Pork Belly Hot Dogs

Move over Pork Belly Burnt Ends it’s time for Pork Belly Hot Dogs! Anyone who has gawked and gobbled burnt pork belly ends is going to go a bit cray-cray over Pork Belly Dogs with Jalapeño Pineapple and Creamy Mustard!

The hot dog bun soaks up the spicy pork fat bringing balance to the overall eats! A jalapeño and cilantro dotted pineapple topping is super easy to make yet delivers a dramatic flavor pop of sweet-heat acidity. Even the creamy mustard has a crucial part to bind the “hot dog” to the bun which adds contrast in texture.

And get this – leftover Pork Belly Dogs crisp in a skillet over an open fire or on the stovetop! This discovery has inspired me to smoke pork belly dogs before our camping trip then re-crisp the day of arrival. Such a fun and festive way to star camp-feasting!

Pork Belly Hot Dogs

HOW TO ENHANCE THE FLAVOR IN PORK BELLY HOT DOGS

This recipe may sound quickly thrown together without thought but realistically the topping and sauce were designed to let the pork belly dog be the prominent flavor. If you know my style of cooking, it is usually with a lot of layers of flavor so this pork belly dog took me by surprise! The “dog” itself was so rich and satisfying it did not need several added boosts of flavor. I kept its super simple for once!

I even tried to step it up a notch by adding BBQ sauce ~ nope this DoG was not going for it! BBQ sauce and even a traditional ketchup did not complement the scrumptious well-seasoned and thought out pork belly hot dog! Trust me, try your first pork belly hot dog exactly how I have designed it then let me know if you think it needs a tweak!

Pork Belly Hot Dogs

WHERE TO BUY PORK BELLY

When you don’t spot pork belly in your grocery store meat case ask the butcher! Sometimes the pork belly simply has not been cut or is stored in the back.

Recently, I was in Costco, the pork belly slabs were double stacked, wrapped, and sold in 7 1/2 pound shrink wrapped packages. I didn’t want to pay for 7 pounds of pork belly! I wanted a single stack of pork belly weighing around 4 pounds. I put on a kind smile and asked, “Is there any chance I can get a smaller package of pork belly?” His reply, “We don’t usually package upon request.” My plea, “I totally understand it is just so much pork belly. I was expecting to buy the same amount I purchased here last week.” His reply relieved me, “Let me see what I can do.” And he did just that and in 8 minutes I placed a single stacked package of pork belly into my shopping cart. The moral of the story, always let your butcher know your needs!

Pork Belly Hot Dogs

LET’S SMOKE SOME PORK BELLY DOGS

Pork Belly Hot Dogs

Pork Belly Hot Dogs with Jalapeño Pineapple and Creamy Mustard Ingredients:

Belly Good Rub:

2 tablespoons salt
1 1/2 tablespoons brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 tablespoons coriander
1/2 tablespoon ancho
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1/2 tablespoon mustard powder
1/2 tablespoon onion powder
1/2 tablespoon black pepper

Pork Belly Dogs:

1 slab (3 to 4 pounds) pork belly with skin removed (if skin is attached)
3 hickory or cherry wood chunks
1 dozen hot dog buns or how many you need
Butter or oil to toast hot dog buns

Spicy Agave Lime Drizzle:

1/8 cup water
1/2 cup agave
1/4 cup lime juice
3 teaspoons sriracha hot sauce

Creamy Mustard:

1 cup mayonnaise
1/4 cup classic (wet) mustard
2 teaspoons lemon juice
1/4 teaspoon granulated garlic

Jalapeño Pineapple:

3 cups (1/8”) cubed frozen pineapple (The perfect size is frozen Chef’s Cut pineapple.)
1 jalapeño, finely chopped, or to taste
1/4 cup chopped cilantro
Additional cilantro for garnish

Instructions:

To Make Belly Good Rub: Combine salt, brown sugar, spices, and pepper:

Line two rimmed baking pans with parchment paper, and divide and scatter rub seasoning into each pan:

To Prepare Pork Belly Hot Dogs: Cut the pork belly into strips, 3/4-inch to 1-inch wide. Cut the length of each strip about 1-inch longer than the hot dog buns:

Pork Belly Hot Dogs

Lay pork belly strips onto one rimmed pan with 1/2 the rub seasoning. Press pork firmly so that rub mixture adheres to bottom side of meat. Quickly invert pans that the seasoned pork lands into the second pan. Press pork firmly so that the rub adheres. Continue to roll pork in any extra seasoning that may be in pan. Set aside.

