Prepare your taste buds for an extraordinary culinary journey with a gourmet twist on a beloved classic: Dad’s Ninja Woodfire Smoked Pork Belly Pigs in a Blanket. This isn’t just any appetizer; it’s a meticulously crafted delight featuring succulent, slow-smoked pork belly embraced by flaky, buttery crescent dough, all elevated by a decadent whiskey brown sugar butter glaze. Crafted on the revolutionary Ninja Woodfire Grill, this recipe promises an unforgettable sweet, savory, and smoky experience perfect for any occasion.
Unleash the Flavor: The Magic of Woodfire Smoking
The true brilliance of this dish lies in the smoky depth imparted by the Ninja Woodfire Grill. This innovative appliance transforms ordinary pork belly into a melt-in-your-mouth masterpiece, infused with a rich, aromatic woodfire flavor that no oven or conventional grill can replicate. Starting with quality pork belly is paramount. Opt for a cut with a good balance of meat and fat, ensuring it’s skinless or that you remove the skin before seasoning. A generous application of your favorite BBQ rub creates a flavorful crust, or “bark,” during the smoking process, locking in moisture and intensifying the taste.
The smoking process is where patience truly pays off. Maintaining a consistent temperature of 225°F (107°C) allows the pork belly to slowly render its fat, becoming incredibly tender while absorbing the nuanced notes from your chosen wood pellets. Hickory or applewood pellets are excellent choices, offering a robust yet complementary smoke profile that harmonizes beautifully with pork. You’ll smoke the pork belly until it reaches an internal temperature of 200°F (93°C), a critical point where the collagen breaks down, resulting in that desirable, fall-apart texture. This low-and-slow method is the secret to achieving pork belly that is both intensely flavorful and unbelievably tender, ready to be wrapped in its flaky embrace.
Crafting the Signature Whiskey Brown Sugar Butter Glaze
While your pork belly is gently smoking away, turn your attention to the star glaze that adds a final layer of sweet and savory complexity. This whiskey brown sugar butter glaze is incredibly easy to prepare yet delivers a profound impact. Begin by melting salted butter, then introduce rich brown sugar and a splash of your preferred bourbon or whiskey. The alcohol component is key, but don’t worry about the intoxicating effects; the magic happens when you flambé the whiskey in a frying pan over medium heat. This quick flash of flame efficiently burns off the alcohol, leaving behind only the concentrated, aromatic essence of the whiskey.
Once the flame subsides, whisk in the brown sugar until it completely dissolves, creating a syrupy, caramelized base. Finally, combine this whiskey-infused syrup with the melted butter, whipping it until thoroughly blended into a smooth, luscious glaze. This glaze not only contributes a delightful sweetness that balances the smoky richness of the pork belly but also provides a sticky, irresistible coating that caramelizes beautifully during the final bake, creating a visually appealing golden sheen and an explosion of flavor in every bite.
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Assembly: The Art of Wrapping and Baking
Once your smoked pork belly has reached its perfect tenderness, allow it to cool slightly before slicing it into bite-sized pieces. Aim for pieces that are small enough to be easily wrapped by the crescent dough but substantial enough to offer a satisfying bite. Next, unroll your crescent dough (Hawaiian crescent rolls add an extra touch of sweetness and softness, which pairs wonderfully with the pork and glaze) and separate the triangles. Each piece of smoked pork belly will find its cozy home within a crescent roll.
The wrapping technique is straightforward: place a piece of pork belly at the wide end of a crescent dough triangle, then roll it up towards the pointed end, ensuring the pork belly is fully enclosed. This creates a neat, uniform “pig in a blanket.” Before placing these delectable parcels back into the Ninja Woodfire Grill (or a preheated oven/air fryer), brush each one liberally with the whiskey brown sugar butter glaze. This step is crucial for achieving that gorgeous golden-brown, slightly sticky, and sweet crust. The glaze will caramelize in the heat, creating a beautiful contrast in textures and an even deeper flavor profile. Bake them at 350°F (177°C) for approximately 7-9 minutes, or until the crescent dough is puffed, golden, and flaky, and the glaze is perfectly set.
Serving Suggestions & Occasions
These Ninja Woodfire Smoked Pork Belly Pigs in a Blanket are more than just an appetizer; they are a statement piece for any gathering. Serve them warm, straight from the grill or oven, arranged elegantly on a platter. The combination of tender, smoky pork belly, the buttery flakiness of the crescent dough, and the sweet, tangy complexity of the whiskey brown sugar glaze creates an irresistible symphony of flavors that will undoubtedly impress your guests and leave them clamoring for the recipe.
They are ideal for game day parties, holiday gatherings, backyard BBQs, or even a sophisticated weekend brunch. For an extra touch, consider serving them with a small side of apple chutney, a spicy mustard, or even a simple fresh herb dip to complement their rich flavors. Pair them with a crisp lager, a medium-bodied bourbon, or a sparkling cider to enhance the overall experience. No matter the occasion, these Smoked Pork Belly Pigs in a Blanket are guaranteed to be a conversation starter and a memorable culinary highlight.
