Here’s a smoky, sticky Pork Belly Burnt Ends recipe—tender cubes with caramelized edges and melt-in-your-mouth centers 🔥🐖
Pork Belly Burnt Ends
Ingredients
- 3–4 lb pork belly, skin removed
- 2–3 tbsp BBQ rub (sweet or sweet-heat works best)
For the pan
- ½ cup BBQ sauce
- ¼ cup brown sugar
- 3 tbsp honey
- 4 tbsp unsalted butter, cubed
Instructions
- Prep pork belly
- Cut pork belly into 1½-inch cubes.
- Pat dry and coat generously with BBQ rub.
- Smoke
- Preheat smoker to 250°F (121°C).
- Smoke pork belly cubes on a rack or directly on grates for 2½–3 hours, until bark forms.
- Wood: apple, cherry, or hickory.
- Braise
- Transfer cubes to an aluminum pan.
- Add butter, brown sugar, honey, and BBQ sauce.
- Cover tightly with foil and return to smoker for 1½ hours.
- Caramelize
- Remove foil and gently toss cubes in sauce.
- Cook uncovered for 30–45 minutes, until sauce thickens and edges are sticky.
- Rest & serve
- Rest 10 minutes before serving.
Oven Method (No Smoker)
- Bake seasoned cubes at 275°F for 2½ hours.
- Transfer to covered pan with sauce ingredients; bake 1½ hours.
- Uncover, raise oven to 425°F, and bake 15–20 minutes to caramelize.
Pro Tips
- 🔥 Don’t oversauce early—let bark develop first
- 🌶️ Add cayenne or hot honey for heat
- 🍍 Pineapple juice or apple juice adds tang
- 🧈 More butter = richer finish (competition style)
If you want a Kansas City sweet, spicy gochujang, or maple-bourbon glaze, I can customize it for you.
