Asian Glazed Pork Belly Bites

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!

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Asian Glazed Pork Belly Bites


Pork belly is incredibly flavorful and juicy.  This Asian Glazed Pork Belly recipe gives that deliciousness some amazing zippy Asian flavors as well.



For 4 lb piece of skinless pork belly

2 TBS Yuzu Juice

3 TBS Togarashi

1/2 cup soy sauce

1 cup chicken stock

For the Glaze

1/2 cup low sodium soy sauce

1 TBS rice vinegar

1/4 cup Hoisin sauce

1 tsp togarashi

1 TBS yuzu juice

1 TBS fish sauce

2 TBS brown sugar

1 TBS sesame oil

4 TBS water, divided

1 TBS corn starch


Season pork belly with yuzu and togarashi.  Place on the smoker at 275 degrees and cook until it reaches 160 degrees, about 3 to 4 hours.  Remove and slice into bite-sized pieces.

Place pieces in an aluminum pan with 1/2 cup soy and 1 cup chicken stock.  Cover tightly with foil and place back on the cooker.  Cook for 2 more hours, or until pork belly is very tender.

Place all glaze ingredients except 1 TBS water and 1 TBS corn starch into a saucepan and bring to a boil.  Reduce to a simmer for 10 minutes.  Mix corn starch and water and pour into the sauce.  Bring back to a boil, then after the sauce has thickened remove from heat.

After the pork belly is finished cooking, remove pieces from the pan and toss with glaze.  Serve.