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

1. Pre-heat barbecue or smoker to 135°C/275°F.
2. Combine onion powder, garlic powder, smoked paprika, salt and pepper in a bowl and mix well.
3. 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.
4. Place ribs into the smoker for approx. 75 mins or until internal temp. reaches 65°C/145°F.
5. 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.
6. 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.
7. Remove lollipops from smoker, unwrap and brush generously with remaining sauce.  Return to smoker uncovered for approx. 10 mins or until sticky.
8. Remove from smoker, rest for 10 mins.
9. Serve and enjoy!

https://sunporkfreshfoods.com.au/recipes/low-and-slow-pork-belly-lollipops/