Skip to content

Hello World KitchenBeta

Cured and Grilled Pork Belly Bites

Succulent, deeply savory pork belly bites that melt in your mouth with an irresistible crispy exterior. This advanced technique starts with a 24-hour dry cure to draw out moisture and intensify flavor, followed by a low-and-slow indirect grill session over wood smoke.

Cured and Grilled Pork Belly Bites
Prep 20 min Cook 2h 30m Total 26h 50m Level Advanced
Serves 8

Ingredients

Pork

  • 3 lbs Skinless pork belly — Cut into 1.5-inch cubes

Dry Cure

  • 2.5 tablespoons Kosher salt — Diamond Crystal preferred; reduce slightly if using Morton
  • 3 tablespoons Dark brown sugar — Packed
  • 1 tablespoon Coarse black pepper — Freshly ground
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Garlic powder

Instructions

  1. Prepare the cure. In a small bowl, thoroughly mix the kosher salt, dark brown sugar, coarse black pepper, smoked paprika, and garlic powder.

    ~5 min
    Breaking up any clumps of brown sugar ensures an even coating.

  2. Apply the cure. Place the pork belly cubes in a large mixing bowl. Sprinkle the cure mixture over the pork and toss vigorously until every cube is evenly coated.

    ~5 min

  3. Cure the pork belly. Arrange the coated cubes in a single layer, spaced slightly apart, on a wire rack set over a rimmed baking sheet. Place uncovered in the refrigerator for 24 hours.

    ~24h
    Leaving it uncovered allows the pellicle to form, which helps smoke adhere and crispness develop.

  4. Rinse and dry. After 24 hours, quickly rinse the pork belly cubes under cold water to remove excess surface salt, then pat them completely dry with paper towels.

    ~10 min
    Drying thoroughly is crucial; moisture is the enemy of a crispy exterior.

  5. Prepare the grill. Set up your grill for two-zone indirect cooking, aiming for a consistent temperature of 250°F to 275°F. Add 1-2 chunks of apple or hickory wood to the coals (or smoker box if using gas).

    ~15 min

  6. Slow grill the pork. Place the pork belly cubes on the indirect side of the grill. Close the lid and cook for 2 to 2.5 hours, or until the fat has rendered significantly, the exterior has developed a deep mahogany bark, and the meat is tender.

    ~2h 30m
    Check at the 90-minute mark and rotate the pieces if your grill has hot spots.

  7. Crisp over direct heat (optional). If you want an even crispier bite, briefly move the cubes directly over the hot coals for 1 to 2 minutes, turning frequently to avoid burning the sugars.

    ~5 min
    Watch closely! Pork belly fat will cause intense flare-ups.

  8. Rest and serve. Remove the bites from the grill and let them rest on a cooling rack for 10 minutes before serving. The resting period helps the exterior firm up into a crispy crust.

    ~10 min
Nutrition
480
Calories
16
Protein (g)
5
Carbs (g)
43
Fat (g)
15
Sat. Fat (g)
0
Fiber (g)
4
Sugar (g)
950
Sodium (mg)
65
Cholesterol (mg)
Equipment
  • Grill (charcoal or gas)
  • Wood chunks or chips (apple or hickory)
  • Wire cooling rack
  • Rimmed baking sheet
  • Sharp chef's knife
  • Paper towels
  • Meat thermometer
Tips & Storage
  • For the best texture, seek out pork belly with a relatively even meat-to-fat ratio. Too much fat will melt away, and too much meat will be dry.
  • Do not skip the rinsing step; a 24-hour dry cure penetrates deeply, and failing to wash the exterior can result in an overly salty finished product.
  • Storage: Store leftover pork belly bites in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer for 5-8 minutes to restore crispness.
Tags
appetizer bbq cookout crispy cured dairy_free gluten_free grilled indirect heat meat nut_free party food pork belly rich savory slow-cooked smoky summer sweet and salty umami

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

You Might Also Like