BBQ Pork Belly Bites

Ingredients

• For the pork belly:
• 3 lb skinless pork belly
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp kosher salt
• 1 tsp coarse black pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper, optional
• For the BBQ glaze:
• 1 cup barbecue sauce
• 1/4 cup honey
• 3 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp butter

Method

1. 1

   Heat the oven to 275°F. Pat the pork belly dry and cut it into roughly 1 1/2-inch cubes.

2. 2

   Combine the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, cumin, and optional cayenne. Toss the pork with olive oil, then coat it thoroughly in the seasoning.

3. 3

   Arrange the cubes on a wire rack set over a foil-lined baking sheet, leaving space between the pieces, and bake about 2 hours until the fat has rendered and the pork is tender.

4. 4

   Simmer the barbecue sauce, honey, brown sugar, vinegar, Worcestershire, Dijon, paprika, garlic powder, and butter over medium-low heat about 5 minutes, stirring, until glossy.

5. 5

   Transfer the pork to a large bowl and toss generously with the warm glaze.

6. 6

   Raise the oven to 425°F, spread the glazed pieces on a foil-lined sheet, and roast 10–15 minutes, turning once and brushing with more sauce, until dark and caramelized. Broil 1–3 minutes for crispier edges, watching constantly.

7. 7

   Rest 5 minutes, brush with a final light coat of warm sauce, and serve.

8. 8

   Flavor Table Tip: Don't cut the pork belly too small — larger cubes give the fat time to soften while the outside crisps.

9. 9

   Serve with: coleslaw, baked beans, mac and cheese, cornbread, potato salad, or pickles.