Smoky, sticky, bite-size pork belly with rich bark and caramelized edges.
PREP20 min
SMOKE4–5 hr
SERVES6–8
HEAT250°F
THE STORY
Bark first. Sticky edges second.
This is pork belly treated like barbecue candy without losing the structure that makes burnt ends satisfying. The first smoke sets the bark and starts rendering the fat; the covered pan stage makes the cubes tender.
The final uncovered stretch matters. It tightens the sauce into a glossy coat and caramelizes the edges while the centers stay rich and tender.
Method
Prep.Trim if needed and cut the pork belly into long strips or 1½-inch cubes. Pat dry.
Season.Lightly coat with mustard or oil, then season all over with BBQ rub.
Set the bark.Smoke at 250°F for 2½–3 hours, until the bark is set and the fat begins to render.
Cube and pan.If you started with strips, cut them into bite-size cubes. Transfer to a foil pan and toss with brown sugar, butter, honey, BBQ sauce, and optional juice or vinegar.
Braise and glaze.Cover loosely and smoke 1–1½ hours, until tender. Uncover and cook 15–30 minutes more to tighten the glaze.
Serve.Rest briefly and serve warm. The pieces should be tender and glossy but still hold their shape.
Hickory or cherry gives deep color. Starting with strips makes the pork belly easier to handle before cubing.
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