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Hot Honey Pork Belly
Smoked Hot Honey Pork Belly is the ultimate combo of rich smoke, sweet heat, and sticky glaze. I start with thick-cut slabs of pork belly, smoke them low and slow at 275°F, then finish with a buttery hot honey-vinegar BBQ glaze that caramelizes perfectly.
The result? Tender, glossy bites that melt in your mouth. Great for appetizers, tailgates, or any time you want bold BBQ flavor straight from the pit.
WHAT MALCOM USED IN THIS RECIPE:
- Disposable BBQ Boards
- Killer Hogs Hot Rub
- Killer Hogs Vinegar Sauce
- Killer Hogs The BBQ Rub
- BBQ Gloves
Hot Honey Pork Belly
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- Author: Malcom Reed
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Smoked pork belly finished with a buttery hot-honey glaze – sweet heat, rich smoke, snack-worthy flavor.
Ingredients
- 1 whole pork belly (4–5 lbs total), split into two smaller slabs
- Killer Hogs Hot BBQ Rub, for coating the pork belly
- 1 stick (½ cup) unsalted butter
- ¼ cup hot honey
- ½ cup Killer Hogs Vinegar Sauce
Instructions
Pit Temp: 275°F indirect
Final Internal Temp: 202°F
- Prep the Pork Belly
Trim any thin edges or loose fat so both slabs cook evenly. Split the pork belly in half for easier handling and appetizer-sized portions. - Season
Apply a generous coat of Killer Hogs Hot BBQ Rub to all sides — top, bottom, and edges. Pat the rub in gently so it sticks. - Fire Up the Grill
Set your pit to cook at 275°F. – For charcoal, build a two-zone fire (coals on one side, cool zone on the other). – For pellet grills, hold a steady 275°F. Cook the pork belly on the indirect side of the pit. - Smoke
Place both slabs on the cool side of the grill. Let them cook about 1½ hours until the surface turns a deep mahogany color. - Check Internal Temperature
Continue cooking until the pork belly reaches 202°F internal. At that point, the fat will be fully rendered and the meat tender and jiggly. - Make the Hot Honey Glaze
In a small saucepan or foil pan, combine: – 1 stick butter – ¼ cup hot honey – ½ cup Killer Hogs Vinegar Sauce Warm until smooth - Glaze and Finish
Place each slab in a small foil “boat” to catch drips. Brush on a heavy coat of the hot honey glaze every 20–30 minutes until it caramelizes into a sticky layer. (Optional: a light dusting of rub over the glaze at the very end can deepen the bark, but it’s not required.) - Rest and Slice
Let the pork belly rest 10–15 minutes before slicing so it holds together. Cut into thick slices or bite-size cubes and serve right off the board.
That’s it — pork belly turned into a show-stopper: slow smoked until the fat’s silky, then glazed with sticky hot honey and butter for sweet-heat perfection. Slice it, serve it, and watch it disappear.
Malcom Reed
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The post Hot Honey Pork Belly appeared first on HowToBBBQRight.
A Puerto Rican flag and a Philippines flag flank the ordering window of the Yammy’s Filipino Letchon truck, in Round Rock, just north of Austin. Meriam Soto, the matriarch of the family business, hails from the Philippines, and her husband, Santos Soto, is Puerto Rican. Both cultures have distinct cuisines, but they share a love for lechon. At its most basic, lechon is a small pig cooked whole on a rotating spit until the skin is crisp and the meat is tender. Yammy’s serves a simplified version of just pork belly at the truck. It’s exceptional—but the business owes its genesis to a particularly bad lechon.A decade ago, Meriam wanted a whole roasted pig for the holidays, as is traditional for Filipino families. “I ordered…
