Pork Belly Lollipops Recipe

Prepare pork

Pat the pork belly cubes dry with paper towels. Trim any excessively soft, flabby bits so the pieces hold shape. Season all sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika; lightly press seasoning into the meat.

Form lollipops

Thread 2 to 3 cubes on each skewer so they sit snugly and present like 'lollipops' (for 2" pieces, use 2 per skewer; for smaller pieces use 3). Leave a small handle at the bottom of each skewer for serving. Arrange skewers on a tray, cover loosely, and refrigerate 30–60 minutes to firm up (optional but helps keep shape).

Preheat smoker or grill

Prepare smoker or grill for indirect smoking. Preheat to 225°F (107°C). If using charcoal or gas grill, set up a cooler side for indirect heat and a foil pan for soaked wood chips; if using a smoker, add the soaked apple or hickory chips to produce a mild smoke.

Smoke low and slow

Place skewers on the smoker or over indirect heat. Smoke at 225°F (107°C) until internal temperature reaches 165°F (74°C) and fat has started to render, about 60–90 minutes depending on thickness. Every 20–30 minutes, brush very lightly with vegetable oil to prevent sticking and promote crisping. Maintain smoke and temperature throughout.

Increase heat for crisping

Once the pork hits about 165°F (74°C), increase smoker or grill heat to 375–400°F (190–205°C) (or transfer to a hot direct-heat zone) and continue cooking until exterior is crisp and internal temp reaches 195°F (90°C) for tender, slightly pull-apart texture, about 15–25 more minutes. Watch closely to avoid flare-ups from rendered fat.

While pork is finishing, combine honey, apple cider vinegar, sriracha, crushed red pepper flakes, soy sauce, and butter in a small saucepan over low heat. Warm gently, stirring, until butter melts and mixture thins slightly, about 2–3 minutes. Do not boil. Taste and add lemon juice and a pinch of sea salt to balance sweetness and heat. Keep warm and set aside.

When the pork is crisped and at target temperature, remove skewers from the smoker/grill and set on a heatproof tray. Brush a thin, even coat of hot honey glaze over each lollipop. Return to the hot side of the grill or under a broiler for 1–2 minutes to set and caramelize the glaze—watch carefully so the sugar does not burn. Optionally apply a second light coat of glaze and briefly reheat to tack it on.

Transfer glazed pork belly lollipops to a serving platter. Sprinkle optional toasted sesame seeds and sliced scallions over the top. Serve immediately while hot with extra hot honey on the side for drizzling.