Pork belly is one of my favorite meats to smoke—offering big flavor, being super forgiving, and being friendly for both beginners and more experienced cooks. I know beef grabs the spotlight in a lot of places, but pork has always been my go-to (it's actually what I got started with in BBQ), and this cut sits right at the top of the list.
If you’re new to pork belly, the first real hurdle is just finding the right slab. Whether you're searching online during your lunch break or trying to find it at your local store, sourcing fresh pork belly can be confusing if you don't know where to look. In this post, I'll help clear that hurdle: I'll show you exactly where to buy pork belly, what to look for, and then walk you through an unorthodox method that I really enjoy making—smoked pork belly skewers (aka pork belly lollipops).
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Where Can You Buy Pork Belly?
Local Butcher
The local butcher is still the best source for fresh pork belly. I'll ask for a whole pork belly slab with even fat marbling—and skin removed, unless I'm planning to use the skin to make cracklins (here's a great article if you're curious about what cracklins are). Most shops will trim or even cube it for you if you ask. They usually have pork belly available year-round, even if it's not on display, and if it's sold out, they'll be happy to order more. If you're near me in the Cumming, Georgia area, my favorite Butcher shops to go to are Leonard's Meat Market & Ferguson's Meat Market. If you're closer to downtown Atlanta, Buckhead Butcher Shop offers some phenomenal products, although they are on the pricier side.
The only downside is the price: you're paying more because the meat is fresher, higher quality, and often sourced from local farmers or reputable suppliers—it's not sitting in a warehouse for days, as is common for most big box retailers.
Warehouse Clubs (Costco/Sam's)
Costco routinely carries whole pork belly slabs (skin-on and skin-off) at a solid price. Honestly, this is where I pick up most of my slabs because of the convenience—and the value. I paid $3.29/lb on a recent run. You'll trim it yourself, which I prefer for these skewers, mainly because you control the strip width. Wherever you shop, avoid pre-sliced packages unless you're planning to fry them in a pan; whole slabs offer more flexibility, whether you're making skewers, burnt ends, or smoking the pork belly whole.
Local Supermarkets
You can sometimes find pork belly at the regular grocery store, but it's hit or miss. The cuts tend to be smaller, pre-packaged, and pre-trimmed, which limits how you prep and can affect how the pork belly renders. The price per pound is usually higher than at clubs or online, especially considering the quantity of meat you receive is less overall. The upside: most meat counters will special-order a full slab if you ask, which is a decent fallback when you're planning and don't have easy access to a butcher or wholesale retailer.
Asian Foods Market
Asian Food markets are truly a unique experience that I highly recommend checking out. Before we moved to our new home, there was an H Mart a few miles down the street from us that I loved visiting for its wide array of fresh meat, poultry, and seafood. However, when it comes to pork belly, they primarily sell only pre-cut slabs so that I would stay away from this particular recipe.
Pork Belly Online
If you're short on time or prefer shopping from the comfort of your web browser, you can opt for an online service that ships pork belly directly to your door, often packed with dry ice to keep it chilled and fresh. Look for sources that offer heritage pork or Duroc breeds, which tend to have better marbling and deeper flavor.
Personally, I've had great luck with Wild Fork Foods and Snake River Farms. Their pork belly typically arrives in excellent condition and is well packaged. That said, ordering online isn't without its risks. Since you're not selecting the cut in person, there's always a slight chance the slab might not meet your preferences. Occasionally, you may receive a thinner piece than expected, or a slab that has been over-trimmed by the butcher. It doesn't happen often, but it's part of the trade-off.
Also, be aware of delivery fees—some services charge extra if you don't purchase a specific volume or opt for a subscription.
What to consider when buying pork belly
- Call ahead and ask them to hold a slab—especially before weekends and if you're short on time.
- Ask whether they can prepare the meat skin on/off, score, or portion it to your specifications.
- If you need volume, ask the warehouse meat counter about case pricing or special orders. This likely won't come into play for the average backyard cook making this recipe, but if you're hosting a large event or catering, it's worth the call.
What to Look For When Buying Pork Belly
Skin-Off vs Skin-On
For skewers, skin-off is easiest to slice and roll. Pork belly skin can be incredible when blistered, but it adds steps (scoring, drying, pricking). If you're interested in going that route, Chud's BBQ has a great video breaking down the entire process. Personally, I prefer skin-off cuts to minimize the preparation process. If you're new to cooking pork belly, I recommend the same approach until you become more comfortable with advanced techniques.
Thickness & Evenness
Aim for the belly to be about 1 to 1½ inches thick from top to bottom—roughly two fingers—and try to keep that thickness the same across the whole piece.
