Hot Honey Pork Belly (Hot. Sticky. Sweet.)

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is more economical.

hot sauce

🥗Healthier: sriracha

💰Cheaper: generic hot sauce

Sriracha offers a unique flavor while generic options are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are a cheaper soy sauce alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

Split the pork belly in half and trim a little fat off the thick end.

Season the pork belly with hot rub, coating the backside generously first, then the edges, and finally the top side, tapping the rub in to adhere.

Let the pork belly sit for 20-30 minutes to sweat and pull out moisture.

Prepare the Primo grill for a two-zone fire, stabilizing the temperature at 275°F with vents cracked half an inch on top and bottom.

Place the pork belly on the grill over indirect heat and close the lid, cooking for about 1.5 hours.

Check the internal temperature of the smaller piece of pork belly with a probe, aiming for 202°F for doneness.

Create foil boats for the pork belly by folding aluminum foil into trays to hold the meat.

Make a glaze by melting a stick of butter, adding about 1/4 cup of hot honey, and some vinegar barbecue sauce in the microwave.

Place the pork belly in the foil boats and brush the glaze over the top, adding more barbecue rub for color.

Cook the pork belly for a little longer until the internal temperature reaches around 190°F for the smaller piece and 198°F for the larger piece.

Remove the pork belly from the grill and let it rest for 15 minutes before cutting.

Slice the pork belly into strips for appetizer portions and drizzle with additional hot honey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens