Smoked Pork Belly Bites with Garlic Mustard & Hickory-Molasses Glaze

Bold & Braised Smoked Pork Belly with Garlic Mustard & Hickory-Molasses Glaze is the kind of dish that stops conversation when it hits the table. It starts with rich, smoky pork belly cubes seasoned generously with Roasted Garlic Peppercorn Seasoning by Char Crust, building a deep, savory crust before the braise ever begins. That first stage is critical -- the peppery bark creates structure and contrast so the finished bites aren’t just soft and saucy, but layered and textured.

At first glance, pairing a molasses-forward BBQ sauce with a creamy garlic mustard might seem unexpected. Molasses leans sweet and smoky, while mustard brings tang and sharpness. But that contrast is exactly why it works -- especially with pork belly. The richness of the pork needs acidity to stay balanced, and the Creamy Garlic Mustard Sauce by Terrapin Ridge Farms provides just enough brightness to cut through the fat without overpowering it. Meanwhile, Northwoods Original BBQ Sauce brings honeyed depth and subtle chipotle warmth that wraps everything in that classic backyard BBQ character.

When combined in the right ratio, the glaze becomes something more complex than either sauce alone. The molasses gives you that sticky, lacquered finish, while the mustard smooths the sweetness and adds savory garlic undertones. It’s not a mustard-forward dish, and it’s not candy-sweet...it’s balanced, bold, and surprisingly refined. Think steakhouse richness meets competition-style glaze.

The braising step is where the magic happens. After the bark sets, the pork belly is gently finished in a covered pan with a splash of liquid and butter, allowing the connective tissue to break down while staying juicy. When uncovered and tossed in the glaze, the sauce tightens and clings, creating glossy, sticky bites that are tender inside but still structured on the outside.

This recipe embodies the spirit of the Bold & Braised box: build flavor first, control moisture second, and finish strong. It’s proof that when you understand technique, and trust bold flavor combinations, you can turn a humble cut into something unforgettable.