Copycat Memphis BBQ Pork Belly Bites with Sweet Potato Waffle Fries

Allergens

Contains gluten. May contain traces of wheat.

Ingredients

• 1 lb pork belly, cut into 1" cubes 2 cups applewood smoked BBQ sauce 1 tbsp brown sugar 1 tsp cayenne pepper Salt and black pepper to taste 4 medium sweet potatoes, peeled and cut into 1/4" thick fries Vegetable oil for frying 2 cups cornstarch

Instructions

1. Preheat your smoker or grill to 300°F (150°C) with applewood chips for added flavor. Season the pork belly cubes generously with salt, black pepper, and cayenne pepper.
2. In a bowl, mix together BBQ sauce, brown sugar, and salt. Brush some of the mixture onto the pork belly pieces.
3. Place the pork belly cubes on the smoker or grill and cook for 45 60 minutes, until tender and slightly charred. Turn occasionally and brush with more BBQ sauce every 15 minutes.
4. Heat about 2 inches of vegetable oil in a heavy bottomed pot to 350°F (175°C). Fry the sweet potato fries in batches until golden brown, approximately 3 4 minutes per batch. Remove and drain on paper towels.
5. In a large bowl, toss cornstarch with the BBQ glazed pork belly bites to create a light breading.
6. Arrange sweet potato waffle fries on a serving platter and top with the smoky, tender pork belly bites. Serve immediately with extra BBQ sauce on the side for dipping.

Chef’s Insight

For added crunch and flavor, deep fry the cornstarch-coated pork belly cubes along with the sweet potato fries.

Notes

Cook the pork belly low and slow to achieve tender, succulent bites.