Pork Belly Cubes
This pork belly cubes recipe, also known as pancetta, will be a hit at your next barbecue, as it is sprinkled with a delicious mixture of brown sugar, paprika, tajin, garlic powder, black pepper, and coarse salt, and served with delicious BBQ sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 2 1/2 kilos pork belly, or pork belly
- 1/4 cups yellow mustard
- 6 tablespoons brown sugar, for the rub
- 1 tablespoon paprika, for the rub
- 1 tablespoon chile powder, tajin for the rub
- 1/2 tablespoons garlic powder, for the rub
- 1/2 tablespoons black pepper, for the rub
- 1 tablespoon grain salt, for the rub
- 2 tablespoons agave syrup, for the sauce
- 3 tablespoons unsalted butter, for the sauce
- BBQ sauce
Preparation
15 mins
3h
Low
- Prepare your grill for low indirect heat (250° - 350 °F or 121° - 175 °C). Soak the Weber® Cherry Wood Chips in water for 30 minutes before grilling.
- Mix the rub ingredients in a bowl and set aside. Cut the pork belly into 1” thick strips and brush with mustard, sprinkle the rub completely covering the strips and refrigerate for 1 hour.
- Remove the pork belly from the refrigerator, add the chips directly to the coals or in your Weber Original Smoker Box and transfer the strips to your grill over indirect heat, smoke for 3 hours or until the internal temperature reaches 180 °F.
- Remove the pork belly from the grill, cut into 1 cubes and transfer them to a Weber® Drip Tray. Add the butter, honey, and BBQ sauce to taste, cover with aluminum foil, and return the tray to the grill over indirect heat until the internal temperature of the cubes is 195 °F to 200 °F, about one hour.
- Remove the pork belly cubes from the tray and serve hot. Accompany with BBQ sauce to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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