Smoky Glazed Pork Belly Rolls Recipe

1. Start by removing the skin from the pork belly and butterflying it open by slicing it in half horizontally and opening it like a book. You can also ask your butcher to do this for you. 
2. In a bowl or shaker, combine your favorite BBQ rub with brown sugar and cinnamon. Optionally add some extra chili powder if you like things spicy. Open up the pork belly and season the inside well. Then, tightly roll it up like you would a cinnamon roll. Use skewers or tie it every couple of inches. Slice the pork belly apart into individual portions. Season with the remaining rub. 
3. Preheat the charcoal kettle by placing paper into the bottom of a charcoal starter, then fill the starter 1/3 of the way with charcoal. Ignite the paper and let the charcoal ash over and fully ignite. While waiting for the charcoal to light, place a layer of charcoal along one wall of the barbecue. Place some smoking wood throughout. Once the charcoal is ready, pour it at one end of the unlit charcoal. Allow the grill to warm up to approximately 225°F (107°C). To maintain a cool temperature, keep the bottom vent nearly closed, only opening it one notch. 
4. Once heated, place the pork belly on the cool side of the BBQ away from the charcoal. Smoke the belly rolls for approximately 3 hours until they develop a deep mahogany color. 
5. After 3 hours, place the pork belly into a disposable aluminum tray, casserole, or cast iron frying pan. Pour the apple juice into the vessel and seal it up with foil. Then, continue cooking using indirect heat for an additional 2 hours.
   After 2 hours, you may need to add more charcoal to the grill. Check and add a couple more lumps as needed. Remove the pork belly from the dish and place them back onto the cooking grids. Pull the charcoal together in a pile and add a little more if needed. Open the bottom vent to halfway open, warming the charcoal kettle up to 325°F (163°C).  
6. For the sauce, combine your BBQ sauce with the whisky and BBQ rub. Brush the mixture onto the pork belly. Brush on the sauce until it has become tacky and caramelized. You can move the pork rolls over direct heat to help this process in the last 5 to 10 minutes of your cook.
7. Remove the pork belly rolls from the charcoal kettle BBQ and rest for a little before serving. Serve with your favorite seasonal sides and any leftover sauce for dipping.

These Smoky Glazed Pork Belly Rolls are irresistibly saucy, sticky, and tender. They require some patience but are worth the wait. Ideal for a relaxed weekend, they offer the taste of ribs without the need for bone bowls and wet wipes. What did you serve with your Pork Belly Rolls? Tell us all about this meal by sharing your food photos and recipes, on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!