In Bacon, BBQ & Grilling, International, Recipes, Rub & Marinades and Glazes & Sauces

Bacon Wrapped Moroccan Spiced Pork Belly

Recipe created by Rusty Johnson of Rusty's BBQ Facebook: Rusty's BBQ Instagram/Twitter: rustys_bbq


  • 4 lbs Johnston’s Pork Belly cut into 2”-3” cubes (about 16-20 cubes)
  • 16-20 Johnston’s Thick-Cut Bacon Slices

Moroccan Spice Rub

  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 ½ tbsp white sugar
  • 2 tsp salt
  • 1 tsp ground cardamom
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp pepper

Saffron Garlic Aioli

  • ¼ cup red wine vinegar
  • 1 tbsp honey
  • pinch of saffron
  • 1 cup mayonnaise
  • 2-3 garlic cloves minced
  • lemon juice and zest of half a lemon
  • salt and pepper to taste

Bacon Harissa Red Pepper Sauce

  • ½ lb Johnston’s Bacon diced
  • 1 medium white onion finely diced
  • 2 whole roasted red peppers from a Jar diced
  • 2 tbsp harissa chili paste
  • ½ tbsp brown sugar


  • Combine the Moroccan spice rub ingredients; set aside.
  • Preheat oven to 250ºF.
  • Rub each pork belly cube liberally with Moroccan spice rub.
  • Cook for 2-3 hours at 250ºF or until fork tender.
  • Remove the pork belly and wrap in thick-cut bacon.
  • Continue to cook for another hour until bacon is crisp or cooked through.
  • Assemble bacon wrapped pork belly on plate and top with saffron garlic aioli and bacon harrisa red pepper sauce (see below).

Saffron Garlic Aioli

  • Add saffron, vinegar, and honey to a pan on low heat. Cook for 2 minutes to get the saffron color and flavour out; Careful not to burn the honey.
  • Add the saffron/honey/vinegar mixture, garlic, lemon juice, and lemon zest to the Mayonnaise.
  • Mix all together and let sit for a couple hours in the fridge. The longer it sits, the more the yellow flavour comes out. You will have to re-stir the aioli after it sits to properly mix in the saffron.

Bacon Harissa Red Pepper Sauce

  • Cook bacon until browned; Remove bacon, but keep the drippings.
  • Add onion and cook onion until browned.
  • Add sugar and cook for another minute.
  • Add Harissa chili paste, red peppers, and bacon and cook for another 1-2 minutes.
  • The sauce may be spicy at first, but will mellow out as it cools off. As well, the other items in the burger will reduce the spiciness.

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