Pork Belly Bites Glazed in BBQ Honey Sauce

Slow-smoked on the Kamado until irresistibly tender, these Pork Belly Bites are lacquered in a sticky BBQ honey glaze that delivers the perfect balance of smoky char, sweet richness, and melt-in-your-mouth indulgence.

INGREDIENTS
  • 500g Pork Belly Slices
  • BBQ Rub
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tbsp Honey
  • 4 tbsp BBQ sauce
  • Fresh coriander, to serve
  • Sesame seeds, to serve 
RECIPE ESSENTIALS
  • Serves 4 people
  • Kamado setup: Indirect
  • Kamado target temperature: 120˚C
  • Cooking time: 3 ½ hours 
  • Set up your Kamado for indirect cooking and bring the temperature to a steady 120°C.

  • Cut the pork belly into 1-inch cubes, keeping them as even in size as possible for consistent cooking. Coat all sides generously with the BBQ rub.
A wooden cutting board with a handle, featuring sliced pork belly pieces arranged on its surface.
Shiny stainless steel mixing bowl filled with sliced pork belly.
  • Place the pork belly cubes directly onto the grill, leaving space between each piece of airflow. Smoke at 110-120°C for 2½ - 3 hours, until the pork develops a deep golden colour and is slightly firm to the touch.

  • Transfer the pork belly pieces to a foil tray. Add the BBQ sauce, brown sugar and honey, then mix well to coat. Cover tightly with foil and return to the Kamado for a further 1½ hours, keeping the temperature low.
Black latex gloves worn by a person mixing marinated meat in a metal bowl.
Cubed chicken pieces seasoned with a reddish-orange spice rub, resting in a disposable aluminum tray.
  • Remove the foil and cook for another 15-30 minutes, allowing the sauce to thicken and become sticky. The edges should start to caramelise slightly.

  • Leave the pork belly bites to rest for 5 – 10 minutes. Once the internal temperature reaches around 96°C, finish with chopped coriander and sesame seeds before serving warm. 
Crispy, glossy red-brown glazed pork cubes in a rectangular aluminum foil tray.
Glossy dark red glazed chicken pieces topped with white sesame seeds and chopped green herbs in a white enamel dish with blue rim.

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