Smoking meats has been one of my favorite cooking methods for as long as I can remember. The aroma and flavor of smoked meat is simply irresistible, and I love experimenting with different types of wood, seasonings, and cuts of meat. One of my go-to cuts for smoking is pork belly. This rich and fatty meat is perfect for smoking, and it’s so versatile that you can use it in a variety of dishes, from bacon-wrapped shrimp to pork belly burnt ends.
One of my favorite pork belly dishes to make is smoked pork belly lollipops. These fun and creative little bites are perfect for parties, gatherings, or even as a main course. To make them, I start by cutting the meat into thick strips, scoring the fat and meat side, and seasoning them with my favorite spice blend. Then, I roll them up into lollipops, using a skewer or toothpick to hold them in place.
Next, I fire up my smoker and set it to 275 degrees Fahrenheit. I place the pork belly lollipops in the smoker and let them smoke for 2-3 hours, or until they reach an internal temperature of 165 degrees Fahrenheit. This is a critical step in the process, as it ensures that the meat is fully cooked and tender.
Once the pork belly lollipops are done, I add some BBQ sauce to them, cover them with foil, and put them back in the smoker for another 2 hours. This allows the sauce to soak into the meat and give it a sweet and tangy flavor. Finally, I brush more BBQ sauce on the lollipops and smoke them for another 10 minutes until the sauce sets. The result is a delicious, smoky, and succulent dish that’s sure to impress.
Smoked Pork Belly Lollipops
Ingredients
- 2 lbs pork belly cut into 1 inch thick strips
- 1 cup BBQ sauce
- Seasoning Hot for Peacher by Fire and Smoke Society
Instructions
- Preheat your smoker to 275 degrees Fahrenheit. You can use any type of smoker you prefer, such as an electric, gas, or charcoal smoker. Make sure you have enough fuel and wood chips or chunks to maintain the temperature and smoke level throughout the cooking process.
- Take your pork belly and cut it into 1 inch thick strips. The pork belly should have a good balance of meat and fat for the best flavor and texture. You can ask your butcher to prepare the pork belly for you or do it yourself at home.
- To make the pork belly strips easier to roll, score the fat and meat side of each strip about 1/4 inch deep with a sharp knife. This will also help the seasoning and smoke to penetrate the meat.
- Now it's time to season the pork belly strips with your favorite seasoning blend. For this recipe, we recommend using Hot for Peacher by Fire and Smoke Society, which is a sweet and spicy rub with notes of peach and cayenne pepper. Rub the seasoning all over the pork belly strips, making sure to coat both sides evenly. You can adjust the amount of seasoning according to your taste preferences.
- Once the pork belly strips are seasoned, it's time to roll them into lollipops. Start at one end of the strip and roll it tightly towards the other end. Use a skewer or toothpick to hold the rolled pork belly in place. Repeat this process for all the strips until you have a batch of pork belly lollipops.
- Place the pork belly lollipops in the smoker and let them smoke for about 2-3 hours, or until they reach an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature of the thickest part of the pork belly. Be careful not to overcook the pork belly or it will become dry and tough.
- Once the pork belly lollipops are fully cooked, remove them from the smoker and transfer them to a foil pan. Pour 1/2 cup of BBQ sauce over the pork belly lollipops and cover the pan tightly with foil. This will help the pork belly to absorb the BBQ sauce and become more flavorful and tender.
- Place the foil-covered pan back in the smoker and let it cook for another 2 hours. This will give the pork belly lollipops enough time to absorb the BBQ sauce and become tender and juicy.
- After 2 hours, remove the foil from the pan and brush more BBQ sauce on the pork belly lollipops. You can use a silicone brush or a basting brush to apply the sauce evenly. Make sure to cover both sides of the lollipops.
- Return the pork belly lollipops to the smoker for another 10 minutes, or until the sauce sets and becomes sticky and caramelized. This will add a nice glaze and flavor to the pork belly lollipops.
- Once the pork belly lollipops are done, remove them from the smoker and let them rest for a few minutes. Remove the skewers or toothpicks from the lollipops and serve them hot with extra BBQ sauce on the side. You can garnish the lollipops with chopped parsley, green onions, or any other herbs you like. Enjoy your delicious Smoked Pork Belly Lollipops!
In my opinion, there’s nothing quite like the taste and aroma of smoked meat. Whether you’re smoking brisket, ribs, or pork belly lollipops, the process of slow-cooking meat over wood creates a flavor that’s unmatched by any other cooking method.
If you’ve never tried making smoked lollipops before, I highly recommend giving it a try. They’re easy to make, and the combination of sweet and savory flavors is sure to please even the pickiest of eaters. Plus, they’re a great conversation starter and can make any party or gathering more fun.
In conclusion, smoking is a timeless cooking technique that’s perfect for anyone who loves great-tasting food. So if you’re looking to try something new or just want to take your cooking skills to the next level, I encourage you to experiment with smoking meats. And if you’re feeling adventurous, give smoked pork belly lollipops a try – you won’t be disappointed!
