Pork Belly Lollipops have been such a TREND on social media platforms everywhere. After all, everything is better on a stick. It is like having the taste of pork belly burnt ends, with its juicy soft inside and a crispy rendered outside. Pork belly on a stick is this year's new way of smoking pork belly and I couldn't be happier about it. Stick around as I show you just how to make pork belly lollipops.
WHAT IS PORK BELLY
Pork belly is the stomach portion of the pig. It is boneless, fatty, and salty. To be fully cooked you need to cook until an internal temperature of 145 degrees but can go up to 190 degrees.
HOW TO MAKE PORK BELLY LOLLIPOPS: Watch the video below and follow along the written instructions!!
WHAT YOU'LL NEED
Pellet Smoker (I used my Pit Boss 150 Table Top)
Pellets (I used, Pit Boss Cherry Blend)
Pork Belly (I bought strips from Costco)
Pork Rub (I used, Sweet Heat from Louisiana Grills)
Skewers (I used metal ones)
For these pork belly lollipops, preheat your pellet grill to 275 degrees. I used Pit Boss Grills Navigator for this cook. Prepare your pork belly by rolling it into a ball. Have a wooden or metal skewer handy. Pierce your skewer through each layer of pork belly to secure it into a lollipop formation.
Next, for these pork belly on a stick, you want to use your favourite pork rub and a mustard binder. First, rub your mustard binder evenly all over. Then coat with your favorite pork rub, I'm using Sweet Heat by Louisiana Grills.
Place your pork belly on a stick directly on your grill grates. Smoke your pork belly lollipops until an internal temperature of 145 degrees or higher. I like to render my pork belly a little longer (165 degrees) but do to your own preferences. Make sure you use heat-resistant gloves to remove your hot skewers. Let your pork belly lollipop rest for 5 minutes before devouring. Enjoy!
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