Sweetwater Pork Belly

There’s a hush that settles over the backyard just before the smoke rises. That moment when coals catch, the wood begins to whisper, and you know something unforgettable is about to happen.

That’s where Sweetwater Pork Belly comes from—right at the crossroads of patience and flavor. Inspired by lazy summer afternoons on the bayou, this recipe isn’t rushed. It’s slow-smoked, lovingly glazed, and kissed with the deep flavor of Louisiana Bayou Spice.

We imagined this dish by thinking of stories passed between generations: of porches with peeling paint, of music playing through open windows, and of food that speaks before you say a word. The pork belly is cut into thick cubes, seasoned generously, then smoked low and slow until each piece becomes a perfect bite—crispy at the edges, tender at the center, and shining with a sticky-sweet glaze that feels both familiar and entirely new.

This one’s built for sharing—whether you're feeding a crowd or making a little moment feel like a celebration. With flavors bold enough to stand tall next to any national brand and roots deep in Southern cooking traditions, Sweetwater Pork Belly is proof that the best bites tell the best stories.

Sweetwater Pork Belly

Smoked, seared, and glazed to perfection—with Southern soul in every bite.

Ingredients:

• 3–4 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 4 palmfuls of Louisiana Bayou Spice
• 2 tbsp brown sugar
• 1 tsp cracked black pepper
• 1 tbsp olive oil

For the Glaze:

• ½ cup honey
• ¼ cup bourbon (or substitute with maple syrup)
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• Optional: pinch of cayenne or chili flakes for a gentle kick

Instructions:

1. Prep the Pork Belly:

   • In a large bowl, toss pork belly cubes with Louisiana Bayou Spice, brown sugar, black pepper, and olive oil until well-coated.
   • Let marinate for 30 minutes to 1 hour, if time allows.

2. Smoke the Pork Belly:

   • Preheat your smoker to 250°F (121°C). Use applewood or pecan wood for a mellow smoke.
   • Place pork belly cubes directly on the grates or on a wire rack.
   • Smoke for 2.5 to 3 hours, until the fat renders and the cubes develop a deep, smoky bark.

3. Glaze & Caramelize:

   • Combine glaze ingredients in a saucepan over medium heat. Simmer for 5–7 minutes until it slightly thickens.
   • Transfer pork belly to a foil pan and pour the glaze over the cubes. Toss to coat.
   • Cover the pan and return to the smoker (or oven) for another 30–45 minutes, letting the glaze soak in and finish caramelizing. Uncover the last 10 minutes for a sticky finish.

4. Serve & Impress:

   • Let rest slightly before serving. These bites are perfect on their own, with cornbread, or served atop creamy grits or slaw for a showstopper plate.