Cooking Instructions
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Step 1
Prepare pellet grill for indirect cooking at 275 degrees F (140 degrees C) using hickory pellets.
Step 2
Cut
Pork Belly (1)
into cube-size portions, coat with
Yellow Mustard (1/4 cup)
, and season on all sides with
Barbecue Rub (1/4 cup)
.
Step 3
Spray a raised cooking rack with
Vegetable Oil (as needed)
and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.
Step 4
Place each piece of pork belly in a half-size aluminum pan and add
Brown Sugar (1 cup)
,
Honey (1/4 cup)
,
Hot Sauce (1/4 cup)
, and
Frank's® RedHot® Seasoning (1 Tbsp)
.
Step 5
Cover the pan with aluminum foil and place back on the pit for 1 hour.
Step 6
Meanwhile, prepare the Firecracker Glaze. In a small bowl, combine
Brown Sugar (1/2 cup)
,
Hot Sauce (1/2 cup)
,
Apple Cider Vinegar (1 Tbsp)
,
Kosher Salt (1 tsp)
, and
Crushed Red Pepper Flakes (1 tsp)
. Microwave for 1-2 minutes stirring often to melt the sugar.
Step 7
After an hour, remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer it to a small baking pan.
Step 8
Glaze each piece with the Firecracker Glaze and place it back on the pit for 2-3 minutes or until the glaze sets.
Step 9
Remove the pan from the grill and serve with extra glaze for dipping.
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