Pork Belly Recipe for Lollipops and Pork Belly Sandwich

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower glycemic option, while corn syrup is a cost-effective sweetener.

Set up the drum smoker by opening the lid and removing the cooking grate.

Take out the heat deflector and fill the charcoal basket halfway with briquettes.

Bury a fire lighter in the briquettes and light it up.

While the briquettes are catching light, prepare the pork belly by removing the skin and setting it aside for later use.

Butterfly the pork belly by slicing it almost to the end and then roll it up tightly.

Insert a couple of skewers through the rolled pork belly to hold it together, placing one skewer straight through the middle and another halfway in between the middle skewer and the end on both sides.

Slice in between each skewer to create lollipop shapes.

Season the pork belly lollipops with honey soy slammer and steak shooter spicy rub.

Once the briquettes are lit, close the smoker lid and open both vents to bring the barbecue temperature to around 275 to 300°F (135 to 150°C).

Add a chunk of cherry wood to the fire for flavor.

Replace the heat deflector and cooking grate, then place the pork belly lollipops on the grate.

Close the lid and let them smoke for 2 to 3 hours until they reach an internal temperature of around 195°F (90°C).

After about 2 hours and 45 minutes, check the lollipops for doneness; they should feel soft and be around 90°C.

Brush barbecue sauce on both sides of the lollipops and close the lid for 5 to 10 minutes to let the sauce set.

Remove the pork belly lollipop from the skewer and serve it on a potato bun topped with sauce and pork crackling crumble.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens