These EMBER pork belly lollipops are proper filthy in the best possible way. You’ve got smoky strips of pork belly, braised until tender, skewered up, dunked in a glossy glaze, then tacked back over the heat until dark, sticky and packed with BBQ attitude. Just when things start getting a bit rich, in comes that bright orange pepper drizzle to wake the whole lot up and slap some balance back into the party. Then you finish with crackling crumb for crunch and spring onion for a bit of fresh bite. It’s a bit cheffy, but still backyard friendly, and the end result looks like you know exactly what you’re doing, even if you’re just winging it with a beer in hand.
EMBER Pork Belly Lollipops with Bright Orange Pepper Drizzle & Crackling Crumb
Ingredients
For the Pork:
For the Braise:
For the Glaze:
For the Bright Orange Pepper Drizzle:
For the Crackling Crumb:
To Finish:
Instructions
-
Step 1: Make the Crackling Crumb
Pat the pork rind dry really well, because any moisture will slow down the puffing and leave you with sadness instead of crunch. Lightly oil it, season with salt, then cook at 190-200°C until puffed and crisp. Let it cool fully, then crush it by hand or pulse it briefly into a coarse crumb. Mix through the smoked paprika, brown sugar and a small pinch of salt. Set aside for later.
-
Step 2: Prep the Pork Belly
Slice the pork belly into long strips around 2.5-3cm wide. Try to keep them fairly even so they cook at the same pace. Coat the strips all over with EMBER rub, making sure you get every side covered. Leave them to sit for 20-30 minutes while the grill comes up to temperature. This gives the rub time to tack up and helps build better colour in the smoker.
-
Step 3: Smoke the Pork Belly
Set the Ninja FlexFlame to 135-150°C. Lay the pork belly strips directly on the grill and smoke for 60-90 minutes. You’re looking for the rub to set, the outside to darken up nicely, and the fat to start rendering. At this stage you are building flavour and colour, not trying to make the pork fully tender yet.
-
Step 4: Make the Bright Orange Pepper Drizzle
While the pork is smoking, blend the roasted red peppers, orange juice, orange zest, apple cider vinegar, olive oil, salt and chilli flakes until smooth. Give it a taste and tweak it if needed with a bit more vinegar for sharpness or a little honey if the peppers or orange are leaning too bitter. Simmer it gently in a pan for a few minutes until it thickens slightly, then let it cool and transfer it to a squeezy bottle or spooning jug.
-
Step 5: Braise the Pork Belly
Place the smoked pork strips into a foil tray. Add the butter, honey, dark brown sugar and apple juice. Cover the tray tightly with foil and return it to cook at 160°C for 25-35 minutes. The pork should be tender, glossy and flexible, but still firm enough to hold together when skewered. Remove the pork carefully and reserve the braising liquid, because that liquid is gold and forms the backbone of your glaze. -
Step 6: Skewer the Pork
Let the pork cool just enough so you can handle it without juggling hot meat like a lunatic. Thread each strip onto a skewer.
-
Step 7: Make the Glaze
Pour 300ml of the reserved braising liquid into a pan. Add the BBQ sauce, honey, apple juice and apple cider vinegar. Simmer gently until the glaze turns glossy and thick enough to coat the back of a spoon. You want it rich and sticky, not reduced into cement. The braising liquid brings porky sweetness, while the vinegar keeps it from becoming too heavy.
-
Step 8: Dunk and Tack Up
Pour the glaze into a deep glass or Yeti-style cup so you can dunk the skewers properly. Dip each skewered pork belly piece fully into the glaze, lift it slowly and let the excess drip away. Place the glazed skewers back on the Ninja at 190-210°C for 5-10 minutes until the glaze tightens up, turns sticky and gets that proper lacquered BBQ finish.
-
Step 9: Finish and Serve
Plate the pork belly lollipops and run 2-3 clean lines of the bright orange pepper drizzle over the top. Finish with a light scattering of crackling crumb and finely sliced spring onion. You want crunch, freshness and that bright hit right at the end to cut through all the rich pork and sticky glaze.
Equipment
-
Ninja FlexFlame
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
You can smoke the pork belly a little longer if you want deeper colour before braising, but don’t let it dry out.
If you don’t have a Ninja FlexFlame, any smoker or covered BBQ running stable indirect heat will do the job nicely.
Metal skewers are handy here because they make threading the softened pork easier and won’t catch fire.
For an easier party setup, smoke and braise the pork in advance, then skewer, glaze and tack up just before serving.
If the glaze gets too thick, loosen it with a splash of apple juice or warm water.
The orange pepper drizzle can be made ahead and kept chilled, then brought back to room temperature before serving.
For a bit more kick, add extra chilli flakes or a small fresh chilli to the drizzle.
These work brilliantly as a starter, snack platter or part of a bigger BBQ spread if you make smaller skewers.
