Porkbelly Bites Recipe

Cut pork belly into cubes

Trim any remaining skin or excessively thick connective tissue from the pork belly. Cut the pork belly into 1 to 1 1/4-inch bite-sized cubes for even cooking (about 1–1.5-inch cubes). Pat the cubes dry with paper towel.

Season lightly

Toss the pork belly cubes with the kosher salt and ground black pepper to season the meat base before applying the rub. Arrange in a single layer on a tray while you prepare the rub.

Make the rub

In a small bowl combine paprika, brown sugar, garlic powder, onion powder, ground cumin, ground mustard and cayenne. Mix thoroughly so sugar and spices are evenly distributed.

Apply the rub

Sprinkle and gently press the rub over the pork belly cubes so each piece has an even coating. Let sit uncovered in the refrigerator for 30–45 minutes to help the rub adhere and dry the surface slightly for better smoke penetration. Bring to near-room temperature (about 20 minutes) before smoking.

Preheat smoker

Preheat your smoker to 225°F (107°C). Use mild wood (apple, cherry, or pecan) for a balanced smoke flavor. Fill water pan if using to help regulate temperature and humidity.

Arrange and smoke

Place pork belly cubes on a wire rack or directly on smoker grates spaced so smoke circulates. Smoke at 225°F for 1.5 to 2 hours, or until the internal temperature reaches about 185–195°F and the exterior has a deep mahogany color and rendered edges. Rotate racks or trays once halfway for even smoking.

Optional crisp finish

If you want slightly crisp edges, after smoking transfer the cubes to a 425°F (218°C) oven for 8–12 minutes or place them over indirect heat on the grill until edges crisp, watching carefully to avoid flare-ups.

Sauté aromatics

While the pork smokes (about 20–30 minutes before the end), heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add minced onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Make the sauce

Add ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, hot sauce (if using) and 2 tablespoons water to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 6–8 minutes to meld flavors.

Thicken the glaze

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry (use the listed cornstarch quantity and equal water from the pantry as needed). Whisk slurry into the simmering sauce and cook 1–2 more minutes until slightly thickened to a glaze consistency. Remove from heat and keep warm.

Taste and adjust

Taste the glaze and adjust sweetness, acidity or salt with a pinch more brown sugar, a splash of vinegar, or a tiny pinch of salt as needed.

Glaze the pork belly bites

When the pork cubes are ready and (if used) crisped, transfer them to a large bowl or shallow pan. Spoon 3/4 of the warm BBQ glaze over the bites and gently toss or brush to coat each piece. Reserve the remaining glaze for serving.

Rest briefly

Let glazed pork belly bites rest 3–5 minutes so the glaze sets slightly and juices redistribute.

Plate and garnish

Arrange bites on a serving platter, drizzle extra glaze if desired, garnish with chopped parsley and serve with lemon wedges on the side for brightness. Serve hot.