Equipment You’ll Need
- Pit Boss PB 1000 Grill or any pellet smoker
- Apple Wood Pellets
- Foil Trays
- Sturdy Tin Foil
- BBQ Gloves
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
Ingredients
- 1 whole pork belly, skin removed
- ¼ cup Yonedas Grannies Gold Mustard Sauce
- ¼ cup Yonedas Red Seasoning
- ¼ cup butter, cubed
- 1 bottle Kosmos Q Sticky Asian Rib Glaze
Instructions
1. Preheat the Smoker
Set your smoker to 350°F using apple wood pellets for a light, fruity smoke flavor that pairs beautifully with the sticky glaze.
2. Slice & Season the Pork Belly
Cut the pork belly into 1-inch thick strips. Coat the strips with Grannies Gold Mustard Sauce to help the rub stick and add moisture.
Next, apply a heavy layer of Yonedas Red Seasoning all over the pork. Let the seasoned strips rest at room temperature for about 20 minutes to let the flavors start working in.
3. First Smoke (2 Hours Total)
Place the pork belly strips directly on the grill grates and smoke at 350°F for 2 hours. After the first hour, flip each piece to ensure even browning and bark formation.
4. Cube and Braise
After 2 hours, remove the belly from the smoker and cut the strips into 1-inch cubes.
Place the cubes into a foil tray, add cubed butter, and pour in the Kosmos Q Sticky Asian Rib Glaze—just enough to coat generously. Stir everything so each cube is nicely coated.
Cover the tray tightly with foil and return to the smoker. Braise for 1 hour until the pork is melt-in-your-mouth tender.
5. Optional: Set the Sauce
If you want a stickier finish, remove the foil and transfer the cubes directly onto the grill grates. Let them cook for about 5 minutes to set the glaze. Otherwise, they’re perfectly delicious straight from the tray.
6. Rest & Serve
Let the pork belly rest for 5 minutes, then serve hot. These bites are perfect on their own or served over rice, in a wrap, or on a sandwich bun.
Quick Recap
- Preheat smoker to 350°F
- Slice pork belly into 1″ strips
- Coat with mustard and Red Seasoning
- Smoke for 2 hours, flipping halfway
- Cube the pork, add to foil tray with butter and Sticky Asian glaze
- Braise covered in foil for 1 hour
- Optionally grill 5 mins to set the sauce
- Rest 5 minutes and enjoy
Helpful Tips and Notes
What’s the ideal internal temperature?
Pork belly is ready when it’s super tender, not by temp. Expect the internal temperature to reach around 200°F, but focus on feel. You want a soft, buttery texture that holds its shape without falling apart.
Can I use other meats?
Absolutely. Try pork shoulder, beef belly, or even brisket burnt ends for a fun twist using the same method and glaze.
Is this recipe gluten free?
Not by default. The Kosmos Q Sticky Asian Rib Glaze contains gluten, so if you’re gluten sensitive or celiac, swap it with a gluten-free alternative like teriyaki, honey garlic, or another certified GF Asian-style BBQ sauce.
What sides go well with it?
- Steamed white rice or sticky rice (to soak up all that glaze)
- Mac & cheese
- Asian-style slaw with sesame dressing
- Slow-roasted pit beans
- Grilled or roasted vegetables
- Or stuff the bites into a wrap or sandwich—they’re versatile and delicious any way you serve them.