CANDIED PORK BELLY BITS

These pork belly bits are sticky, sweet, salty, and perfectly tender! Add cayenne pepper to add a heat factor if you like!

RUB:

•        1.5 Lbs. Pork belly (About 4 thick pieces) 
•        1 Tsp. Liquid smoke
•        1 Tsp. Smoked sea salt
•        3 Tbsp. McCormick BBQ Rub (or your choice)

GLAZE:

•       3 Cloves of finely grated garlic
•        ¼ Cup honey
•        ¼ Cup soy sauce (or Soy Free-Soy Sauce)
•        3 Tbsp. brown sugar
•        1 Tsp. unseasoned rice vinegar
•        1" Piece finely grated fresh ginger
•        1 Tbsp. ground black pepper or cayenne if you like.

Remove the skin. Cut the belly into half-inch strips. Cut those strips in half vertically. Finish by cutting the strips into small cubes. Place in a bowl and season with liquid smoke, smoked sea salt and BBQ rub. Massage the meat until well coated. Place in an air tight plastic bag and let rest for 4 hours or overnight.

While meat is resting prepare the glaze. Combine all ingredients and set aside.

Using a large skillet or wok style pan, brown the belly until you see some crispy edges and darkened color (about 15 min). Once the pork belly is up to temp, drain them off and place into a bowl.

Pour the glaze all over the pork belly and mix well. Pour onto a cookie sheet covered with non-stick aluminum foil. Cover the sheet with a piece of foil. Place in the oven for 30 minutes. Remove the cover and then return to the oven until the glaze sets and liquid has dissolved (about another 30 minutes).