Smoked Pork Belly Pig “Candy”

OK, so hear me out! Many of you will look at this recipe and say, “What on earth?!?” There is a local meat market in Kansas that sells their version of this delicious appetizer/snack for more than $25 per lb.! If you’re a bacon lover, you HAVE to try it!

*Laurie’s Cooking Tip: I opted for this recipe to use the “smoker option”. If you do not have a smoker, see the “Baking Option” below.

Smoked Pork Belly Pig “Candy” Recipe

Ingredients (Serves 15)

2 lbs. uncured pork belly
3 T. Cayenne pepper
8 T. BBQ Rub (choose your favorite)
2 c. brown sugar

Smoking Option Directions

Step 1: Cut uncured pork belly into 1-inch-thick strips.

Step 2: Mix Cayenne pepper, BBQ rub and brown sugar together in a bowl.

Step 3: Rub pork belly strips generously with mixture and cover and refrigerate overnight. *Laurie’s Tip: After the refrigeration process, there will be lots of sugary juices in the bottom of the dish. That’s OK! Toss the juices back over the meat to cover before smoking. You’ll want that sugar to envelop the meat before smoking.

Step 4: Heat smoker to 275 degrees and smoke pork belly strips for 3-4 hours until it reaches an internal temperature of 170 degrees. Turn smoker to high and smoke another 20-30 minutes until internal temperature is at least 180 degrees, much of the fat has rendered, it is smoky and rub is caramelized.

Step 5: Cut strips into bite-sized pieces and serve.

*Laurie’s Serving Tip: I didn’t cut it all into bite-sized pieces. I thick cut some of the slices for an AMAZING BLT option!

Baking Option Directions

Step 1: Cut pork belly strips into bite-sized pieces as directions above and refrigerate overnight.

Step 2: Preheat oven to 250 degrees.

Step 3: Place the pork pieces on a grate or rack, making sure to keep spaces between each piece of meat. You’ll want these to crisp up all over and overcrowding the pan will keep this from happening.

Step 4: Place the racks on a foil lined sheet tray to catch drippings.

Step 5: Roast for 2 hours, depending on the thickness of the meat. The pieces of pork should start to reduce in size and beginning to crisp.

Step 6: Remove from the oven at the 2-hour mark and turn the pieces over, spritz with apple cider vinegar, return to the oven for another two hours.

Step 7: After the 2 hours, drain the fat from the sheet pan and remove the meat from racks, spritz with apple cider vinegar, then place the pieces directly in the sheet tray. Continue to bake until pieces are crispy on the outside with most of the fat rendered. **Place back in the oven if it needs more time, all ovens are different**