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Hot Honey Pork Belly (Hot. Sticky. Sweet.)

Byamazingfoodstv


Hot Honey Pork Belly – Sticky, Sweet, and Just the Right Heat

In this video, I’m cooking a pork belly that is smoky, tender, and coated in a hot honey glaze that will have you licking your fingers.

WHAT MALCOM USED IN THIS RECIPE:
– Disposable BBQ Boards
– 5″ Flexible Curved Boning Knife
– Willingham’s W’ham Seasoning –
– Killer Hogs AP Seasoning
– Killer Hogs Steak Seasoning
– Thermoworks DOT
– BBQ Gloves

I split a 4–5 lb pork belly into smaller slabs so it cooks more evenly and makes perfect appetizer portions. Each piece gets a good coat of rub, top and bottom, then goes on the pit running steady at 275°F with indirect heat. No fancy setup — just hold your temp and let the smoke do its thing.

Once that pork belly hits around 202°F internal, the fat’s rendered and the meat’s soft enough to jiggle. That’s when it’s time for the glaze — a simple mix of 1 stick of butter, ¼ cup hot honey, and ½ cup vinegar sauce. I brush it on every 20–30 minutes until it builds up a shiny, sticky layer of sweet heat.

After a short rest, slice it thick and serve it right off the board. It’s rich, sweet, spicy, and about as good as pork belly gets.

Ingredients used:
– 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

Pit Temp: 275°F indirect
Internal Temp: 202°F

#HotHoneyPorkBelly #SmokedPorkBelly #BBQAppetizers #HotHoneyGlaze #howtobbqright

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49 Comments

  21. Great video! I have two questions
    1. What on earth is that lightsaber grill lighter you used?
    2. In the past when I go to my local butcher and ask for a side of pork belly, it comes with the nipples on it. I didn't see any nipples on yours though, what do I with the nipples?

  40. I had a nephew in Texas who hired his BBQ pal to cater his pre-wedding rehearsal dinner, and they must have had 10 times as much of something prepared like this as appetizers. I kept going back for 2nds, 3rds.. 11ths… leaving it for others, but if they weren't going back, I sure was. Must have had about as much as that whole right side…. and I could have kept going, except I ate about as much of the Brisket too. Aw, man, my mouth still waters just thinking about it.

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