Ingredients:

  • 2 kg Skinless Pork Belly Slab
  • 2 Tbsp Olive Oil or Yellow Mustard (Binder)
  • 1/4 cup Dark Brown Sugar (Packed)
  • 2 Tbsp Paprika (Sweet or Smoked)
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Granulated Onion
  • 1 Tbsp Coarse Sea Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 tsp Cayenne Pepper (Optional, for heat)
  • 1/2 cup Unsalted Butter (Cut into cubes)
  • 1/4 cup Honey or Golden Syrup
  • 1 cup Your Favorite Smoky BBQ Sauce
  • 1/4 cup Apple Cider Vinegar or Apple Juice

Instructions:

  1. Prepare the Pork: Pat the pork belly dry. Trim any excessively floppy fat. Cut the slab into 1-inch (2.5 cm) cubes.
  2. Bind and Rub: Place the cubes into a large bowl. Drizzle with the olive oil/mustard and toss to coat lightly. Whisk together all the Dry Rub ingredients (Dark Brown Sugar, Paprika, Granulated Garlic, Granulated Onion, Salt, Pepper, Cayenne). Liberally coat the cubes, ensuring all sides are covered. Let rest at room temperature for 30 minutes.
  3. Set the Smoker: Preheat your smoker (or grill setup for indirect heat) to a stable 225°F (107°C). Add wood chunks or pellets (Apple, Cherry, or Pecan are recommended).
  4. Smoke (Phase 1): Place the seasoned pork cubes directly onto the smoker grates, ensuring there is a small gap between each cube for maximum smoke coverage.
  5. Spritz and Develop Bark: After 90 minutes, begin spritzing the cubes every 30-45 minutes with Apple Cider Vinegar/Juice to maintain moisture. Smoke for 3 hours total, or until the cubes have developed a deep mahogany colour (the bark) and the fat begins to render nicely.
  6. Braising Setup: Remove the cubes from the smoker and transfer them into an aluminium steam tray. Add the butter cubes and the honey/golden syrup over the top.
  7. Braise: Tightly seal the tray with aluminium foil. Return the tray to the smoker and continue cooking at 250°F (121°C) for approximately 60 to 90 minutes, or until the cubes are completely fork-tender (internal temperature should be around 200°F / 93°C, but texture is the primary indicator).
  8. Glaze Preparation: Carefully remove the tray. Drain off any excess liquid/fat from the bottom of the pan. Pour the favourite BBQ sauce over the cubes and gently fold them to coat every piece evenly.
  9. Caramelise and Finish: Return the uncovered tray to the smoker, increasing the temperature to 275°F (135°C). Cook for an additional 30 to 60 minutes, stirring gently every 15 minutes, until the glaze has thickened, caramelised, and is sticky and tacky on the exterior.
  10. Rest and Serve: Remove from the smoker. Let rest in the tray for 10-15 minutes before serving with a crunchy, acidic coleslaw or dirty rice.