- If you're taking the skin off, peel it off first using a sharp knife (I prefer a boning knife), then check the thickness. Trim any thick, bulky spots so the slab appears relatively even before cutting it into strips. I would not recommend keeping the skin on for this cook.
Why it matters
Even thickness means everything cooks at the same speed, the fat melts nicely, and your skewers finish together instead of some drying out while others are underdone.
Fat-to-Meat Ratio
Look for balanced striations: essentially, you want to avoid slabs that are mostly fat or mostly lean—especially when you notice that occurring in big batches across the pork belly. Think of it like a steak; you want to see that marbling relatively consistent throughout.
Color, Smell, and Surface
At the store, look for pale pink to rosy meat with creamy white fat—you can usually judge this right through the packaging. Skip any slab that looks gray or brown or has yellowed fat. With a vacuum-sealed belly, you may not notice the odor until you open it, but it's essential to note that once opened, let it breathe for a few minutes. It should smell clean and mild—if it stays sour or "off," don't use it. I hate to throw out a slab of meat, but it's better than getting you and anyone you're cooking for sick.
After you've removed it from the packaging, pat it dry; the surface should feel dry or lightly tacky, never slimy or sticky. I prefer to buy my pork belly vacuum-sealed -- it tends to stay fresher longer and reduces the likelihood of liquid piling up in the packaging. If you notice a significant amount of liquid in the packaging, a swollen bag, or any tears or leaks, I recommend avoiding it and looking for an alternative option.
Heritage Options
Heritage breeds (Berkshire/Kurobuta, Duroc) are considered prize cuts because they have more marbling, render cleaner, and deliver richer flavor—all of which are highly desirable (and pricey). I'm a huge fan of these varieties, but they're more suitable for special occasions than everyday purchases. Companies like Snake River Farms carry Kurobuta pork belly, and I've really enjoyed the quality of the product when I've purchased it from them.
Ingredients
- Pork belly, skinless & skin-off
- Your Favorite BBQ rub (Kosher salt and black pepper work great, too)
- Neutral oil (I use Pam spray a good bit of the time for ease)
- Hot Honey BBQ Sauce (I've done a full breakdown of this sauce in my post here for those interested. You can also sub your favorite BBQ sauce if desired)
Instructions
Step 1: Trim & Slice
Take the pork belly slab and slice it lengthwise into ½– to 1-inch strips. You want these to be thinner than you'd typically cut pork belly if you were cubing it. Doing so will make rolling them up much easier.
Step 2: Roll & Skewer
Roll each strip into a tight spiral "lollipop" and insert a skewer through each (I used metal skewers, which hold up better, but you may need to use more than one if you plan to use traditional wooden skewers, depending on the weight of the pork belly). Going this route, I was able to fit three sliced & rolled pork belly lollipops on each skewer, but adjust this based on the strength & length of the skewers you are using. After that, lightly brush on oil (or use a spray version, which I prefer for ease here) and season with your favorite rub. If you have the time, you can refrigerate them for up to 4 hours to allow the salt to penetrate the meat, but this is optional.
Step 3: Smoke
I like to run my smoker at 275°F for just about any meat I smoke, including pork belly. At that range, it does a really nice job of both rendering the fat and allowing the exterior of the meat to crisp up more so than cooking at 225-250°F. From there, this cook is really straightforward. Smoke the meat until it's just about probe tender (~205°F) and the edges are beginning to crisp. I do this entire process unwrapped, so I don't need to worry about wrapping these in butcher paper or aluminum foil. Time varies by strip thickness— so using a meat thermometer will definitely come in handy.
Step 4: Prepare the sauce
While the meat is on the smoker, prepare the sauce according to the procedure I outlined here. You'll have plenty of time to knock this out while waiting on the pork to become probe tender.
Step 5: Glaze & Set
Once the meat is almost ready to be pulled from the smoker, brush the pork belly with the prepared hot honey BBQ sauce in the last 10–15 minutes, allowing it to caramelize.
Step 6: Rest & Serve
Pull the pork belly skewers from the smoker and allow them to rest for about 15 minutes to cool and for the glaze to finish setting (you don't need to let these rest for hours like other cuts -- because they are cut so thin, they will cool faster, plus the texture of pork belly is much better while it's still warm). Serve it up with more sauce if desired and enjoy!
How to Get Pork Belly Crispy
By preparing the pork belly the way I've outlined in this recipe, your pork belly will have no issue coming out plenty crispy. However, if you'd like to take it a step further (or if you want to use these tips when making pork belly in a more traditional method), check out the options I have listed below.
Techniques that have helped me make a better end product:
- Dry-Brine Overnight: Okay, so this one may not apply to this recipe, but it's definitely worth knowing, and I'm a big fan of it when cooking pork belly (and several other large cuts of meat) more traditionally. To do so, salt the exterior and rest the slab uncovered on a rack in the fridge overnight to dry the surface, enhancing flavor and texture. This method works great on skin off prok belly, but is even more critical if you're leaving the skin on. It will be rubbery if you don't.
