Sweet, sticky, candied cubes of pork belly — an appetizer that disappears fast. The foil-pan braising stage is where the magic happens.
Ingredients
- 3 lb pork belly, cut into 1.5" cubes
- 3 tbsp Smokehouse rub
- 4 tbsp butter
- ¼ cup brown sugar
- 2 tbsp honey
- ½ cup BBQ sauce
Instructions
- Toss the pork belly cubes with the Smokehouse rub. Smoke at 250°F for about 2.5–3 hours until nicely bark-crusted.
- Transfer the cubes to a foil pan, dot with the butter, and sprinkle with the brown sugar and honey. Cover with foil and return to the smoker for 1–1.5 hours until tender.
- Uncover, toss with the BBQ sauce, and smoke 15 minutes more to set the glaze.
Make-Ahead & Storage
Freeze up to 3 months; reheat gently in a covered pan so they stay moist. Great on their own, over the smoked mac, or piled into the baked beans.
Notes
Pork belly renders a lot of fat — drain some before glazing if it pools. Adjust the honey and sugar to how candied you like them.