Of course.
First, chunk up the belly into 1” cubes. Then I rubbed with a five spice rub, brown sugar, ginger, S/P and let sit over night. Original recipe didnt call for overnight, but I was trying to prep so I didn’t have to do so much day of. In the morning, I used some silicon grill mats and placed the belly cubes on two racks and smoked at 225* for 2 hours. Next, all belly went into an aluminum foil pan and mixed with a glaze of honey, soy, rice vinegar and siracha. Back in smoker covered for 2 more hours. Then uncover and let the cubes crisp up for 30 minutes. I used a 3-4oz chunk of sugar maple and made a foil boat of sweet blend chips. This crisp up period, i upped the temp to 275. You could do this in the oven as well if you want more crisp, perhaps a quick minute or two under the broiler.
I served with fresh baguettes, quick pickle veg and jalepenos, cilantro and a spicy mayo.
Hope that helps. Enjoy!