- Jaccard/Pin-Prick (Skin-On Only): I first heard of this method on the competitive BBQ circuit and recently gave it a try, with excellent results. To do so, use a Jaccard or a skewer to make shallow cuts across the pork belly skin so fat can render and blister. It's essentially making micro pin pricks across the skin. Here's the one I use, and it has worked well for me.
- Score the Fat: Light crosshatch scoring on the skin/fat increases the surface area, allowing the fat to render better and become crisper. When doing this, keep in mind that you only want to score the fat—not the meat. Shallow cuts are key here to get the desired outcome.
- Finish in a skillet: Smoke at a low temperature (250–275°F) to render fat, then finish hot—quick pan sear, broiler blast, or a short turn over medium-direct heat—to achieve a crisp surface without drying the interior. I've done this on several occasions when making traditional pork belly burnt ends, so check out my post here for more information on this method.
Equipment
- Smoker or grill (indirect setup)
- Instant-read thermometer
- Metal or soaked wooden skewers (here's what I used)
- Sheet pan + wire rack
- Heatproof brush or BBQ "mop"
- Measuring Cups & prep bowls
Storage
If you have leftovers, proper care will help minimize texture degradation and keep the meat tender. First, let the skewers cool completely on a rack so steam doesn't soften up the crust (at least the ones you don't plan on eating immediately). When storing, transfer to an airtight container and layer with parchment if you're stacking. They'll hold 3–4 days in the fridge. For extended storage, freeze in vacuum-sealed bags or heavy-duty zipper bags with the air pressed out. I find that portioning them individually in meal-size packs works best, allowing you to thaw only what you need at a time. This method will keep them fresh for up to a year in the freezer.
When you're ready to pull them out and reheat them, set the oven or air fryer to 300°F to gently warm the meat through. This method will take 8-12 minutes, and if you really want to restore the exterior, you could finish it in the broiler (keep a close eye on it, though, because it will burn in a hurry if you're not careful). If you want to use an Air fryer, 300°F for 6–8 minutes is a great option, too. You can then bump it up to 375–400°F for 1–2 minutes extra to crisp it up. I've found reheating to be faster this way since it's a smaller cooking space (takes less time for the oven to get to temperature).
Variations
If you liked this recipe, make sure to check out my Smoked Baby Back Ribs with Spicy Blueberry BBQ sauce, Chicken Quarters with Garlic Herb Butter, or Chuck Roast Burnt Ends with Apple Cider Mop Sauce for a few other of my BBQ-related favorites!
Recipe
Smoked Pork Belly Lollipops with Hot Honey BBQ Sauce
Equipment
- Smoker or grill (indirect setup)
- instant read thermometer
- Metal or soaked wooden skewers
- Sheet pan + wire rack
- Heatproof brush or BBQ "mop"
- Measuring cups & prep bowls
Ingredients
- Ingredients
- ½ cup ketchup
- ½ cup apple cider vinegar
- ½ cup hot honey adjust for heat level
- ¼ cup brown sugar
- 2 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper optional, for extra heat
- Salt & black pepper to taste
- ⅓ slab (2-3 lbs.) boneless pork belly, skin removed 2-3 lbs. pork belly, skin removed
- BBQ seasoning as needed
Instructions
Directions for the Sauce
- While the meat is on the smoker, prepare the sauce according to the procedure I outlined here. You'll have plenty of time to knock this out while waiting on the pork to become probe tender.
Directions for the Pork Belly
- Preheat smoker to 275 degrees. Meanwhile, take out the slab of pork belly and pat dry with a paper towel. Cut the pork belly longwise into ½-1 inch strips until all of the pork belly has been used.
- Take a pork belly strip and roll tightly. Repeat this step with the remaining pork belly. Once that is done, take a skewer and insert it into the pork belly (note: I did 3 pork belly rolls per skewer, but this will depend on the length of your skewers). Place the skewers on a wire rack, season liberally with your favorite BBQ rub, and transfer to the smoker.
- Allow the pork belly to smoke uncovered until probe tender, ~205 degrees. Then, brush the prepared sauce onto the pork belly. You can serve them as is or let the continue to cook on the smoker until the sauce has tacked up. Serve & enjoy!
Notes
- Easier slicing: Partially freeze the slab 20–30 minutes for cleaner, even strips (½–1 inch wide).
- Glaze late: Brush BBQ Sauce in the last 10–15 minutes; let each coat set before adding the next to avoid scorching.
- Serving ideas: Keep on skewers, or slide off into sliders, bowls, or tacos. A sprinkle of scallions or a few pickles cuts the richness.
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