooling rack over a rimmed half sheet pan and set aside.
- While it is preheating, toss the pork belly cubes with enough dry rub to coat them completely on all sides. Arrange the cubes on the cooling rack, being sure to leave space between the cubes so that heat can circulate around them freely.
- Spritzing the pork cubes with apple juice if they start to look dry, cook them for about 2 hours, or until the internal temperature of the cubes is 190ºF to 195F.
- Transfer the bites to a disposable foil pan, scatter the brown sugar evenly over the bites and dot with butter. Drizzle with the honey and whatever apple juice you didn't spritz on the pork belly while cooking it.
- Cover with foil and return to the oven for about 1 ½ hours, or until the pork belly cubes reach an internal temperature of 200-205ºF.
- Drain the liquid off of the pork, toss with a little barbecue sauce (just to coat), and return the pan -uncovered- to the smoker for 10-15 minutes to allow the sauce to set up around the pork cubes. Serve hot or warm.
How To Store Leftovers and Reheat
- Store leftovers in a tightly covered container in the refrigerator for up to 4 days. You can freeze leftovers for up to 1 month. TO REHEAT: lay them out in a single layer on a foil or parchment lined pan and heat in a 350ºF oven for 5 to 10 minutes or in a 375ºF air fryer for 4 minutes.
Nutrition
Calories: 790kcalCarbohydrates: 34gProtein: 11gFat: 68gSaturated Fat: 27gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 0.3gCholesterol: 102mgSodium: 245mgPotassium: 319mgFiber: 1gSugar: 29gVitamin A: 429IUVitamin C: 2mgCalcium: 86mgIron: 3mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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