BBQ Glaze Recipe for Smoked Pork Belly Slices

Thin-sliced pork belly is closer to bacon than the cubed burnt ends you usually see on a smoker, and that different cut calls for its own BBQ glaze recipe. Sliced thin, it cooks fast and crisps at the edges while staying tender in the middle.

Why Slices Behave Differently Than Cubes

Cubed pork belly burnt ends spend hours rendering down low and slow. This BBQ glaze recipe uses quarter-inch slices instead, which means a much shorter cook time and a texture closer to thick-cut bacon than a fork-tender cube.

Step-by-Step Method

1. Slice a slab of pork belly into quarter-inch strips, similar to thick bacon.
2. Season lightly with salt, pepper, and a touch of brown sugar.
3. Set your smoker to 300°F for a faster render given the thin cut.
4. Lay strips directly on the grate or on a wire rack and smoke for 25 minutes, flipping once.
5. Warm Jalapeño Blackberry Spread and brush over each strip.
6. Return to the smoker for 5 minutes to set the glaze into a sticky, dark finish.
7. Flip, glaze the other side, and smoke 3-4 more minutes until glossy throughout.
8. Rest 2 minutes before serving warm as an appetizer or alongside eggs.

Getting the Glaze to Set on a Fattier Cut

Pork belly renders a lot of fat as it cooks, which can make a BBQ glaze recipe slide off if applied too early. Waiting until the strips are mostly cooked through, with fat already rendered, gives the glaze a drier surface to actually stick to.

Serving Ideas

Serve these glazed strips on a board with toothpicks as a passed appetizer, or lay them over a bed of rice for a quick weeknight dinner built entirely around this BBQ glaze recipe.

Frequently Asked Questions

Can I make this BBQ glaze recipe in the oven instead?

Yes, bake strips on a rack over a sheet pan at 400°F for 20 minutes, then glaze and broil 2-3 minutes to finish.

How thin should I slice the pork belly for this BBQ glaze recipe?

Aim for a quarter inch, thinner than that and the strips can dry out before the glaze sets properly.

Is smoked pork belly the same as bacon?

Not quite, bacon is cured and often smoked longer at lower heat, while this method smokes raw belly hot and fast for a different texture.

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