Smoked Pork Belly Skewers

4 Servings
2 hr

Last year, towards the end of the fall season, we purchased a smoker and only had a chance to use it once before winter hit and it got too cold. Since Spring came early this year and we were gifted with gorgeously hot weather, I’ve been using every opportunity to try out the smoker and all sorts of recipes.


These pork belly skewers are really good and the fat keeps them very juicy and moist. If you’re not a fan of pork belly, you can also use sliced pork shoulder. It should remain very moist with this cut of meat as well. The cooking time may vary a little since pork shoulder has more connective tissue that needs to break down.

Smoked Pork Belly Skewers
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 90 Minutes Total time: 2 hr
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Ingredients
Pork belly
  • 2 lbs pork belly, skin off and sliced thin
  • 1/2 onion, grated
  • 3 garlic cloves, grated
  • 1 tsp cumin
  • 2 tsps smoked paprika
  • 1 tsp Korean chili powder
  • 1 tbsp packed brown sugar
  • 1 tsp salt
  • black pepper
  • 6 large Woden skewers, soaked in water for at least a hour
Sauce
  • 1 cup low sugar bbq sauce
  • 3 tbsps honey
  • 1 tbsp mirin
  • 1 tsp Korean chili powder
Instructions

In a large bowl, mix together the sliced pork belly, grated onion, garlic, cumin, smoked paprika, brown sugar, Korean chili powder, salt and pepper. Marinate in the fridge for a few hours to overnight.
Thread the pork belly slices onto the skewers, making sure to pack the slices in tightly.
Mix the sauce ingredients together and set aside.
Heat your smoker to 275. Add in the skewers and smoke for 1 hour, flipping halfway.
Increase heat to 375, brush on the sauce. Cover and smoke for 15 minutes. Flip. Brush the remaining sauce on the other side and smoke for another 15 minutes.
Remove and serve!
Tips
  • If you don’t have Korean chili powder, I would replace it with cayenne pepper.
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