Firecracker BBQ Smokehouse Snack – A Street-Food Rebellion

Allergens

Pork (contains gluten)

Ingredients

• 1 lb (450 g) pork belly slices
• 2 cups (480 ml) BBQ sauce
• 1/2 cup (120 ml) Sriracha sauce
• 1/4 cup (60 ml) honey
• 1/4 cup (60 ml) apple cider vinegar
• 3 tbsp (45 g) brown sugar
• 2 tsp (10 g) smoked paprika
• 1 tsp (5 g) garlic powder
• 1 tsp (5 g) onion powder
• 1/2 tsp (2.5 g) cayenne pepper
• Salt and pepper, to taste
• 4 wooden skewers

Instructions

1. In a large bowl, mix together the BBQ sauce, Sriracha sauce, honey, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper until well combined.
2. Marinate the pork belly slices in the sauce for at least 30 minutes or up to overnight for maximum flavor infusion.
3. Preheat your grill to medium high heat (approximately 375°F/190°C).
4. Thread the marinated pork belly slices onto wooden skewers, discarding any excess sauce.
5. Grill the skewered pork belly for 2 3 minutes per side or until golden brown and crispy. Baste with additional sauce as needed during grilling.
6. Remove from the grill and let rest for a minute before serving.

Chef’s Insight

The secret to this dish lies in the marination time, which allows the flavors to penetrate deep into the meat.

Notes

Serve with coleslaw and cornbread for a complete meal.