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Recipe For Saucy Smoked Pork Belly Morsels

By: Andrea Alden

You know what Double Smoked Brisket Points are. I have yet to make them (they’re on the list I swear!) However I happened to have a butt load – this is an actual unit of measurement – of pork belly waiting for me to turn it into something incredibly delicious. These Saucy Smoked Pork Belly Morsels are so incredible; I am seriously salivating while I type this! Crispy, smoky, tender, flavorful, saucy, there is literally nothing these morsels of meat are not.

Prep Time
14 Min
Cook Time
285 Min
Yield
4-6
Difficulty
Expert

Recipe For Saucy Smoked Pork Belly Morsels

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Ingredients

Directions

Photos

Ingredients

4 lbs. (at least) 

pork belly, cut into 1-inch cubes

¼ cup 

your favorite BBQ rub

wire rack that fits inside the grill/smoker

1 bag

apple or maple wood chips (or both)


To Finish

1 cup 

your favorite BBQ sauce

2 tbsp. 

butter

2 tbsp.

honey

2 tbsp.

brown sugar

Directions
  1. Slice your pork belly into cubes no smaller than 1-inch, but not much bigger either. Coat each cube with your favorite BBQ rub. I used some pork seasoning from the world champion BBQ Wiesel Grill Team from Germany, but you can try one of our homemade rubs, or use your favorite.
  2. Use a charcoal chimney starter to light a full load of charcoal. Once it’s ready, preheat your smoker to 230°F by spreading the coals out in a single layer on one side of the smoker’s charcoal tray. If you are using a kettle grill, make sure that there is some space between the heat source and the pork belly.
  3. Place the pork belly onto a wire rack. This is so that the small chunks of pork belly don’t fall through the grids. Lay the pork belly out in a single layer with a little space between each chunk. Add the wood chips to the lit coals and smoke for 2 hours or until the pork belly has a lovely bark and deep reddish color. You will need to add wood chips periodically but shouldn’t need to add more charcoal.
  4. Once smoked sufficiently, transfer the pork belly chunks to a foil pan or baking pan. Add the BBQ sauce, butter, honey, and brown sugar. Cover the top with foil and return to the smoker for another hour to hour and a half, until the internal temperature of the pork belly chunks has reached 200°F.
  5. Uncover and cook for another 10 to 15 minutes, until the sauce thickens to a sweet and sticky consistency.
  6. Serve the Saucy Smoked Pork Belly Morsels as a little nibbly appetizer at parties, nestled in thick and pillowy flatbreads, or as a side to a large and luscious salad.

You can use your gas grill to make this delicious BBQ recipe by using the Napoleon Stainless Steel Smoker Tube placed over a single lit burner. Place a baking sheet on the sear plates under the seasoned pork belly chunks. Use indirect heat, and remember to use a wire rack to ensure that the pork belly doesn’t fall through the cooking grids.

You guys! These Saucy Smoked Pork Belly Morsels are so yuuuummmmmyyyy!!! Skip chocolate, you could have a few of these and feel so much better about just about anything! If you are a fan of Double Smoked Brisket Points, you will definitely fall in love with Saucy Smoked Pork Belly Morsels. What is your favorite use for the belly?

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Slice the pork into 1-inch cubes

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Season each cube

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I used BBQ Wiesel, but use your favourite

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Use a wire rack

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Smoke for a couple hours

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Serve steeped in sauce

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Look at that gorgeous glaze

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Can you smell that?

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Take a bite!

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Slice the pork into 1-inch cubes

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Season each cube

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I used BBQ Wiesel, but use your favourite

Thumbnail

Use a wire rack

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Smoke for a couple hours

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Serve steeped in sauce

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Look at that gorgeous glaze

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Can you smell that?

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Take a bite!