Delicious Pork Belly Lollipops Recipe

If you ask me, pork belly lollipops are a total game-changer.

These bite-sized treats take the richness of pork belly and turn it into a fun, handheld appetizer that everyone loves to grab. The meat gets nice and tender on the inside while developing a tasty crust on the outside.

They’re coated in a simple mix of brown sugar and spices, then slow-roasted until they practically melt in your mouth. The wooden stick makes them perfect for parties – no forks or plates needed.

It’s the kind of finger food that disappears fast at gatherings, and trust me, people will ask for the recipe.

What Kind of Pork Belly Should I Use?

For this recipe, you’ll notice Kurobuta pork belly is specified, and there’s a good reason for that. Kurobuta (also known as Berkshire pork) has more marbling and a richer flavor than standard pork belly, but regular pork belly from your local butcher or Asian market will still give you great results. When shopping, look for a piece that has an even ratio of meat to fat layers and feels firm to the touch. Fresh pork belly is usually sold in slabs – try to choose one that’s around 1½ to 2 inches thick for the best results. If you can’t find it at your regular grocery store, try asking the meat counter at an Asian market or your local butcher shop, where they often have better selection.

Options for Substitutions

Let’s talk about what you can swap out in this recipe while still getting great results:

• Pork Belly: While Kurobuta pork belly is amazing, regular pork belly works perfectly fine too. Just make sure it’s fresh and has good meat-to-fat ratio.
• Pineapple Papaya BBQ Sauce: Can’t find this specific sauce? Mix your favorite BBQ sauce with 2 tablespoons of pineapple juice and 1 tablespoon of papaya nectar. Or use any fruity BBQ sauce you enjoy.
• Santa Maria Style Spice Blend: Make your own by mixing garlic powder, black pepper, salt, and paprika. Or use any basic BBQ rub you have on hand.
• Wood Options: Don’t stress about having all these wood varieties! Pick 2-3 from what’s available: hickory, apple, or cherry are the basics that work great. Even just one type will do the job nicely.
• Butter: You can use margarine or even olive oil, though butter gives the best flavor. If using olive oil, use about 1/3 cup instead of 1/2 stick of butter.
• Orange: Lemon works too, or skip it entirely – it’s mainly for adding a bit of citrus brightness at the end.

Watch Out for These Mistakes While Grilling

The biggest challenge when cooking pork belly is managing the temperature – too high and the fat will render too quickly causing flare-ups, too low and you’ll miss out on that perfect crispy exterior. A common mistake is rushing the cooking process – pork belly needs time to render properly, so maintain a steady temperature between 225-250°F and plan for about 2-3 hours of cooking time. When adding wood for smoke, less is more – using too many different woods can create a bitter, overwhelming flavor, so stick to 2-3 complementary woods like hickory and apple for the best results. For the crispiest exterior, avoid constantly opening the grill lid which releases heat and extends cooking time, and make sure to let the meat rest for 10-15 minutes before cutting into lollipop-sized portions.

What to Serve With Pork Belly Lollipops?

These smoky, sweet pork belly lollipops are perfect party food that pairs wonderfully with light, crisp sides to balance out their richness. A simple Asian-style slaw with rice vinegar dressing cuts through the fattiness of the pork while adding a nice crunch to each bite. I love serving these alongside some quick-pickled vegetables or kimchi for an extra punch of flavor. For a complete spread, add some steamed rice or even some Hawaiian-style macaroni salad to soak up all that tasty sauce – your guests will definitely go back for seconds!

Storage Instructions

Keep Fresh: These tasty pork belly lollipops will stay good in an airtight container in the fridge for up to 3 days. I recommend placing them in a single layer to maintain their shape and prevent them from sticking together.

Freeze: If you want to save them for later, these lollipops freeze well for up to 2 months. Just wrap each one individually in plastic wrap, then place them in a freezer bag. This way, you can grab exactly what you need when the craving hits!

Warm Up: To enjoy your leftover pork belly lollipops, heat them in a 300°F oven for about 10-15 minutes until they’re warmed through. You can also brush them with a little extra BBQ sauce before reheating to keep them moist and flavorful. Just avoid using the microwave, as it can make the meat tough.

Preparation Time	15-30 minutes
Cooking Time	130-140 minutes
Total Time	145-170 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-120 g
• Fat: 120-140 g
• Carbohydrates: 20-30 g

Ingredients

For the pork lollipops:

• 1 orange
• Kurobuta pork belly (cut into 1 1/2-inch cubes)
• Santa Maria style spice blend
• pineapple papaya BBQ sauce

For the glaze:

• 1/2 stick unsalted butter (I use Kerrygold)

For smoking (select as desired):

• hickory wood pieces
• apple wood shavings
• hickory wood shavings
• almond cabernet wood pellets
• 100% almond wood pellets
• cherry wood pieces
• plum cabernet wood pellets
• apple wood pieces
• bourbon-infused wood shavings

Step 1: Prepare the Pork Belly

Begin by cutting the pork belly into 2-inch by 4-inch rectangular slices.

Insert a 6-inch bamboo skewer into each piece, going about 90% of the way through to secure the meat.

Use Pineapple Papaya BBQ Sauce by Torchbearer Sauces as a binder to coat all sides of the pork belly pieces.

Then, season generously with Santa Maria Style Seasoning by Snake River Farms for that savory flavor kick.

Step 2: Preheat the Smoker

Set up your smoker and preheat it to 260°F.

Choose your preferred wood flavor; cherry, hickory, or applewood blends work wonderfully with pork.

Prepare it with pellets, chips, chunks, or charcoal depending on your smoker type to get it ready for smoking.

Step 3: Smoke the Pork Belly and Prepare the Glaze

Place the seasoned pork belly skewers on the smoker grate and let them smoke for a total of 2 hours.

While they smoke, in a grill-safe saucepan, combine 1/2 cup Pineapple Papaya BBQ Sauce by Torchbearer Sauces, 1 teaspoon Santa Maria seasoning, the juice of an orange, and 1/2 stick of butter to make the glaze.

Allow this glaze to smoke alongside the pork to absorb some smoky flavor.

Step 4: Baste the Pork Belly Skewers

After the pork skewers have been smoking for the first hour, begin basting them with the prepared glaze every 15-20 minutes.

This will help develop a rich, caramelized exterior on the pork and intensify the flavor.

Step 5: Finish Cooking the Pork Belly

Once you’ve completed the two hours of smoking and glazing, increase the temperature of the grill or smoker to 325°F.

Continue cooking the pork belly skewers for about 5 minutes on each side, or until the internal temperature reaches 200°F.

This will ensure that the pork is melt-in-your-mouth tender and caramelized to perfection.

Step 6: Serve and Enjoy

Carefully remove the pork belly skewers from the grill, allow them to cool slightly, and serve hot.

These skewers are packed with flavor and are perfect for a barbecue gathering or any festive occasion.

Enjoy the smoky, sweet, and savory deliciousness!