My BFF’s at Prairie Fresh invited me to cook at their little party at the American Royal. By little, I mean they had a huge garage at the Kansas City Speedway, and around 1200 folks! I chose to do Asian Glazed Pork Belly Bites, and I thought they turned out awesome. For the event, I cooked around 160 lbs of pork belly, so I made a big recipe batch. I did run a test cook with a more manageable amount, and I’m happy to present that recipe to you here.
Preparing the Pork Belly
This recipe is really a two-part cook. I used half of a skinless pork belly, about 4.5 pounds. For seasoning, I used Yuzu juice and Togarashi, or Japanese six spice. Togarashi is a great seasoning blend to keep on hand. It is generally used as a table condiment in Japanese households, much like we have salt and pepper. It will really perk up any Asian-inspired dish. It does have a bit of a kick I seasoned the pork belly pretty heavily because the bellies will render as they cook. I cooked at 275 degrees for the entire cook. Get the belly on the smoker with a good amount of wood as you really want a prominent smoke flavor. Apple or pecan wood are my favorites for pork belly. Cook for three to four hours, or until it’s reading around 160 degrees. I used a MEATER to keep track of the cook. Cut into bite-size pieces, then place back in an aluminum pan, add some soy sauce and chicken stock, and cover with foil. Continue to cook for 2 hours, or until the bits are succulent pieces of pork perfection. Trust me, you’ll know. Then, simply coat with the glaze and serve. Easy Peasy!
As always, y’all get to cooking!Print