A crowd-pleaser from our American 101 BBQ Masterclasses, these pork belly lollipops are sure to impress!
Author: Firehouse Barbecue
Equipment
GMG Pellet Smoker
Chopping Board
Wooden Skewers
Instant Read Thermometer
Sharp Knife
Ingredients
Pork Belly
Favourite Pork Rub Seasoning
Favourite BBQ Sauce
Soft brown sugar (optional, for wrapping)
Unsalted butter (optional, for wrapping)
Agave syrup (optional, for wrapping)
Time Required
4 hours
Method
Preheat the GMG Pellet Smoker to 150°C/300°F.
Remove the skin from the pork belly, leaving as much fat on the meat as possible.
Slice the pork belly into strips about 2-3cm thick.
Twirl each strip into a circle and secure with a wooden skewer through the middle.
Coat the pork belly lollipops generously with your favourite Pork Rub Seasoning.
Smoke the lollipops until they reach an internal temperature of 90°C/185°F (approximately 3-4 hours). This ensures the collagen and fat break down, resulting in tender, juicy meat.
For an extra punch of flavour (optional), when the lollipops reach 70°C/160°F internal temperature, wrap them in soft brown sugar, unsalted butter, and agave syrup.
Once the pork belly reaches 90°C/185°F internal temperature, glaze with your favourite BBQ sauce.
Top Tip
Undercooking the pork belly will result in a fatty and chewy texture. Ensure it reaches 90°C/185°F internally for the best results.
Serve with fresh, hot chips and your favourite dipping sauce!
