# Perry's-Style Pork Belly Bites

> Deliciously glazed smoked pork belly bites

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/perrys-style-pork-belly-bites/

- Cuisine: American
- Course: Appetizer
- Time: prep 4 hr 30 min, cook 4 hr, total 8 hr 30 min
- Serves: 8

## Ingredients

### For the Pork Belly

- 3 lbs pork belly (skin removed, cut into 2-inch cubes)
- 2 tbsp vegetable oil

### Perry's-Style Spice Rub

- 1/4 cup dark brown sugar (packed)
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper (freshly ground)
- 1 tsp ancho chile powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne pepper

### For the Perry's-Style Sweet Glaze

- 1/2 cup brown sugar
- 1/4 cup honey
- 3 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp liquid smoke
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Pinch of salt

### For Serving

- House-made applesauce (optional)
- Toasted brioche points (optional)

## Instructions

1. Prepare the Spice Rub: In a bowl, combine brown sugar, smoked paprika, salt, pepper, ancho chile powder, onion powder, garlic powder, cumin, mustard powder, and cayenne. Mix thoroughly, breaking up any brown sugar clumps.
2. Season the Pork Belly: Pat pork belly cubes completely dry with paper towels. Lightly coat with vegetable oil, then generously apply the spice rub to all sides, pressing gently to adhere. Place on a wire rack set over a baking sheet.
3. Cure the Meat: Refrigerate uncovered for 4 hours or overnight, allowing the rub to penetrate and develop that essential flavor base.
4. Prepare for Smoking: Remove pork belly from refrigerator 30 minutes before cooking to come to room temperature. If using a smoker, set up with pecan wood chips and preheat to 275°F. For oven method, preheat to 275°F.
5. Initial Smoke/Roast: Place pork belly cubes on the smoker grates or on a wire rack over a foil-lined baking sheet if using oven. Cook for 3.5-4 hours until internal temperature reaches 185°F and exterior has developed a good bark.
6. Make Sweet Glaze: While pork cooks, combine brown sugar, honey, apple cider vinegar, soy sauce, Dijon mustard, liquid smoke, garlic powder, black pepper, and salt in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring frequently, until thickened and glossy. Keep warm.
7. First Glaze Application: Brush pork belly cubes generously with the sweet glaze. Continue cooking for 20 minutes, allowing the glaze to caramelize and develop that signature glossy coating.
8. Multiple Glaze Layers: Apply glaze two more times, cooking for 15 minutes between each application. Each layer should caramelize and build up that candy-like coating Perry's is famous for.
9. Final Caramelization: Increase heat to 400°F for the final 10-15 minutes, watching carefully to achieve maximum caramelization without burning. The exterior should be deeply glossy and candy-like.
10. Rest and Serve: Remove from heat and let rest for 5 minutes to allow glaze to set slightly. Arrange on heated plates, ensuring each piece glistens with the caramelized glaze. Serve immediately.

## Notes

#### RECIPE TIPS

- Don't skip the curing time – it's essential for proper flavor development

- Use a meat thermometer for best results – texture matters more than time

- Pecan wood gives the most authentic flavor, but apple or cherry work too

- Apply glaze in multiple thin layers for best caramelization

- Keep glaze warm during application for easier brushing

- Watch carefully during final glazing to prevent burning

#### SERVING SUGGESTIONS

Serve with:

- House-made applesauce for sweet contrast

- Toasted brioche or artisan bread points

- Simple green salad to balance richness

- Premium whiskey or bourbon cocktails

- Crisp white wine or beer

- Pickled vegetables for acidity

#### VARIATIONS

- Add maple syrup to the glaze for extra sweetness

- Include bourbon in the glaze for depth

- Try different wood chips like apple or hickory

- Make spicier with additional cayenne in the rub

- Add orange zest to the glaze for citrus notes

- Finish with toasted sesame seeds for crunch

#### STORAGE

- Store leftover cooked bites in refrigerator for up to 3 days

- Reheat gently in 350°F oven for 8-10 minutes to restore glaze

- Spice rub can be made ahead and stored for up to 1 month

- Sweet glaze can be made ahead and stored for up to 1 week

- Best served fresh when glaze is at its glossiest

- Not recommended for freezing due to glaze texture changes

## Nutrition per serving

- Calories: 1037
- Carbohydrates: 31 g
- Protein: 17 g
- Fat: 94 g
- Saturated fat: 34 g
- Fiber: 1 g
- Sugar: 29 g
- Sodium: 1001 mg