If Bacon and Marshmallows had a love child you’d get these “bacon mallows”.
Slow smoked pork belly cubes, braised in a super sweet honey and brown sugar combo, and finished with a second smoke in my Guinness BBQ glaze. Great alone, in a sandwich, with eggs, to top a salad, or pretty much anything else.
- 1 pork belly, skin removed. (The one I used is about the size of a cookie sheet)
- 1 Cup honey hog rub
- 1/2 Cup butter
- 1 Cup Brown Sugar
- 3/4 Cup Honey Syrup (or use equal parts Honey and Maple Syrup)
- 1/2 Cup BBQ Sauce (my Guinness Bbq sauce recipe is SO great in this)
- Cherry pellets
- Make sure you trim any thin or uneven sides of the pork belly while it’s COLD. Cut the Pork belly into 1 in cubes, keeping them as uniform as possible will help them cook evenly. (they will seem big but will shrink significantly, so err on the side of too big)
- Put them in a giant bowl and pour the rub over the cubes. Mix the rub and cubes covering all the sides of each one, adding more rub as necessary. Spray 2-3 metal cooling racks with non stick spray and lay cubes evening on each one making sure they don’t touch each other. Place the racks directly on the grill and for about 2-3 hours. The cubes should give zero resistance when probed with a thermometer and be about 200F.
- Move the cubes to a foil pan (or 2) and cover them with the brown sugar, butter, and honey syrup. Cover with foil and place them back on the grill for an additional hour stirring 1-2x. Pour out the braising liquid (or move the cubes to a new pan) and cover them in just enough BBQ sauce to give them an even coat. Put them back in the grill for about 20 minutes to tack up. I serve mine in a cast iron serving dish