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Pork Belly Elote Jalapeno Poppers

Stephen Kina

Prep Time

30 minutes

Cook Time

2 hours 30 minutes

Smoky, creamy, and loaded with bold flavor, these Pork Belly Elote Jalapeño Poppers take a classic appetizer to the next level. Tender, slow-smoked Kurobuta pork belly bites are paired with a rich elote-style filling—made with cream cheese, sour cream, corn, Tajín, and melty cheese—then baked into fresh jalapeños until golden and bubbling. Finished with BBQ sauce, cilantro, and cotija, every bite delivers the perfect balance of heat, smoke, and indulgence.

Pork Belly Elote Jalapeno Poppers

Ingredients

  • 1 Kurobuta Pork Belly

  • 8 jalapenos

  • 6 ounces cream cheese

  • 4 ounces sour cream

  • 1 cup shredded Mexican cheese

  • ½ cup sharp cheddar cheese

  • 1 cup can corn

  • 1 cup bacon bits

  • 1 red onion, diced

  • 2 tablespoons Tajin

  • Cilantro for garnish

  • Cotija cheese for garnish

  • TFTI Cajun Honey Spicy Garlicky Rub

  • Meat Mitch Whomp Sauce

Directions

  1. Preheat your smoker to 250ºF or light your charcoal for open fire grilling.

  2. Cut your Pork Belly into horizontal strips then into thin cubes to skewer. Skewer your pork belly then season with your favorite pork rub. I used TFTI Cajun Honey Spicy Garlicky Rub.

  3. Place the skewers in your smoker or over your fire at a distance where you can hold your hand for at least 8 seconds.

  4. You are going to rotate your skewers until your pork belly bites reach an internal temp of 203ºF or probe tender.

  5. Cut your jalapeños in half and remove seeds.

  6. Mix your elote filling and fill your halved jalapeños.

  7. Place on a wire rack and into your smoker or oven at 275ºF for 20 to 30 minutes. You want the filing to be bubbling and golden brown.

  8. Once your pork belly is done, remove from skewers and dice up. Add your favorite BBQ sauce and mix, I used Meat Mitch Whomp sauce.

  9. Generously place pork belly bites on your jalapeños poppers add your cilantro and cotija cheese and enjoy!