Pork Belly Hot Dogs - Super Bowl Grilling Series
Just two days until kickoff—do you have the perfect game-day spread ready? The Super Bowl Grilling Series is all about bold flavors, and these Pork Belly Hot Dogs are ready to take center stage. Forget the usual franks—this recipe swaps them out for rich, smoky, slow-grilled pork belly, delivering crispy edges, tender bites, and a deep, savory flavor that stands up to any classic hot dog.
Thick-cut strips of pork belly are coated in a bold dry rub and slow-cooked over the grill until they develop a beautifully caramelized crust. The result? Juicy, smoky bites packed with layers of flavor. Once grilled to perfection, each piece is nestled into a soft bun and finished with a simple yet vibrant topping—fresh pineapple relish, crisp jalapeños, and a smooth, tangy sauce that brings everything together.
These hot dogs bring the perfect balance of crunch, spice, and smoke to your Super Bowl menu, making them a guaranteed hit for your watch party. Whether paired with a cold drink or served alongside classic game-day sides, they deliver the flavor that keeps everyone coming back for more.
Ready to fire up the grill? Check out more Super Bowl Grilling Series recipes and get set for the ultimate tailgate feast!
Serves 12
Pork Belly Hot Dogs 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 buns (or how many you need)
- salted butter (or oil to toast hot dog buns)
Spicy Agave Lime Drizzle
- ⅛ 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 cups 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
Pork Belly Hot Dogs Directions
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 the rub mixture adheres to the bottom side of the meat
- Quickly invert the 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 the pan
- Set aside
To Prepare Smoker or Grill
- Adjust the smoker or grill for 250°F to 275°F indirect heat
- Add three wood chunks
- As the 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
Taken from grillinfools.com https://grillinfools.com/pork-belly-hot-dogs/