To Prepare Smoker or Grill: Adjust the smoker or grill for 250°F to 275°F indirect heat. In this case, we used our Primo Oval Ceramic Grill. We LOVE the extra surface area of the oval design plus the fact that it is made in the USA

Add 3 wood chunks or desired amount:

As smoker heats up prepare toppings and buns. 

To Make Spicy Agave Lime Drizzle: Combine water, agave, lime juice, and sriracha in a small saucepan:

Bring to a boil then simmer for 5-7 minutes until slightly thickened. Add extra sriracha if you like spicy heat! Set aside.

To Make Creamy Mustard: Combine mayonnaise, mustard, lemon juice, and granulated garlic, whisk until well mixed, cover, and refrigerate:

To Make Jalapeño Pineapple: Combine pineapple, jalapeño, and cilantro, cover, and refrigerate:

Pork Belly Hot Dogs

To Cook Pork Belly Dogs: To collect the copious amounts of fat about to drip out of this pork belly, place an upside down broiler pan on top of a foil lined, rimmed cookie sheet. The broiler pan will keep the belly off the cookie sheet so the pork doesn’t float in it’s own liquified fat and allows the smoke to hit all the way around each pork belly hot dog:

Place pork belly hot dogs on the grill, fat side up. Close the lid, and smoke at 250°F-275°F degrees for 2 1/2 to 3 hours or until the internal temperature of the meat reaches about  200°F degrees:

Pork Belly Hot Dogs

A thermometer probe should slide in and out of the pork as if the pork were butter. Remove the pork belly hot dogs from the grill and set on a platter.

Look how much fat we saved from the bottom of the Primo:

Pork Belly Hot Dogs

Open the vents on the smoker or grill to allow more air flow to increase the grill temperature to 400°F. Place the pork belly hot dogs back on the grill, turning frequently until all sides are crisp, about 10 minutes:

Pork Belly Hot Dogs

To serve: (Optional) Open hot dog buns and spread with soft butter or brush with oil and toast buns cut side down, until until golden brown. Slather Creamy Mustard on both sides of bun, top each bun with a Pork Belly Hot Dog and lightly drizzle Spicy Agave Lime syrup. Use a slotted spoon to add Jalapeño Pineapple. Place a few cilantro sprigs on top of Pork Belly Hot Dogs for garnish. Enjoy!

Pork Belly Hot Dogs

About the only knock on pork belly burnt ends are that they are pretty fatty and rich. By making them into hot dog length portions and serving them on a bun, the bread does an amazing job of cutting that fat and richness. And then to add in the creamy mustard, agave drizzle and that jalapeño pineapple, and this isn’t just something interesting or a must try once, this is one of those eye fluttering, toe curling recipes you will want to share with friends and family often. 

If you have any questions or comments, feel free to leave them below or shoot me an email. 

***Editor’s Note ~ Please welcome Merry as an official writer/recipe developer/photographer for GrillinFools.com. I think you will see she is EXCELLENT at all three of those things and we are honored to have her. Scroll down below the recipe card to see more examples of her photography. You can find a boatload of great recipes from Merry on her website A Merry Recipe***

If you would like to try a more traditional pork belly burnt end recipe you can find it here OR a slightly more daring option with an Asian twist

Pork Belly Hot Dogs

Pork Belly cut into hot dog bun lengths, smoked, seared and then put on a bun with creamy mustard, pineapple jalapeño and an agave drizzle to form Pork Belly Hot Dogs.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Entree
Cuisine: Barbecue
Servings: 12

Ingredients

Belly Good Rub:

  • 2 tbsp salt
  • 1.5 tbsp brown sugar
  • 1.5 tbsp smoked paprika
  • 1.5 tbsp coriander
  • ½ tbsp ancho
  • ½ tbsp cumin
  • ½ tbsp garlic powder
  • ½ tbsp mustard powder
  • ½ tbsp onion powder
  • ½ tbsp black pepper

Pork Belly Dogs:

  • 3-4 lb pork belly skin removed
  • 3 chunk hickory or cherry wood chunks
  • 12 hot dog bun (or how many you need)
  • salted butter (or oil to toast hot dog buns)

Spicy Agave Lime Drizzle:

  • cup water
  • ½ cup Agave Nectar
  • ¼ cup lime juice
  • 3 tsp sriracha

Creamy Mustard:

