Smoked Pork Belly

Smoked Honey Pork Belly Bites、 Pork Belly Cubes、Holiday Delight、Party Food、Low-and-Slow Smoking

APPS & SIDES

These Holiday Smoked Pork Belly Burnt Ends are melt-in-your-mouth tender, smoky, and coated in a sticky maple-bourbon glaze, with warm spices and a sweet-tangy kick—perfect little bites of “pork candy” for your holiday feasts.

Prep Time

20 Min

Cook Time

4H

SERVINGS

8-10

Prep Time

20 Min

Cook Time

4H

SERVINGS

8-10

INGREDIENTS

Meet Pre

5-8 lbs skinless pork belly

Seasoning

Yellow mustard
BBQ All-Purpose Rub
BBQ Grizzly Gold Honey Rub

Braising

Unsalted butter
Zabs Hot Honey
Apple juice

Glaze

1 cup Crown Maple Bourbon Barrel-aged maple syrup
¼ cup brown sugar
¼ cup apple cider vinegar
4 tbsp unsalted butter
2-4 tbsp Stew’s BBQ Hot Rub
2 tbsp Worcestershire sauce
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp smoked paprika
Pinch of salt

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep and season the cubes

Cut skinless pork belly into 1-2 inch cubes. Apply yellow mustard binder. Toss with Stew’s BBQ All-Purpose Rub, then Stew’s BBQ Grizzly Gold Honey Rub for even coating.

Step 2: Initial smoke

Preheat Z Grills to 275°F，Smoke cubes on the rack for about 2 hours until bark forms and looks set (deep color, caramelized edges).

Step 3: Braise

Transfer to aluminum foil pan. Add pats of unsalted butter, drizzle of Zabs Hot Honey, and splash of apple juice. Cover with foil lid and return uncovered to smoker.

Step 4: Make glaze

While braising, simmer maple syrup, brown sugar, apple cider vinegar, butter, hot rub, Dijon mustard, Worcestershire, cinnamon, nutmeg, allspice, smoked paprika, and salt in a pot for 5-7 minutes until thickened and glossy.

Step 5: Glaze and finish

Remove foil. Pour glaze over cubes, toss to coat. Return uncovered to smoker for 10-15 minutes to tack up and caramelize.Then you can enjoy the delicious food.