Pork Belly Recipes
The pork belly recipes cooks save most on Pepper — smoked pork belly candy, air fryer bites with hot honey, burnt ends, and crispy belly bowls worth the render time.
★ Lunch
LunchSmoked Pork Belly Candy
Best meat candy you will ever eat! These babies are a hit at every bbq! Get ya friends and grab some plates!!
Christin GarciaIngredients
- Pork belly
- Dry rub that has brown sugar
- Butter
- Honey
- Brown sugar
- Apple jelly
- Apple juice
- Bbq sauce Carolina style
Instructions
- 1Cut pork belly into 1 inch squares
- 2Season every inch of your pork belly bites with dry rub and work the seasoning into the pieces. Don't be afraid to really season these guys. Use a rub with lower salt, and make sure it has brown sugar. This is meat candy baby!
- 3Smoke the candies on a breathable grate cooling rack at 250• until the candy is charred and slightly pieces of crisp bits
- 4They should look similar to this when it's time to pull them for the next part of the process.
- 5Place candies in foil pan and top with square butter pieces, sprinkle on top brown sugar, and squeeze glaze of honey on top of the candies
- 6Place back in smoker and let smoke in pan for 1 hour!
- 720 minutes before the candies reach the one hour mark in separate sauce pan pour in bbq sauce, 1/2 cup apple jelly, and a few splashes of apple juice. Crack some black pepper into sauce and whisk it and let it boil.
- 8At one hour mark, pour your sauce on top of pork belly candies. Cover with foil and place back into smoker for 30 to 40 minutes
- 9Take the candy out!! Grab ya friends and let's eat!!!
- 10Enjoy!!
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Open in Pepper →Pork Belly Is Uncured Bacon — Treat It Like It
Every top-saved pork belly recipe on Pepper starts with the same truth — belly is fatty, and the whole cook is about rendering that fat into crisp edges without drying out the meat.
Home cooks who nail belly either go low and slow on the smoker for burnt ends, or hard and fast in a screaming-hot air fryer for crispy bites.
The trick either way is a sweet-savory finish — hot honey, brown sugar, BBQ glaze — that plays against the salt and fat.
Quick Tips
- 1
Read the whole recipe first
Every top-saved recipe here has one step that trips people up. Reading ahead prevents the scramble.
- 2
Season early and taste often
A pinch of salt at each stage builds real flavor — waiting until the end almost never fixes an under-seasoned dish.
- 3
Rest before serving
Meat improves with a 5-10 minute rest after cooking — juices redistribute and the plate holds together better.
- 4
Trust your instrument, not the clock
Instant-read thermometers are cheap and end most of the "is it done?" arguments — 145°F for pork, 160°F for turkey, 195-205°F for shreddable cuts.
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