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Candy Corn Pork Belly

It is hard to think of Halloween, without the most Halloween candy around-Candy Corn!
Personally, Candy corn isn’t my favorite treat, but my wife loves them, so at this time of year, there is always some around the house.

This recipe is definitely...unique, but to be honest, they’re good! Pork always holds up will with a sweet component and the sweet Maple syrup glaze brings that sweet element.

For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Pigasus Rub. It includes all those traditional BBQ rub flavors like garlic, onion and pepper, with a burst of sweetness from the brown sugar. Its great on all things pork and you can grab yours HERE.
 

Ingredients


  • 2 pounds pork belly, skin removed and cut into 1-inch-thick strips
  • ½ cup of your favorite BBQ rub (I used my Pigasus Rub, grab yours here!)
  • Wooden skewers
  • 1 5oz bag of Chicharrones (Optional)



  • Bat Glaze

    Candy Corn Glaze:
  • 16 Oz Candy Corn
  • ½ cup maple syrup
  • 1 Habanero pepper, minced
  • 1 Tablespoon Yellow Mustard
  • 1 Tablespoon Apple Cider Vinegar
  • ½ Tablespoon Minced garlic
  • 1 teaspoonWorcestershire Sauce
  • 1 teaspoon Black pepper
  • ½ teaspoonPaprika
  • ½ teaspoon Onion powder

Method


1. Begin by trimming up your pork belly strips of any big pockets of fat that will be tough to render out while the pork cooks. Try to keep them as consistent as possible and trim so that all of the strips are approximately the same length.

2. Preheat your smoker to 250F and place on your favorite sweet wood. Cherry or apple wood is fantastic for pork, but any fruit wood will do.

3. Insert a wooden skewer into each pork belly strip until it is inserted at least 50% of the way into the pork.

4. Liberally coat all sides of the pork belly with your BBQ rub and place on your smoker. Cook until the pork hits an internal temperature of 145F, flipping once.

5. While the pork is cooking, make your candy corn glaze. In a medium sized pot, at a medium temperature pour the candy corn and maple syrup. Stir constantly until candy corn is entirely melted and the mix is smooth.

6. Add all remaining glaze ingredients, stirring until well incorporated. Let cool for 5 minutes before dipping each pork belly skewer in the glaze and placing back on the smoker.

7. Cook for ten minutes, to set the glaze.

8. If desired, crush up a bag of Chicharrons and role the pork belly skewers in the mix to add an extra crunchy element.

9. Let sit for ten minutes before serving! Happy Halloween!

Print out the Recipe below if you're old school like me.

 

 

Candy Corn Glazed Pork Belly Recipe

It is hard to think of Halloween, without the most Halloween candy around-Candy Corn!
Personally, Candy corn isn’t my favorite treat, but my wife loves them, so at this time of year, there is always some around the house. 
This recipe is definitely...unique, but to be honest, they’re good! Pork always holds up will with a sweet component and the sweet Maple syrup glaze brings that sweet element.
Course: Main Course
Cuisine: American
Keyword: Pork Belly, Pork Belly Recipe

Equipment

  • Wooden Skewers

Ingredients

  • 2 pounds Pork Belly Skin Removed, cut into 1-inch-thick strips
  • 1/2 cup Pigasus Rub Get yours HERE.
  • 1 5 oz bag Chicharrones

Candy Corn Glaze

  • 16 ounces candy corn
  • 1/2 cup maple syrup
  • 1 habanero Pepper minced
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

Instructions

  • Begin by trimming up your pork belly strips of any big pockets of fat that will be tough to render out while the pork cooks. Try to keep them as consistent as possible and trim so that all of the strips are approximately the same length.
  • Preheat your smoker to 250F and place on your favorite sweet wood. Cherry or apple wood is fantastic for pork, but any fruit wood will do.
  • Insert a wooden skewer into each pork belly strip until it is inserted at least 50% of the way into the pork.
  • Liberally coat all sides of the pork belly with your BBQ rub and place them on your smoker. Cook until the pork hits an internal temperature of 145F, flipping once.
  • While the pork is cooking, make your candy corn glaze. In a medium-sized pot, at a medium temperature pour the candy corn and maple syrup. Stir constantly until candy corn is entirely melted and the mix is smooth.
  • Add all remaining glaze ingredients, stirring until well incorporated. Let cool for 5 minutes before dipping each pork belly skewer in the glaze and placing back on the smoker.
  • Cook for ten minutes, to set the glaze.
  • If desired, crush up a bag of Chicharrons and rolethe pork belly skewers in the mix to add an extra crunchy element.
  • Let sit for ten minutes before serving! Happy Halloween!

Notes

For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Pigasus Rub. It includes all those traditional BBQ rub flavors like garlic, onion, and pepper, with a burst of sweetness from the brown sugar. It's great on all things pork and you can grab yours HERE.
 

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Candy Corn Glazed Pork Belly Recipe

It is hard to think of Halloween, without the most Halloween candy around-Candy Corn!
Personally, Candy corn isn’t my favorite treat, but my wife loves them, so at this time of year, there is always some around the house. 
This recipe is definitely...unique, but to be honest, they’re good! Pork always holds up will with a sweet component and the sweet Maple syrup glaze brings that sweet element.
Course: Main Course
Cuisine: American
Keyword: Pork Belly, Pork Belly Recipe

Equipment

  • Wooden Skewers

Ingredients

  • 2 pounds Pork Belly Skin Removed, cut into 1-inch-thick strips
  • 1/2 cup Pigasus Rub Get yours HERE.
  • 1 5 oz bag Chicharrones

Candy Corn Glaze

  • 16 ounces candy corn
  • 1/2 cup maple syrup
  • 1 habanero Pepper minced
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

Instructions

  • Begin by trimming up your pork belly strips of any big pockets of fat that will be tough to render out while the pork cooks. Try to keep them as consistent as possible and trim so that all of the strips are approximately the same length.
  • Preheat your smoker to 250F and place on your favorite sweet wood. Cherry or apple wood is fantastic for pork, but any fruit wood will do.
  • Insert a wooden skewer into each pork belly strip until it is inserted at least 50% of the way into the pork.
  • Liberally coat all sides of the pork belly with your BBQ rub and place them on your smoker. Cook until the pork hits an internal temperature of 145F, flipping once.
  • While the pork is cooking, make your candy corn glaze. In a medium-sized pot, at a medium temperature pour the candy corn and maple syrup. Stir constantly until candy corn is entirely melted and the mix is smooth.
  • Add all remaining glaze ingredients, stirring until well incorporated. Let cool for 5 minutes before dipping each pork belly skewer in the glaze and placing back on the smoker.
  • Cook for ten minutes, to set the glaze.
  • If desired, crush up a bag of Chicharrons and rolethe pork belly skewers in the mix to add an extra crunchy element.
  • Let sit for ten minutes before serving! Happy Halloween!

Notes

For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Pigasus Rub. It includes all those traditional BBQ rub flavors like garlic, onion, and pepper, with a burst of sweetness from the brown sugar. It's great on all things pork and you can grab yours HERE.

Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.