JesseEatzSucculent, smoky pork belly cubes glazed in a sweet and tangy BBQ sauce, served over a crisp, zesty slaw. The ultimate high-protein bite.
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
Toss the pork belly cubes in the dry rub until every side is thoroughly coated.
Preheat your smoker to 275°F using hickory or applewood.
Place the pork belly cubes on the smoker rack and smoke until the internal temperature reaches 190°F and the fat has rendered.
Spritz with apple juice every hour to keep them moist.
Whisk together the BBQ sauce, apple cider vinegar, and honey in a bowl. Toss the smoked cubes in the glaze.
Return the glazed cubes to the smoker for another 15-20 minutes until the sauce is tacky and caramelized.
Toss the cabbage with lime juice and a pinch of salt. Serve the hot pork belly 'candy' over the cool slaw.
The key here is the 'low and slow' approach to the pork belly before the high-heat finish. It renders the fat perfectly while keeping the meat succulent. Use a high-quality, thick-cut pork belly for the best results. If you don't have a smoker, you can roast these in the oven at 275°F before searing.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.