How to Cook Pork Belly in an SNS Kamado Smoker

Smoked pork belly bites stacked on a white dish, served on a wooden table. The pork is dark, caramelized, and glistening with a sticky barbecue glaze.

Pork belly bites are the ultimate crowd-pleaser rich, smoky, tender, and packed with flavour. In this guide, we'll show you exactly how to cook pork belly in an SNS Kamado Smoker, turning a humble cut into irresistible bite-sized morsels. Whether you're a seasoned pitmaster or new to kamado-style cooking, this recipe delivers incredible results with simple steps and big flavour.

We used a 3.5 kg piece of pork belly on the SNS Kamado, first trimming off the rind and bones (which you can save for future cooks). The pork is then cut into 4 cm cubes. This may seem large, but they shrink down significantly during the cook, leaving juicy, smoky bites.

Raw pork belly cubes arranged on a wooden cutting board, with a person wearing black gloves placing one piece. The pork belly shows distinct layers of meat and fat, ready for seasoning or cooking.

 

A light coating of yellow mustard helps our rubs stick. We’ve used Flaming Coals’ Porkinator and Lane’s Kinda Sweet before the pork hits the Kamado Smoker for that classic low and slow magic.

 

Seasoned pork belly cubes resting on a wooden board, coated in dry rub. A bottle of American mustard and a jar of Flaming Coals Porkinator rub are placed beside the pork, showing the ingredients used for flavouring.

Kamado Smoker Setup and Cooking Process

With the SNS Kamado set up for indirect heat and dialled into around 250°F (aim for a range between 250–300°F), we remove the baffle plate to add a couple of chunks of cherry wood for that sweet smoky flavour. Once the grill is reassembled, the pork goes on and smokes undisturbed for 90 minutes, soaking up all that aromatic goodness.

Seasoned pork belly bites cooking on a wire rack inside an SNS Kamado grill. The pork is developing a smoky bark with a rich, caramelized crust during the low-and-slow smoking process. Ask ChatGPT

After the first phase, we remove the pork and even out any smaller pieces to ensure a consistent cook. Next, we wrap the bites and return them to the Kamado Smoker for another hour and 45 minutes. This second step helps render out fat and tenderise the meat even further.

Smoked pork belly bites placed in a foil tray, each topped with cubes of butter and a sprinkle of brown sugar.

 

For the final glaze, we mix Lane’s Kinda Sweet with spicy, fermented Korean Gochujang paste. The sweet heat combo is brushed liberally over the pork belly bites before they go back on the grill for just a few more minutes. Just enough to caramelise, not burn. The result? Pork belly bites that are sticky, smoky, and packed with sweet and spicy umami.

 

A person uses tongs to glaze smoked pork belly bites in foil trays. The pork is coated in a rich, sticky barbecue sauce, ready for the final caramelisation stage on the BBQ. Ask ChatGPT

Final Thoughts

This method shows exactly how to cook pork belly in an SNS Kamado Smoker for perfect results every time. The SNS Kamado holds temperature effortlessly, making it an ideal kamado smoker for these long cooks. Whether you’re cooking for mates or prepping BBQ snacks for a weekend feast, pork belly bites are a surefire winner.

Want that balance of smoke, sweetness, and spice? Give this recipe a go and don't forget to subscribe to our YouTube channel for more Kamado Smoker recipes. The full pork belly bites recipe is linked in the description.

 

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Author Name

by: Caleb Barker