Hot Honey Pork Belly Bites

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Why Pork Belly Bites Instead of a Full Pork Belly?

While full pork belly slabs are great, cubing the meat into bites speeds up cooking time and increases surface area, meaning more seasoning, more smoke absorption, and more of that perfect crispy, glazed bark. Plus, serving is simple: no slicing required. Just grab a toothpick and enjoy.

Why Use a Binder?

Coating your pork belly in yellow mustard before seasoning acts as a binder, helping your rub stick evenly while adding a subtle tang that enhances flavor as it smokes. Don’t worry, you won’t taste the mustard itself; it cooks away and leaves behind nothing but perfectly seasoned meat.

Why an Offset Smoker Like the Smokin' Proâ„¢ is Ideal

Using an offset smoker like the Char-Griller Smokin’ Pro™ means authentic wood-fired flavor in every bite. The side firebox allows for indirect, consistent heat while your pork belly slowly renders. Utilize your Char-Griller Lump Charcoal and toss in some hickory or cherry wood chunks for deep, rich smoke flavor that pellet grills just can’t replicate. And with multiple cooking zones, you can easily adjust heat throughout the cook for perfect results.

Pro Tips

  • Keep your temperature steady: Offset smokers like the Smokin’ Proâ„¢ thrive on airflow control. Adjust your firebox dampers to manage consistent heat.

  • Choose your wood wisely: Hickory gives a bold smoke; cherry adds a touch of sweetness and deep red color.

  • Layer your flavor: The key to these bites is building layers, seasoning, smoking, glaze, and final caramelization.

Hot Honey Pork Belly Bites

Serves:
10
Cook Time:
4 - 5 hours
Skill:
Intermediate
Method:
Smoked
Food:
Pork

Ingredients

How many people are you serving?

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  • Pork

  • Glaze

Craving a bite-sized BBQ snack that’s sticky, smoky, and packed with sweet heat? These Hot Honey Pork Belly Bites from Kenna's Kitchen on Hot Grill Summer are about to be your new go-to. Smoked low and slow, finished with a buttery hot honey glaze, and served straight from the foil pan, this recipe is perfect for parties, tailgates, or just treating yourself to some serious flavor.

Instructions

    Prep the Pork Belly

  1. 01

    Dice pork belly into 1.5–2-inch cubes.

  2.  

  3. 02

    Toss the cubes with yellow mustard until evenly coated.

  4. 03

    Season all sides generously with pork rub. Add extra brown sugar if desired.

    5. Smoke Low and Slow

  5. 04

    Preheat your Char-Griller Smokin’ Pro™ to 250°F using lump charcoal in the side firebox.

  6. 05

    Add hickory or cherry wood chunks for flavor.

  7.  

  8. 06

    Place pork belly cubes, fat side up, on a wire rack or directly on the smoker grates.

  9.  

  10. 07

    Smoke for 2 to 2.5 hours until edges start to render and color deepens.

    11. Pan and Glaze (First Round)

  11. 08

    Transfer the pork bites into a foil pan.

  12. 09

    Add brown sugar, butter chunks, and half the hot honey. Toss to coat.

  13.  

  14. 10

    Cover the pan tightly with foil.

  15. 11

    Return to smoker for 45 minutes to 1 hour.

    16. Final Glaze and Caramelization

  16. 12

    Remove foil and drizzle remaining hot honey over the bites. Toss gently.

  17.  

  18. 13

    Return the uncovered pan to the smoker for 15–30 minutes to allow the glaze to thicken and caramelize.

    19. Serve

  19. 14

    Let bites cool slightly—the glaze will continue to thicken as it rests.

  20. 15

    Serve as is or on sliders for an irresistible sweet-heat BBQ treat.

  21.  

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