Low & Slow Pork Belly Lollipops
They say everything tastes better on a stick and that is definitely true for these Low & Slow Pork Belly Lollipops.
3 hrs 15 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 2.5kg SunPork Fresh Foods Pork Belly, rind off
- 3 Tbsp. onion powder
- 3 Tbsp. garlic powder
- 3 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 Tbsp. ground black pepper
- 1 cup tomato sauce
- 1 Tbsp. apple cider vinegar
- 1 cup brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 150g butter
How to make it
- Pre-heat barbecue or smoker to 135°C/275°F.
- Combine onion powder, garlic powder, smoked paprika, salt and pepper in a bowl and mix well.
- Slice pork belly into strips approx. 4cm wide, coat with spice rub, roll strip into a flat round circle and secure with a metal skewer. Place in the fridge until the smoker is ready.
- Place ribs into the smoker for approx. 75 mins or until internal temp. reaches 65°C/145°F.
- Prepare barbecue glaze by adding tomato sauce, vinegar, sugar, Worcestershire sauce and mustard to a saucepan, bring to a boil and simmer until thickened. Remove from heat and set aside.
- Remove lollipops from the smoker and place onto a sheet of foil, brush both sides with barbecue glaze and add 1 tsp. butter to each, then wrap tightly and return to smoker for approx. 1 hr.
- Remove lollipops from smoker, unwrap and brush generously with remaining sauce. Return to smoker uncovered for approx. 10 mins or until sticky.
- Remove from smoker, rest for 10 mins.
- Serve and enjoy!
