Candied Pork Belly is one of the ultimate BBQ appetizers. These sticky, caramelized pork belly bites are made right in the oven, so you can enjoy all that sweet, smoky flavor without needing a smoker. They are perfect for parties, game day, or BBQ platters. Some people call them "pork candy" instead, but everyone agrees that these cubes of pork belly are the ultimate crowd-pleaser.
Be sure to try this Smoked Pork Belly and these Pork Belly Burnt Ends for two other must-make pork recipes.
This Candied Pork Belly Recipe makes tender pork belly bites coated in a sweet and smoky glaze. They remind me a lot of burnt ends, but this version is easier to make indoors and still delivers that rich, tender texture.
I've made them enough times to tell you that you can't top the flavor and glossy glaze of this pork recipe. The smoky-sweet glaze gives this pork candy an unforgettable flavor.
Before You Get Started
- Try to cut the pork belly cubes as evenly as possible so they cook at the same rate.
- Pork belly releases a lot of fat while cooking, so use a pan with sides to prevent spills.
- Lining the pan with foil makes cleanup much easier.
- If your pork belly still has the skin attached, remove it before cubing.
- Let the pork belly rest for a few minutes before serving so the glaze thickens slightly.
Ingredients
- Pork belly - You can buy this at grocery stores and then cut it into 1-inch cubes at home.
- Seasonings - I season with a combination of brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and salt. Smoked paprika is where the smoke flavor comes from, so don't skip it.
- Brown sugar - This is needed for the glaze to add caramelization and sweetness.
- Soy sauce - I use reduced-sodium soy sauce.
See recipe card for quantities.
How to Make Candied Pork Belly
Preheat the oven to 350 degrees.
Step One: Mix some of the brown sugar, garlic, onion powder, smoked paprika, pepper, and salt into a large bowl.
Step Two: Cut the pork belly into one-inch cubes. Add the cubes to the bowl and seasonings and toss to coat.
Step Three: Bake for 45 minutes. Then place the cubes in a roasting pan, add some soy sauce, cover with foil, and bake for another 45 minutes.
Step Four: Let the pork belly cook while you make the glaze.
Step Five: Mix all the glaze ingredients in a microwave-safe measuring cup and microwave for 20 seconds.
Step Six: Remove the foil from the top of the pork belly.
Step Seven: Drizzle the glaze over the pork, and stir to coat. I like to reserve a couple tablespoons of glaze to add at the very end.
Step Eight: Bake uncovered for 10–20 minutes, stirring once halfway through, until the glaze is bubbling and sticky. Watch carefully during the last few minutes, as the sugar can go from caramelized to burnt quickly.
Top tip
A local butcher or local grocery store will actually cut up the pork belly for you at no additional cost. This is an easy way to cut down on prep time on the cut of meat and to make sure that the cubes are uniform in size.
Substitutions
- Spice rub - You can change up the base layer of spices that you use as well for this pork. Any seasoning will work; just make sure that you add a thick coating for flavor. You can also use your favorite BBQ rub as a seasoning.
Variations
- BBQ sauce - If you don't want to make your own glaze, you can coat these pork belly cubes with your favorite brand of BBQ sauce. Have fun here, as you can easily give them tropical sweetness or a spicy flavor, depending on your choice.
- Pork belly steak - For this cut, try our Pork Belly Steak recipe.
- Liquid smoke - If you want to give them a boost of smoky flavor, adding a few drops of liquid smoke is a good option.
- Apple cider vinegar - Using soy sauce makes these sweet and salty. You can swap in apple cider vinegar for a sweeter and tangier option.
See this Sriracha BBQ Sauce as a delicious sweet heat option.
Equipment
To make these cubed pork bites, you just need to have a large mixing bowl, a microwave-safe measuring cup, a baking sheet or sheet pan, and some aluminum foil.
Storage
Once the pork is cooked and cooled to room temperature, store any leftovers in an airtight container in the fridge. You can reheat in the oven, microwave, or even the air fryer for a couple of minutes.
These cooked pork belly bites can also be frozen for later enjoyment.
Common Questions
You can. Pork belly slices are delicious as well. You'll just need to slice the pork belly instead of cubing it. You can then season it and top it with your favorite barbecue sauce, or add whatever flavors you want. The cooking time will vary slightly, so it's important to check the internal temperature before removing from the oven. For pork to be safe to eat, it should have an internal temperature of 145 degrees.
It's fun to eat the cut pork belly off a stick. You'll follow the simple steps of the recipe, except you'll want to have them on a wooden skewer as they cook. That way, they'll keep their caramelized perfection, and everyone can grab a bite of pork without getting any plates or hands dirty.
Related
Looking for other recipes like this? Try these:
Recipe
Candied Pork Belly
Ingredients
- 1 lb pork belly
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- ½ teaspoon salt
Glaze
- ⅓ cup brown sugar
- 2 tablespoon soy sauce or apple cider vinegar reduced sodium, divided
Instructions
- Preheat oven to 350.
- In a large bowl, combine 1 teaspoon of brown sugar, garlic powder, onion powder, smoked paprika, pepper, and salt.
- Cut pork belly into 1-inch cubes. Then add them to the bowl of dry ingredients and toss until all cubes are thoroughly coated.
- Place the seasoned pork belly cubes onto a wire baking rack. Place the entire rack into your preheated oven.
- Bake the pork belly at 350°F for 45 minutes. Then place the pork belly cubes into an aluminum tray or roasting pan. Add one tablespoon of soy sauce. Cover with foil. Bake an additional 45 minutes.
- Meanwhile, make the glaze. Combine the glaze ingredients in a large glass measuring cup and microwave for 20 seconds or until smooth.
- Remove the foil from the pork belly tray. Reserve 2 tablespoons of the glaze. Pour the remaining glaze over the pork belly and stir it around to ensure they are evenly coated.
- Bake uncovered for 10–20 minutes, stirring once halfway through, until the glaze is bubbling and sticky. Watch carefully during the last few minutes, as the sugar can go from caramelized to burnt quickly. Remove from the oven and brush on the reserved two tablespoons of glaze.
Notes
Nutrition
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Colleen says
We followed the recipe but unfortunately the pork belly burned. I even took it out after only 20 minutes instead of 30 for the last phase of cooking and the sugar glaze was burnt. I checked my oven and it was at 325 F (its convection). I think if I try this recipe again I will reduce the oven temp to 300 F for the entire recipe.
Taryn Scarfone says
Hi Colleen, I'm sorry to hear the glaze burned. Every oven cooks a little differently, and convection ovens can caramelize sugar much faster than conventional ovens. I think reducing the temperature to 300-325°F and checking the pork belly after about 10-15 minutes during the final glazing step is a great idea. I'll add a note to the recipe so other readers using convection ovens can keep an eye on it, too.
Adams mom says
I made this a few weeks ago I didn’t have any regular soy sauce, I usually don’t, I prefer my dark mushroom soy, so I did modify a touch. When I tasted the glaze with the soy I do have on hand I knew it wasn’t right. I added some kinder bbq to it, no joke, my oldest kid that does not like fat at all or bbq sauce for that matter LOVED IT! I have to say thank you, the spices were PERFECT everything was amazing!!!! Thank you for reigniting my…. Creativity I guess lol. My family and I are so appreciative of y’all, thank you again!