Pig candy, also know as pork belly burnt ends, is gaining popularity fast and with good reason. It combines the decadence of smoked pork belly with the even greater decadence of honey butter.
It’s also really easy to make. Smoking time is relatively short for something this good. It also spends a good third of its cooking time in the oven, so it’s great for people wanting a flavor blast without investing a lot of effort.
- 1 slab of pork belly. The bigger the better.
- Enough of your favorite pork rub to cover
- Several handfulls of your favorite pork smoking wood (I like hickory)
- 3 parts honey
- 2 parts butter
- 1 part your favorite barbecue sauce (Try hoisin sauce!)
Prepping Pork Belly
1. Fire up your smoker. The Airtite Smoker takes a total of about 20 minutes to get ready, so it should be ready when the pork is prepped.
2. Slice the pork belly into strips about as wide as your thumb.
3. Assuming that step took about 10 minutes, it’s time to drop the firebasket into your Airtite Smoker.
4. Prep the strips for hanging in the smoker by hooking each one.
5. Rub the strips with your favorite pork rub. If you don’t have any on hand
Smoking Pork Belly
6. Hang the strips in your smoker for about 3 hours at 110 C/225 F. You’ll know they’ve ready when they’ve developed a nice mahogany color.
7. Take the pork belly strips out of the smoker and cut them into uniformly sized cubes, then put them in a baking dish.
Next up, sauce.
8. Combine honey, butter and BBQ sauce in a pan. Cook on low-medium heat for 5 minutes until it starts to bubble and thicken.
9. Pour the sauce over the pork cubes, stir, and pop it in a 110 C/225 F oven for another 60 – 90 minutes.
10. Check the temperature occasionally until they are 95 C/205 F internally. Once they’re ready, remove from the oven and let rest for a few minutes. Hot honey will burn the hell out of you, so give it a minute to cool down before serving.
The best side dish for pig candy is more pig candy. Try serving this as finger food with nothing but some tooth picks for your guests to eat them with.