Ingredients
- 1 Villari Pork Belly
- 1/4 Cup Mustard (Yellow)
- 1/3 Cup Rub (apple rub works great, recipe for apple rub below)
- 1 cup apple cider
- 1 18-ounce Jar Jelly (Apple or Apricot Jelly)
- 12 ounce Sweet and Sour Sauce (La Choy)
- Pork Apple Rub Ingredients
- 1 Cup crumbled dry apples (dehydrated apple chips)
- 1/4 Cup Granulated White Sugar
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Hungarian Paprika
- 2 teaspoons Cracked Black Pepper
- 1 teaspoon Ground Ginger
- 1 teaspoon Turmeric
- 1 teaspoon Coriander Seeds
- 1/4 teaspoon Whole Allspice
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Cayenne Pepper
Directions
- Cut Pork Belly into strips, 2-inches wide by 5 or 6 inches long
- Rub all over with the yellow mustard (use gloves to keep your hands clean)
- Sprinkle all over with the rub
- Smoke on 250-degree smoker over indirect heat for about 3 hours or until internal temperature reaches 170 degrees F.
- Place the Pork Strips in an aluminum pan and pour in the Apple Cider. Wrap tight with foil and continue to cook on smoker for another hour or until internal temperature is about 195 to 200 degrees F. no more than 205 degrees F.
- In the meantime, heat the Jelly and the Sweet & Sour Sauce until it is melted and combined
- Remove the pork strips and place on cooling rack. Insert a wooden skewer into each pork strip and apply sauce mixture, (you can do this by dunking the strips into the sauce for a thick coating)
- Place back on cooling rack and apply a little more rub, add back to the smoker one last time for 5 to 10 minutes to glaze and caramelize the sauce.
- Once glazing is complete, they are ready to serve.
- Pork Apple Rub Directions
- Grind the dehydrated apple chips to a fine powder, the apple chips need to be very dry to grind. You can find them in most grocery stores now. Or you can dehydrate from your favorite fresh apple.
- Grind the Cracked Black Pepper, Coriander Seeds, and Allspice into a fine powder also.
- Put the Apple Powder and Spice Powder into a bowl and mix.
- Add the Sugar, Ginger, Salt, Paprika, Turmeric, Cinnamon and Cayenne Pepper to the bowl and mix together well.
- Store in an airtight container for up to 45 days. If you like it with a little more heat, you can add more Cayenne Pepper or if you don’t want any heat, you can leave it out. This is great on pork or chicken
