Here’s a delicious guide to making Pork Belly Burnt Ends—crispy, caramelized, and melt-in-your-mouth 😋
Pork Belly Burnt Ends
Ingredients (4–6 servings)
- 2–3 lbs pork belly, skin removed
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup barbecue sauce
- Optional: honey or maple syrup for extra glaze
Instructions
- Preheat oven or smoker
- Oven: 275°F (135°C)
- Smoker: 225–250°F (107–121°C)
- Prepare pork belly
- Cut pork belly into 1–1.5 inch cubes.
- In a bowl, toss with brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Cook the pork
- Spread cubes on a baking sheet or foil pan (single layer).
- Bake or smoke for 2–2.5 hours, until tender but not falling apart.
- Glaze and caramelize
- Toss the cooked cubes with barbecue sauce (and honey/maple syrup if using).
- Return to oven or smoker 200–225°F (93–107°C) for another 30–45 minutes, stirring occasionally, until caramelized and sticky.
- Serve
- Enjoy as a main dish, appetizer, or alongside mac & cheese, coleslaw, or baked beans.
Tips & Variations
- Smoky flavor: Use a smoker or add a few drops of liquid smoke to the sauce.
- Extra crispy: Broil for 2–3 minutes at the very end.
- Sweet & spicy: Add a dash of cayenne or chili powder to the rub.
If you want, I can also give you a slow-cooker shortcut version that’s still caramelized and tender.
Do you want me to do that?
