Smoky Mountain Bourbon Glazed Pork Belly Bites

Allergens

This recipe contains pork and may contain traces of nuts from the wood chips.

Ingredients

• 1 pound pork belly, cut into 1
• inch cubes
• 1 cup bourbon
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup tomato paste
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Wood chips, for smoking (such as hickory or applewood)

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. In a medium saucepan, combine bourbon, brown sugar, apple cider vinegar, tomato paste, honey, Worcestershire sauce, smoked paprika, chili powder, salt, and pepper. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
3. Preheat your grill or smoker to 350°F (175°C). Drain the wood chips and place them on the hot coals or in the smoking box.
4. Place pork belly cubes on skewers, leaving a small gap between each piece.
5. Brush the bourbon glaze onto the pork belly cubes, reserving some for basting during cooking.
6. Cook the pork belly skewers on the grill or smoker for 10 12 minutes, turning and basting with the remaining glaze every few minutes until the meat is tender and slightly charred.
7. Remove from heat and let rest for a couple of minutes before serving.

Chef’s Insight

For an extra smoky flavor, you can marinate the pork belly in bourbon and spices overnight before cooking.

Notes

Adjust the cooking time according to your grill or smoker's heat levels and your preference for tenderness.