Pork belly recipes, what could be better than your own bacon from the grill, smoker or bbq. Pork belly is versatile and can be classic BBQ, Asian flavors, or just about anything. Whether your are making Pork Belly Burnt Ends, homemade bacon or other great pork belly recipes you will enjoy these recipes!
Wow, BBQ Bacon! This is a relatively easy dish and sure to get on your list of goodies from the grill. Even great in the morning instead of bacon for a brunch!
Pork belly burnt ends stay nice and moist, cooked low and slow. Use your favorite rub and BBQ sauce!
3 lbs Pork belly skin off cut into 1.5 inch cubes
Randy's RRR Rib and Chicken Rub or your favorite BBQ rub
2/3 cup of your favorite BBQ sauce or try Our BBQ Sauce Recipes
3 tablespoons butter melted
2 tablespoons brown sugar (this can be a little less if you prefer a less sweet)
2 tablespoons olive oil or peanut oil
Your favorite wood chips or pellets for smoking. I like mesquite.
Drip pan and disposable aluminum pan for final cooking
Cube your pork belly and toss liberally with your spice rub. Then toss with the oil. Allow to marinate for an hour while you prep your grill or smoker.
Prepare your grill or smoker for low and slow indirect cooking with a drip pan to catch the fat drippings to avoid flare up or grease fire. Your grill/smoker should be 225 to 250 degrees.
When your grill is ready on a rack or grate (make sure you have that drip pan underneath!) Lay out your seasoned pork belly. Try to leave a little space for the smoke to get around it on all sides. Smoke for 2.5 hours. Make sure you keep the smoke going.
While the pork is smoking, make your BBQ glaze
After 2.5 hours remove the pork from the grill and put into the aluminum pan for final cooking period. Toss with the BBQ sauce glaze and cover tightly with aluminum foil. Stoke up the heat to 275. No worries about the smoke at this time since the pork will be covered.
Cook for another 1.5 hours. Uncover, then cook 30 minute to allow some caramelization. The temp on the pork should be around 200 degrees.
Done! Serve with coleslaw and some nice cornbread