Get ready to savor a mouthwatering twist on a classic appetizer with Dad's Ninja Woodfire Smoked Pork Belly Pigs in a Blanket! This recipe, made on the Ninja Woodfire Grill, brings together tender, smoky pork belly and flaky crescent dough, all glazed with a whiskey brown sugar butter that adds a sweet and savory finish.
The key to this dish is the Ninja Woodfire Grill, which imparts a rich, smoky flavor to the pork belly, making it irresistibly delicious. Start by smoking the pork belly until it's perfectly tender and infused with that distinctive woodfire taste. While the pork belly is smoking, prepare the whiskey brown sugar butter glaze by combining melted butter, brown sugar, and a splash of whiskey. This glaze not only adds a delightful sweetness but also enhances the smoky flavor of the pork belly.
This Page Contains Affiliate Links. For more Info See My Disclosures here.
Once the pork belly is ready, cut it into bite-sized pieces and wrap each piece in crescent dough. Brush the dough with the whiskey brown sugar butter glaze before placing them back on the Ninja Woodfire Grill. The result is a golden, flaky crust that envelops the succulent pork belly, creating a perfect balance of textures and flavors.
Serve these Ninja Woodfire Smoked Pork Belly Pigs in a Blanket as an appetizer or a standout snack at your next gathering. The combination of smoky pork belly, buttery dough, and the sweet, tangy glaze is sure to impress your guests and leave them wanting more.
Top Tip
Lighting the whiskey on fire burns off the alcohol much faster than any other method.
Recipe
Smoked Pork Belly Pigs in a Blanket
Equipment
- 1 Frying Pan
- 1 Smoker
- 1 Wood Pellets
- 1 Oven/Air Fryer
- 1 Knife
- 1 Cutting Board
- 1 Whisk
- 1 Mixer
Ingredients
- 2.25 LB Pork Belly Cut into Strips with Skin Removed
- 5 tablespoon BBQ Rub
- 2 Can Pillsbury Hawaiian Crescent Rolls
- 1 Stick Salted Butter
- 2 tablespoon Brown Sugar
- 50 ML Bourbon/Whiskey
Instructions
- Preheat your smoker to 225F or 107C.
- If your pork belly has skin, remove it and season it liberally with your BBQ rub.
- Smoke the pork belly until it reaches 200F or 93C.
- Preheat your air-fryer/oven to 350F or 177C.
- Cook the pigs in a blanket for 7-9 minutes or until golden brown.
- While the pigs in a blanket are cooking place a frying pan over medium heat and pour in the whiskey/bourbon. Light the whiskey/bourbon and once the flame is gone the alcohol is gone.
- Add in the brown sugar and whisk until it has dissolved.
- Add the butter and whiskey/sugar mix to a bowl and whip it until all combined.
- Once the pigs in a blanket are done cooking serve them with the whiskey brown sugar butter.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!
Ingredient and Equipment Links:
Like Dad's Ron Swanson Shirt?
Check out: RSVLTS.com
Buc-ee's Texas Round Up Brisket BBQ Rub:
Want to check out the Ninja Woodfire Grills?
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kinds of great cooking videos and food-related content.
Leave a Reply