  • 1 cup mayonnaise
  • ¼ cup classic wet mustard
  • 2 tsp lemon juice
  • ¼ tsp granulated garlic

Jalapeño Pineapple:

  • 3 cup frozen pineapple 1/8” cubed (The perfect size is frozen Chef’s Cut pineapple.)
  • 1 jalapeno pepper finely chopped, or to taste
  • ¼ cup cilantro chopped, plus extra for garnish

Instructions

To Make Belly Good Rub:

  • Combine salt, brown sugar, spices, and pepper
  • Line two rimmed baking pans with parchment paper, and divide and scatter rub seasoning into each pan

To Prepare Pork Belly Hot Dogs:

  • Cut the pork belly into strips, 3/4-inch to 1-inch wide. Cut the length of each strip about 1-inch longer than the hot dog buns
  • Lay pork belly strips onto one rimmed pan with 1/2 the rub seasoning
  • Press pork firmly so that rub mixture adheres to bottom side of meat
  • Quickly invert pans that the seasoned pork lands into the second pan
  • Press pork firmly so that the rub adheres
  • Continue to roll pork in any extra seasoning that may be in pan
  • Set aside

To Prepare Smoker or Grill:

  • Adjust the smoker or grill for 250°F to 275°F indirect heat
  • Add 3 wood chunks
  • As smoker heats up prepare toppings and buns

To Make Spicy Agave Lime Drizzle:

  • Combine water, agave, lime juice, and sriracha in a small saucepan
  • Bring to a boil then simmer for 5-7 minutes until slightly thickened
  • Add extra sriracha if you like spicy heat
  • Set aside

To Make Creamy Mustard:

  • Combine mayonnaise, mustard, lemon juice, and granulated garlic
  • Whisk until well mixed, cover, and refrigerate

To Make Jalapeño Pineapple:

  • Combine pineapple, jalapeño, and cilantro, cover, and refrigerate

To Cook Pork Belly Dogs:

  • Place an upside down broiler pan on top of a foil lined, rimmed cookie sheet
  • Place pork belly hot dogs on the grill, fat side up
  • Close the lid, and smoke at 250°F-275°F degrees for 2 1/2 to 3 hours or until the internal temperature of the meat reaches about 200°F degrees
  • Open the vents on the smoker or grill to allow more air flow to increase the grill temperature to 400°F
  • Place the pork belly hot dogs back on the grill, turning frequently until all sides are crisp, about 10 minutes

To serve:

  • (Optional) Open hot dog buns and spread with soft butter or brush with oil and toast buns cut side down, until until golden brown.
  • Slather Creamy Mustard on both sides of bun, top each bun with a Pork Belly Hot Dog and lightly drizzle Spicy Agave Lime syrup
  • Use a slotted spoon to add Jalapeño Pineapple
  • Place a few cilantro sprigs on top of Pork Belly Hot Dogs for garnish

 

Pork Belly Hot Dogs

Pork Belly Hot Dogs

Pork Belly Hot Dogs

Pork Belly Hot Dogs

 

Merry Graham

Merry Graham is a Southern California award-winning competitive cook, home cook, recipe developer, food photographer, and brand ambassador. She is a mother of 4, grandma to 5 and an all-around foodie; named the Healthiest Cook In America by Bobby Flay in 2012! She is well respected in the cooking competition world, winning more contests than she can count while cashing in on over $150,000 in checks and prizes.

Merry has appeared on Food Network's Clash of the Grandmas and as a top 3 finalist on The Rachael Ray Show Great American Cookbook Competition. She has consecutively competed and placed in the top ten in the sandwich category in the nation's elite cooking competition, World Food Championships. As a competitor, her culinary trips have taken her to Scotland, the Philippines, Cancun, Panama, and several US states.

“A Merry Recipe” has been her main outlet of social media where her tasty and eye-appealing dishes are enjoyed by thousands. What ignites her now is “Grilling Grandma”, her latest adventure on social media where she shows off creative and unique smoke and grill recipes. Have you seen her Grill Baked Sourdough Boule with Smoked Garlic Herb Butter?

Merry shows no signs of slowing down. She swims regularly, and travels with her husband of 44-years. She loves connecting with other Foodies through social media and has become a member of a team of live-fire cooking called Social Feasts. As part of the Social Feasts live-fire influencers, she has plenty of opportunities to develop recipes for smoke and grill meats along with photographing social media content. Anyone who knows Merry will tell you SHE brings the FLAVOR that gives life to a party!

Merry Graham

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