Smoked Pork Belly Pinwheels: Flavorful Rolled Treats

Take your appetizer skills to the next level with these smoky showstoppers, Smoked Pork Belly Pinwheels. Transforming pork belly into pinwheels turns this treat into portable pleasure packets primed for your next grill gathering. By stuffing and spinning the meat, each roll becomes a bundle of barbecue bliss. With just a few flavor-filling steps, remarkably delicious handheld hickory happiness awaits. Your crew will go hog wild for these hard-to-resist cylinders of smoked swine sublimity. Stoke your fire pit – the rewards of these smoldering snacks are well worth the effort!

Smoked Pork Belly Pinwheels

Making smoked pork belly pinwheels is a recipe that doesn’t take a lot of hours but smoking it for 3-4 hours provides ample time for the flavors to develop. First, cure the pork belly overnight using a simple rub consisting of brown sugar, salt and spices. In the morning, rinse off the cure and pat dry the slab. Then roll up the meat tightly with your favorite fillings such as cheese, jalapenos or pineapple wrapped inside. Secure with skewers and smoke at 225°F until tender and lacquered, around 3-4 hours.

For the last hour of smoking, start glazing the pinwheels every 20 minutes with a homemade glaze consisting of only 4 ingredients – honey, soy sauce, rice vinegar and sriracha. The glaze forms a nice, tacky, candy like coating that caramelizes into a sweet and spicy exterior, perfect for slicing into appetizer-sized pinwheel bites. I enjoy smoking protein-packed pork belly because it’s simple yet luxurious. The steps outlined provide inspiration for experimenting and finding new flavor combinations to liven up any party.

Pork Belly Ingredients

Choosing the Right Skewers

Both metal and wooden skewers can be used for this smoked pork belly pinwheels recipe, however, I prefer the latter for a few reasons. Wood conducts heat differently, so it doesn’t get as hot on the exterior surfaces. This makes the skewers easier to handle while grilling or smoking without fear of burns. They also just look and feel nicer in my opinion. Proper handling is also important to note – soak fresh wooden skewers in water for at least 30 minutes prior to use. This helps prevent them from burning on the grill later in the cooking process. I’d recommend opting for thicker wooden skewers that can better hold up to dense cuts of marbled pork belly without breaking or scorching.

Preparing the Pork Belly Pinwheels

Start with a 2-3 pound slab of pork belly with the skin removed. Cut the slab into 1 inch slices lengthwise. Season generously on all sides with your favorite homemade bbq seasoning or all-purpose rub. I like using one with brown sugar and smoked paprika. Allow to season for some time, at least 30 minutes, to an hour for maximum flavor uptake.

Once seasoned, make sure to use all the meat by rolling each slice into a tight pinwheel and securing with a wooden skewer pushed through the center. Getting every last tasty morsel means more indulgent bites for later! Time and patience are key here to forming the perfect pinwheels. You can choose to leave them plain or stuff the pork pinwheels with stuffing, such as sautéed onions and herbs, before closing. After prepped, put them straight on the smoking grill or smoker. For myself, the hands on time spent prepping ingredients is half the fun!

Smoking pork belly pinwheels

Preheating the smoker to around 250°F is ideal, not too hot to dry out the rich pork. I always look forward to the aroma that wafts from the smoker as the pork pinwheels cooking time begins. It truly gets my mouth watering! I carefully place the pinwheels side by side on the grates, leaving a little space between each one for optimal heat circulation. 

Then smoke for about 3 hours total, or until tender and lacquered to my liking. After a few hours of slow smoking, I periodically check the internal temperature by inserting an instant-read thermometer into the thickest parts – they’re done when it reaches 175°F throughout. At this point, the pork belly is lusciously tender and melt-in-your-mouth. For those who don’t have a smoker, the pork pinwheels in oven method works well too by simply roasting them at 325°F for 2-3 hours.

For the last hour, I baste them with my favorite homemade glaze to add extra layers of flavor and moisture. Seeing the pinwheels transform as they smoke is quite rewarding – the outside forms a gorgeous mahogany crust, while the inside stays juicy and succulent. The time invested in this recipe really pays off for me in big flavor, as my family and friends always rave after sampling my smoked pork pinwheels.

