Sticky Asian Pork Belly
Most of the recipes we post on here are focused on American flavors of BBQ like Mustard, Ketchup, Tomato, Brown Sugar, Vinegar and Butter. This new recipe takes us over seas to focus on more umami with flavors of Soy, Sesame, Onion, Molasses and Rice Wine, but yes it also contains butter. This combination gives your pork belly a rich brown color instead of the red or mahogany that we are used to seeing, it also contains quite a bit more sugar, so be prepared with some wet naps to clean up after you devour this pork belly right out of the pan!
- Apple Wood Pellets
- Foil Trays
- BBQ Tongs
- BBQ Gloves
- Pit Boss PB 1000 Grill
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- Sturdy Roll of Tin Foil
- 1 each Pork Belly
- ¼ cup Yonedas Grannies Gold Mustard Sauce
- ¼ cup Yonedas Red Seasoning
- ¼ cup Butter
- 1 bottle Kosmos Q Sticky Asian Rib Glaze
- Preheat the Smoker to 350 degrees.Put the Pork Belly on a cutting board and slice into 1” strips. Next you want to paint it with a light coating of the You Need a BBQ Grannies Gold Mustard Sauce. This will act as a binder for the rub but also keep the surface moist as it begins to cook. Next you want to hit the pork with a heavy coating of You Need a BBQ chicken and Rib Rub. Let this rest on the counter at room temperature for about 20 minutes.
Get the Pork Belly onto the Smoker
- Place the pork belly on the smoker at 350 degrees and let it smoke for about 2 hours. After the first hour, you will want to consider flipping the belly strips so that you get even color on the top and bottom of the belly slices.
After 2 Hours
- After 2 hours on the smoker, you will remove the pork belly from the smoker and cut it into evenly sized 1 inch cubes. Cube up the butter and place it into a foil tray with the pork and then pour the sticky Asian rib glaze into the pan as well. Give all of the ingredients a stir so that everything is evenly coated. Place the foil tray covered in foil back onto the smoker and let the pork belly braise in the grilling butter and sticky Asian rib glaze for about 1 hour.
- The Pork belly is now basically ready to eat, so if you want to set the sauce a little bt you can remove the tender bites from the foil tray and place directly on the grill for 5 minutes, but I like to eat mine directly out of the pan without finishing them.
Step by Step
- Preheat the smoker to 350 degrees F
- Season the pork belly with Grannies Mustard and You Need a BBQ Chicken and Rib Seasoning
- Place on the smoker at 350 Degrees F
- Smoke for 1 hour and then flip the pork belly slices
- Smoke for 1 more hour
- Slice the pork belly into cubes and place in a foil BBQ tray
- Season the Pork Belly with butter and the sticky Asian rib glaze, then braise for 1 more hour covered in foil
- Rest 5 minutes then enjoy!