Pork Belly , Pineapple , Black Pepper , Smoker
Best for: A rich little bite for a leisurely New Year’s Eve cookout.
Small pork belly cubes turn tender under gentle smoke before taking on a tangy pineapple glaze. Serve modest portions with party picks so these rich bites fit comfortably among the evening’s other dishes.
Grill: Smoker or covered grill at 275°F indirect heat with light apple smoke. Equipment: Smoker, rack and drip pan, foil pan, foil, saucepan, thermometer, tongs.
Ingredients
3–4 Hours Rest: 3 hours 35 minutes–4 hours 35 minutes. Total: 3 Hours 35 Minutes–4 Hours 35 Minutes.
Pork
- 2 1/2 lb skinless pork belly, cut into 1 1/2-inch cubes
- 1 teaspoon fine table salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup unsalted chicken stock
Glaze
- 3/4 cup canned pineapple juice
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon coarsely ground black pepper
Directions
Preheat to 275°F indirect heat. Pat pork dry and season with salt, paprika, garlic powder, and the pork’s 1/2 teaspoon pepper.
Arrange cubes on a rack over a drip pan with space between them. Smoke for 1 1/2–2 hours until the exterior has developed color.
Transfer to a foil pan, add stock, cover tightly, and cook another 1–1 1/2 hours. Pork must pass 145°F for safety; this method continues well beyond that until a probe slides easily into the meat, often around 195–205°F for tenderness.
Meanwhile, simmer all glaze ingredients in a saucepan for 10–15 minutes until reduced to approximately 1/2 cup. Keep the sauce away from raw pork utensils.
Carefully drain excess rendered fat from the tender pork into a heatproof container. Toss cubes with glaze and return uncovered to the smoker for 20–30 minutes until tacky, watching for scorching.
Rest for 10 minutes and serve in small portions with picks. Keep replenishment batches at 140°F or above and discard rendered fat after it has cooled safely.
Grilling tip: Choose belly with visible layers of meat as well as fat so the finished bites have structure.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
