Elevate your appetizer game with these Smoked-Fried Pork Belly bites on the Traeger Timberline XL. Smoky, crispy, and incredibly flavorful, this dish is sure to impress at your next gathering.

Smoked and fried pork belly pieces. — The perfect meaty appetizer

PORK BELLY APPETIZER

Living in Denver, Colorado, I’ve come to appreciate grilling year-round, regardless of the weather. As a dad and a teacher, I look for easy, fast meals that pack a punch in flavor. One of my favorites to cook on the Traeger is pork belly. This Smoked-Fried Pork Belly recipe is inspired by my love for this versatile cut of meat and the endless ways to prepare it. With the Traeger Timberline XL, you get the perfect blend of smoky flavor and crispy texture that makes this dish a standout.

HOW TO COOK PORK BELLY

Pork belly is a favorite among many because of its rich, fatty texture and versatility. It can be smoked, roasted, fried, or even braised, each method bringing out unique flavors. For this recipe, I decided to smoke the pork belly first to infuse it with a deep, smoky flavor and then flash-fry it for a crispy, bacon-like finish. The combination of the Traeger’s consistent heat and the quick fry in a cast iron pot creates a perfect balance of tenderness and crunch.

Pieces of pork belly before seasoning. — Arrange on a rack for best coverage

INSPIRED BY A VERSATILE INGREDIENT

I’ve always enjoyed experimenting with pork belly, and the inspiration for this dish came from a desire to combine two cooking methods I love: smoking and frying. I first encountered this dual approach in various Asian cuisines where pork belly is often prepared in innovative ways.

For this recipe, I used my Smoke Junkie rub and Bachan’s sweet honey Japanese BBQ sauce to add a sweet and savory kick. These smoked-fried pork belly bites were a hit at our recent family dinner party, proving to be an excellent appetizer for any occasion.

WHAT YOU NEED FOR THIS EASY RECIPE

Pre-sliced pork belly strips: I sourced these from my local Asian market, which offers fresh, high-quality cuts perfect for this recipe.
Smoke Junkie seasoning: This is my go-to rub, providing a robust blend of spices that enhance the pork’s natural flavors. [Link to Smoke Junkie seasoning]
Bachan’s sweet honey Japanese BBQ sauce: This sauce adds a sweet, tangy layer that pairs wonderfully with the smoky pork belly.
Oil for frying: Use a high smoke point oil like canola or peanut oil to achieve a perfect crisp.
Dipping sauce ingredients: Mayo, Bachan’s sweet honey Japanese BBQ sauce, and rice wine vinegar come together for an Asian-inspired dip that complements the pork belly beautifully.

Ingredients for smoked-fried pork belly on a cutting board. — Pork, sauce and seasoning- simple!

SUCH A SIMPLE PROCESS

The process starts with preparing the pork belly. First, coat the pork belly strips with a binder of Bachan’s sweet honey Japanese BBQ sauce, then generously season with my Smoke Junkie rub. Let the meat sweat for about 30 minutes to absorb the flavors. Smoke the pork belly on the Traeger Timberline XL for 45 minutes at 225°F. This step infuses the meat with a rich smoky flavor.

After smoking, quickly fry the strips in a cast iron pot with hot oil on the Timberline’s auxiliary induction burner until they are crispy and golden brown. Finally, drain the pork belly on paper towels and serve with the dipping sauce.

WHY COOKING SMOKED-FRIED PORK BELLY ON THE TRAEGER WORKS

The Traeger Timberline XL is perfect for this recipe because it offers consistent temperature control and a versatile cooking surface. Smoking the pork belly on the Traeger ensures it absorbs the smoky flavor evenly, while the auxiliary induction burner allows for a quick fry to achieve that crispy finish.

The combination of smoking and frying on the Traeger makes this dish both convenient and delicious, highlighting why the Traeger is my go-to grill for versatile backyard cooking.

Pieces of pork belly cooking on the Traeger grill — Smoke on the Traeger for 45 minutes

STEP-BY-STEP

1. Preparation: • Ingredients: • Pre-sliced pork belly strips • Smoke Junkie seasoning • Bachan’s sweet honey Japanese BBQ sauce • Oil for frying • For the dip: mayo, Bachan’s sweet honey Japanese BBQ sauce, rice wine vinegar

2. Seasoning: • Coat the pork belly strips with Bachan’s sweet honey Japanese BBQ sauce. • Sprinkle generously with Smoke Junkie seasoning. • Let the meat sweat for 30 minutes to absorb the flavors.

3. Smoking: • Preheat the Traeger Timberline XL to 225°F. • Place the pork belly strips on the grill and smoke for 45 minutes. • Monitor the temperature to ensure a consistent smoky flavor infusion.

4. Frying: • Heat oil in a cast iron pot on the Traeger’s auxiliary induction burner. • Once the oil reaches 350°F, carefully add the smoked pork belly strips. • Fry until crispy and golden brown, about 2-3 minutes. • Remove and drain on paper towels.

5. Dipping Sauce: • Mix mayo, Bachan’s sweet honey Japanese BBQ sauce, and rice wine vinegar to taste. • Serve alongside the pork belly bites for dipping.

Seasoned pieces of pork belly sweating before smoking. — Season and sweat before smoking

A piece of pork belly after frying. — Season and sweat before smoking

OTHER RECIPES TO TRY

If you loved this recipe, here are some other great ideas to try on your Traeger:

Products used in this cook:

A finished plate of smoked-fried pork belly on a plate with dipping sauce. — Serve with a simple sauce

These Smoked-Fried Pork Belly bites are a fantastic addition to your appetizer repertoire. The combination of smoky, tender meat and a crispy finish makes them irresistible. Whether you’re hosting a family dinner or a backyard party, this recipe will surely impress your guests. Try it out on your Traeger Timberline XL, and don’t forget to share your creations with us on social media. Happy grilling!