Homemade Glaze Recipes

1. Maple Bourbon Glaze

Making the maple bourbon glaze is as easy as combining a few ingredients in a small pot. I simply whisk together some orange juice, bourbon, maple syrup and brown sugar and let it reduce over medium heat for 20–30 minutes, occasionally scraping down the sides. The glaze thickens nicely as the liquid reduces, and it cools down slightly once finished. For a thicker glaze consistency that clings better to the meat, I’ve found adding about a tablespoon of powdered sugar provides a nice syrupy texture that perfectly coats each bite. Keeping an eye on it ensures I get just the right viscosity. The result is a bold yet balanced glaze with depth of flavor – one of my secret weapons that makes these pinwheels irresistible.

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2. Soy-Garlic Glaze

For a soy-garlic version, bring your favorite teriyaki sauce and a stick of butter to a boil in a small saucepan. Continuously stir the sauce and butter as it boils for about 5 minutes, allowing it to thicken up nicely. This glaze gives the pork belly a savory-sweet flavor profile and lush, sticky finish. 

Glazing the pork belly

When the pork belly pinwheels have reached an internal temperature of 175°F, it’s time for a sweet and spicy glaze bath. I start by generously brushing my homemade glaze over each one, making sure to coat all sides. These first few brushings happen in the first 10 minutes of the final hour of smoking at a lower temp of around 200°F.

This allows the glaze to caramelize and sets up that perfect sticky shell that adheres nicely to the tender pork. By the hour mark, they’re perfectly finished – lacquered with a beautiful glaze. Any leftover glaze gets repurposed as a sauce for serving. I love how these salty, sweet and smoky pinwheels just melt in your mouth – they truly are worth all my hard work in the kitchen!

Innovative Ways to Utilize Smoked Pork Belly

The smoked and glazed pork belly pinwheels are delicious as is, but the extra tender and flavorful pork belly can be used in other creative ways too. 

1. Smoked Pork Belly Beyond Pinwheels

You can smoke a 5lb piece of pork belly that has been trimmed and butterflied into a more manageable half-slab cut lengthwise. Generously rub the pork belly all over with French’s yellow mustard then Season with your favorite BBQ rub. Roll up the belly tightly and tie with butcher string. Refrigerate overnight for the flavors to penetrate.

The next day, smoke the rolled and tied pork belly on the grill indirect over apple chips at 350 degrees, cooking to an internal temperature of 185F. This tender pork belly yields a melt-in-your-mouth texture that you can shred or pull. Enjoy the pulled pork belly on BLT sandwiches with lettuce and tomato for a decadent variation, or use it in any recipe normally called for shredded pork.

2. Smoked Pork Belly Strips

One of my favorite ways to enjoy smoked pork belly is by preparing thin strips. Growing up, my grandmother often made smoked pork belly for Sunday family dinners. She would cure thick slabs of pork belly overnight with salt and brown sugar. The next day, she would slice the meat into quarter-inch strips against the grain. Before smoking, she would generously season the smoked pork belly strips on both sides with her homemade barbecue rub. Then she would carefully lay them in a single layer on the smoking grate. I still remember the mouthwatering aroma that would emanate from the smoker as the strips cooked low and slow for a few hours.

When they emerged, the outsides had developed a gorgeous mahogany crust, while remaining moist and tender inside. My grandmother would serve the smoked pork belly strips alongside her famous cornbread dressing and collard greens as the centerpiece of our meal. To this day, it remains one of my favorite childhood meals and a flavorful way to enjoy smoked pork belly. Her cooking always brought our family together, and I still think fondly of those special Sunday dinners.

Conclusion

Smoked pork belly is a delicious ingredient that lends itself to countless preparations beyond the classic pinwheel appetizer. Whether you enjoy the rich maple bourbon glaze or savory soy-garlic variations, finding new ways to showcase smoked pork belly is an enjoyable culinary challenge. The options are endless – consider pulling the meat for sandwiches, topping pizzas, or mixing into breakfast hashes and bowls. With some creativity, a batch of smoked pork belly can inspire many more homemade meals to come. Most importantly, don’t be afraid to experiment with different flavors and cooking methods to put your own twist on this versatile ingredient. Great food always starts with high-quality pork, so treat yourself to the perfect pork belly slab and get inspiration from traditional recipes as you develop your own signature smoked pork belly dishes.

