All Recipes

Son of a Peach Pork Belly Bites

  • Pork
Time3.5 Hours Serves4 CuisineAmerican
Son of a Peach Pork Belly Bites

Smoky, sticky, melt-in-your-mouth pork belly bites coated in Hot Honey Garlic Rub, then glazed with Son of a Peach BBQ Sauce and juicy peaches. Sweet, smoky, a little spicy and dangerously moreish. Add fresh jalapeños and coriander, and you've got a peach of a BBQ situation. Napkins strongly recommended.

ingredients

Pork Belly Bites

  • 1 kg skinless pork belly
  • Angus & Oink Hot Honey Garlic Rub, as needed
  • Apple juice, for spritzing if needed

Peach BBQ Glaze

  • Angus & Oink Son of a Peach BBQ Sauce, as needed
  • 600 g tin of peaches in syrup
  • Butter, as needed
  • 2 tbsp honey

To Serve

  • 1–2 fresh jalapeños
  • Fresh coriander leaves

Buy the items

Hot Honey x Garlic Seasoning
Hot Honey x Garlic Seasoning
200g £8.99
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Son of a Peach BBQ Sauce
Son of a Peach BBQ Sauce
350ml squeezy £5.95
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Directions

  1. Cut the pork belly into evenly sized cubes, approximately 3.5–4 cm. Season generously with Angus & Oink Hot Honey Garlic Rub, making sure all sides are evenly coated. Leave for 15–20 minutes to allow the rub to adhere.
  2. Preheat your pellet grill (or your BBQ set up for indirect cooking) to 135°C. Arrange the pork belly cubes directly on the grill grates, leaving some space between them for the smoke to circulate.
  3. Smoke for approximately 2 hours, checking the colour and bark formation. Once the pork belly has developed a deep colour and a well-set bark, it's ready for the next stage. If the surface starts to dry out during cooking, give the cubes a light spritz of apple juice.
  4. Meanwhile, drain the tinned peaches, reserving their syrup, and cut them into wedges.
  5. Transfer the pork belly bites to an aluminium tray. Add the peach wedges, a generous coating of Angus & Oink Son of a Peach BBQ Sauce, butter, 2 tablespoons of honey and half a glass of the reserved peach syrup. Gently mix everything together to coat the pork belly without damaging the bark.
  6. Cover the tray tightly with foil and return it to the grill at 135°C for another 30–40 minutes, or until the pork belly is tender but still holds its shape.
  7. Remove the foil, gently turn the pork belly bites in the sauce and continue cooking uncovered for another 15–25 minutes, allowing the glaze to reduce and become thick, glossy and sticky.
  8. Slice the jalapeños into thin rounds and prepare the fresh coriander leaves.
  9. Pile the glazed pork belly bites onto a serving platter, arrange the peach wedges around them and finish with fresh jalapeños and coriander.
  10. Pick your favourite bite and try to stop at just one. Good luck with that.