Sticky, sweet, and melt-in-your-mouth tender—this Sticky Asian Pork Belly is a flavor bomb like no other. We’re taking a delicious detour from traditional BBQ and diving into a world of soy, sesame, molasses, and rice wine. It’s rich, umami-packed, and downright addictive with a perfectly caramelized glaze that’ll have you licking your fingers clean.
While mustard, vinegar, and ketchup-based sauces rule much of BBQ, sometimes you’ve got to mix it up—and that’s where this Sticky Asian Pork Belly comes in. This recipe pulls flavors from soy, sesame, and molasses to give your pork belly a deep, rich color and an ultra-sticky finish. We first played around with this recipe while looking for something a little more globally inspired—and the result was so good, we haven’t stopped making it since.
How to Make Sticky Asian Pork Belly
Preparation
Preheat your smoker to 350°F. Place the pork belly on a cutting board and slice it into 1-inch thick strips. Coat each strip with a thin layer of Grannies Gold Mustard Sauce, which acts as a binder and keeps the surface moist. Then season all over with a generous shake of You Need a BBQ Chicken and Rib Rub. Let the seasoned pork belly rest at room temperature for 20 minutes to let the flavors set.
Smoking the Pork Belly
Lay the strips directly on the smoker and cook for 2 hours, flipping once at the 1-hour mark to ensure even caramelization and color on both sides.
Cubing and Braising
After 2 hours, remove the strips from the smoker and slice them into 1-inch cubes. Toss the cubes into a foil BBQ tray, then add cubed butter and Sticky Asian Rib Glaze. Stir to coat everything evenly, cover tightly with foil, and return the tray to the smoker for another 1 hour. This step infuses the pork with sticky, buttery goodness.
Optional Finishing
For a stickier, glazed finish, remove the foil and place the pork cubes directly on the smoker grates for 5–10 minutes. This step is optional—most of the time we just eat them straight from the pan!
Serving
Serve hot right from the pan, or plate over a bed of rice with extra sauce. Sticky, sweet, and savory, these pork belly bites are the definition of indulgence.
Best Beer To Pair With Sticky Asian Pork Belly
Amber Lager
Balances the sweetness of the glaze with a malty backbone that complements the pork’s richness.
Hazy IPA
The citrusy hops cut through the fat while amplifying the bold umami notes.
Japanese Rice Lager
Crisp and clean, this style won’t compete with the flavors—just refresh your palate with every sip.
Sticky Asian Pork Belly
Equipment
Ingredients
- 1 each Pork Belly
- ¼ cup Yonedas Grannies Gold Mustard Sauce
- ¼ cup Yonedas Red Seasoning
- ¼ cup Butter
- 1 bottle Kosmos Q Sticky Asian Rib Glaze
Instructions
- Preheat smoker to 350°F
- Slice pork belly into 1” strips
- Coat with mustard sauce and BBQ rub
- Smoke for 2 hours, flipping halfway
- Cube pork belly and add to foil tray with butter and Sticky Asian Glaze
- Cover with foil and return to smoker for 1 hour
- Optionally glaze on smoker grates for 5–10 mins
- Serve hot with your favorite sides or on rice
Sticky Asian Pork Belly FAQs
What temp should the pork belly finish at?
We’re cooking by feel here. The pork belly will be well over 200°F internal, but the key is texture—you’re looking for tender bites that melt in your mouth but still hold their shape.
Can I use a different cut of meat?
Absolutely. Try this with pork shoulder, beef belly, or even brisket point. Just adjust cooking time based on thickness and fat content.
Is this recipe gluten-free?
The Sticky Asian Glaze from Kosmos Q contains gluten, but you can sub in any gluten-free teriyaki or honey garlic sauce. Just make sure to check the label.
What should I serve this with?
We love serving it over steamed rice to soak up all that saucy goodness. Other great sides include mac and cheese, pit beans, Asian slaw, or even as a taco filling or slider.