Pork Belly Hot Dogs

5 from 2 votes

Pork belly hot dogs combine the rich tenderness of pork belly with the crispy, smoked saltiness of bacon wrapped in a bun.

Prep Time8

Cook Time3 10

Total Time11 10

Course: Main Course

Cuisine: American

Servings:

Author: Christie Vanover

Ingredients

5 lbs. pork belly skin removed
3/4 cup Christie Vanover's Pork Rub
1 tsp pink curing salt
8 Hot dog buns
Ketchup
Mustard

Red pepper relish

3 tbsp olive oil
1/4 cup apple cider vinegar
3 tbsp sugar
salt and pepper to taste
1 red bell pepper chopped
1 jalapeno chopped
1 shallot chopped
2 cloves garlic minced

Instructions

Slice the pork belly into 1-inch by 8-inch strips. They should be about an inch longer than your buns.
In a small bowl, combine the spices. Rub all over the pork belly strips. Place on the Barrel House Cooker grill grate over a large platter or pan. Place in the refrigerator uncovered for 8-12 hours.
Heat your smoker to 250-275F degrees. Smoke for 2 1/2 to 3 hours or until the temperature of the meat reaches about 200F degrees.
Heat the cooker up to about 400F degrees. Continue cooking the pork belly for 10 more minutes to get it nice and crispy.
Serve on a hot dog bun with ketchup, mustard and red pepper relish.

Red Pepper Relish

Whisk together the olive oil, vinegar, sugar, salt and pepper. Stir in the peppers, shallot and garlic.

Notes

If you want to make these in advance and bring them to a tailgate party, smoke them until they reach 200 degrees. Let them cool and refrigerate them. When it's time to party, heat the grill to high and crisp up the pork belly hot dogs for about 10 minutes over direct heat.

The recipe for the cure has been modified to make it easier. The original cure recipe was:

3 tbsp salt
3 tbsp black pepper
3 tbsp marjoram
3 tbsp sugar
2 tbsp garlic powder
1 tsp pink curing salt

Nutrition