Top Tip: Flambéing Whiskey Safely
When making the whiskey brown sugar butter glaze, the instruction to “light the whiskey on fire” (flambé) is a critical step for burning off the alcohol rapidly, leaving behind only its rich flavor. To do this safely and effectively:
- Use a Metal Frying Pan: Ensure your pan is suitable for high heat.
- Clear the Area: Remove anything flammable from around your stovetop.
- Pour Carefully: Add the whiskey to the pan and let it warm slightly.
- Ignite with Caution: Use a long lighter or a lit match to touch the surface of the whiskey. It should ignite quickly.
- Stand Back: The flame will be visible and can be quite high initially. Do not lean over the pan.
- Let it Burn Out: Allow the flame to completely die down on its own. This indicates that the alcohol has evaporated, leaving only the complex whiskey flavor behind. Do not try to extinguish it with water or by covering it.
- Ventilate: Ensure good ventilation in your kitchen.
This technique concentrates the whiskey’s essence, adding a deeper, more sophisticated note to your glaze without any harsh alcoholic taste.
Recipe: Smoked Pork Belly Pigs in a Blanket
Smoked Pork Belly Pigs in a Blanket
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Equipment
- 1 Frying Pan
- 1 Smoker (Ninja Woodfire Grill recommended)
- Wood Pellets
- 1 Oven/Air Fryer
- 1 Knife
- 1 Cutting Board
- 1 Whisk
- 1 Mixer (optional, for whipping butter)
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 (like the Ninja Woodfire Grill) to 225°F (107°C).
- If your pork belly has skin, carefully remove it. Season the pork belly liberally on all sides with your chosen BBQ rub.
- Place the seasoned pork belly in the smoker and cook until it reaches an internal temperature of 200°F (93°C). This typically takes 1 hour to 1 hour and 10 minutes, depending on thickness.
- While the pork belly is smoking, preheat your air fryer or oven to 350°F (177°C) for the final baking step.
- Once smoked, remove the pork belly and slice it into bite-sized pieces. Unroll the crescent rolls and wrap each piece of pork belly in a crescent dough triangle.
- For the glaze: Place a frying pan over medium heat and pour in the whiskey/bourbon. Carefully light the whiskey/bourbon on fire (flambé). Once the flame is gone, the alcohol has burned off, leaving behind its pure flavor.
- Add the brown sugar to the pan with the whiskey and whisk until it has completely dissolved, forming a syrup.
- In a separate bowl, add the softened butter. Pour the whiskey/sugar mix into the bowl with the butter and whip it until all ingredients are well combined and smooth.
- Brush the wrapped pigs in a blanket with the whiskey brown sugar butter glaze. Bake for 7-9 minutes in the preheated air fryer/oven or until golden brown and flaky.
- Serve immediately with any remaining whiskey brown sugar butter for dipping, or as an optional final drizzle. Enjoy your gourmet appetizer!
Video
Nutrition
Carbohydrates: 3g |
Protein: 12g |
Fat: 79g |
Saturated Fat: 32g |
Polyunsaturated Fat: 8g |
Monounsaturated Fat: 34g |
Trans Fat: 0.5g |
Cholesterol: 122mg |
Sodium: 43mg |
Potassium: 243mg |
Sugar: 3g |
Vitamin A: 366IU |
Vitamin C: 0.4mg |
Calcium: 12mg |
Iron: 1mg
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Recommended Ingredients and Equipment
To ensure you achieve the best possible results for your Smoked Pork Belly Pigs in a Blanket, here are some of the tools and ingredients Dad recommends. These links are affiliate links, meaning we may earn a small commission if you make a purchase, at no extra cost to you. Your support helps us continue to create delicious recipes and content!
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Flavorful BBQ Rub for Perfect Pork Belly:
A good BBQ rub is essential for developing that delicious bark and deep flavor on your pork belly. Dad recommends Buc-ee’s Texas Round Up Brisket BBQ Rub for its balanced profile of savory spices and a hint of sweetness that perfectly complements the pork.
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Master Your Smoke with the Ninja Woodfire Grill:
The Ninja Woodfire Grill is the cornerstone of this recipe, providing that authentic smoky flavor with incredible convenience. It’s an all-in-one outdoor grill, smoker, and air fryer, making it versatile for countless recipes. If you’re looking to elevate your outdoor cooking, this grill is a fantastic investment.
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If you enjoyed this recipe and want to dive deeper into the world of grilling, smoking, and all things delicious, Dad has a thriving YouTube channel packed with engaging cooking videos, helpful tips, and food-related content. From detailed recipe walkthroughs to equipment reviews and culinary experiments, there’s something for every home cook and grill enthusiast. Join the community and get inspired for your next meal!