Frequently Asked Questions (FAQs)

1. What is pork belly?

Pork belly is a cut of meat from the underside of a pig. It is composed of 50% fat and 50% lean muscle. When cooked slowly over indirect heat, the fat and collagen render out, making the meat fall-apart tender with a rich, creamy texture. This makes pork belly highly prized for recipes like baos or Korean bibimbap.

2. What is a pork belly pinwheel?

A pork belly pinwheel is a cut of pork belly that has been sliced thin, cured, rolled up with fillings, and secured with a skewer. This creates individual rolls that can be smoked low and slow. Pinwheeling the pork belly creates more surface area for maximum smoke and rub absorption.

3. How long does it take to smoke pork belly?

In general, whole pork belly slabs or thick slices take 3-4 hours of low and slow smoking at 225°F to become tender and juicy. Thinner slices may require only 2-3 hours. Pork belly is done when the internal temperature reaches around 190°F and the meat is lacquered and tender when pierced with a knife.

4. Should you wrap smoked pork belly?

Wrapping pork belly during the latter half of smoking can help maintain moisture. It’s best to smoke it unwrapped at first to develop a crust, then cover tightly in foil for the last 1-2 hours to keep it from drying out. Alternatively, frequent mopping or glazing with a savory sauce also helps keep pork belly juicy.

5. What are some popular fillings for pork belly pinwheels?

There are many delicious options for fillings when rolling pork belly into pinwheels. A classic favorite is shredded cheese – sharp Cheddar and Swiss melts perfectly inside the smoky bundles. Diced jalapeños add a spicy kick that cuts through the rich meat. Sweet fillings like thinly sliced apples or pears pair well too, bringing balanced flavor. Caramelized onions offer soft, savory notes. Sautéed mushrooms nutritional punch while amping up the umami. You can even use pesto or herbed cream cheese for a vibrant pop of color and herbaceous taste. Bacon bits or diced ham also make great savory stuffers. Experimenting with combinations is part of the fun of these handheld packages.

6. Why is pork belly so expensive?

Pork belly contains a high percentage of fat, yielding less meat than leaner cuts per pound. Special processing from butchering to low-and-slow cooking is needed to tenderize the fat-rich meat. While more expensive up front, pork belly delivers unmatched rich flavor and melt-in-your-mouth texture in dishes.

Smoked Pork Belly Pinwheels

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

4

hours 

Calories

523

kcal

Total time

4

hours 

30

minutes

These pinwheels transform pork belly through low and slow smoking. Hours in the smoker render the rich meat ultra tender while imparting intense smoked flavor. Fillings like cheese and jalapeños offer salty, spicy bursts complementing each lush, indulgent bite. A homemade glaze further accentuates the succulence, delivering an indulgent blend of smoke, spice and tender pork in every bite.

Ingredients

• 1 pound pork belly slab

• 1/4 cup brown sugar

• 1/4 cup salt

• 1 tablespoon black pepper

• 1 tablespoon garlic powder

• 1 teaspoon red pepper flakes optional

• 1 cup shredded cheese such as cheddar or pepper jack

• 6 jalapeño slices

• 1/2 cup diced pineapple

• 10-12 wooden skewers

• 2 tablespoons BBQ seasoning or all-purpose rub

• 1/4 cup orange juice

• 2 tablespoons bourbon

• 2 tablespoons maple syrup

• 1/4 cup powdered sugar

• 1/4 cup teriyaki sauce

• 2 tablespoons butter

Directions

• Season the pork belly slab generously with salt, brown sugar and spices. Allow to cure in the refrigerator overnight.
• The next day, rinse off the cure and pat the pork belly dry.
• Cut the pork belly into 1-inch slices lengthwise.
• Fill each slice with cheese, jalapeños or pineapple.
• Roll up tightly and secure with skewers.
• Season the pinwheels all over with BBQ rub.
• Smoke at 225°F for 3-4 hours until tender and lacquered.
• During the last hour, begin basting the pinwheels with your chosen glaze every 20 minutes.
• Optional: For the glaze, combine ingredients like maple syrup, bourbon, orange juice, brown sugar, etc in a pot and cook down to thicken.
• Serve pinwheels sliced up as appetizers. Enjoy!