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Crisp pork belly bites

Smoke-softened pork belly with crisp edges, a savory lacquer and just enough acidity to keep the next bite interesting.

Pork belly on a cutting board during preparation
From the Haus kitchen: pork belly before it becomes the finished bites.
Smoke & fireTime: 3½ hoursYield: 6 servingsHeat: 250°F → 425°F

Make it

  1. Season

    Pat the pork belly dry. Toss with salt, pepper, paprika and garlic powder until every face is seasoned.

  2. Smoke

    Arrange with space between the pieces. Smoke at 250°F for 2 to 2½ hours, until bronze, smoky and beginning to soften.

  3. Lacquer

    Toss in a small pan with barbecue sauce, vinegar and butter. Return uncovered to the smoker for 30 minutes.

  4. Crisp

    Transfer to a 425°F oven or hot grill and finish 8–12 minutes, turning once, until the edges are deeply crisp. Watch closely.

From the Haus

  • Do not drown the pork in sauce. A thin lacquer keeps the edges exposed to heat.
  • Serve with pickles or a sharp slaw to cut the richness.

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