Here’s a delicious way to make Pork Belly Burnt Ends—crispy, caramelized, and packed with flavor. This is a bit of a process, but it’s absolutely worth it.
Ingredients
- 3–4 lbs pork belly, skin removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika (optional, for smoky flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/4 cup honey or brown sugar
Instructions
- Preheat the smoker or oven:
- If smoking: preheat to 250°F (120°C).
- If using oven: preheat to 275°F (135°C).
- Season the pork belly:
- Toss the pork belly cubes with olive oil, salt, pepper, paprika, garlic powder, and onion powder until evenly coated.
- Cook low and slow:
- Place the cubes on a wire rack over a baking sheet or directly on the smoker grates.
- Smoke or bake for 2–3 hours until they reach an internal temperature of around 190–200°F (88–93°C). The cubes should be tender but not falling apart.
- Caramelize the burnt ends:
- Transfer the pork belly cubes to a foil pan. Mix with barbecue sauce and honey/brown sugar.
- Cover with foil and cook for another 45–60 minutes at 250–275°F (120–135°C) until caramelized and sticky.
- Serve:
- Remove from the oven or smoker, let rest for 5–10 minutes, then serve warm. They’re perfect as an appetizer or alongside mashed potatoes, baked beans, or coleslaw.
🔥 Tips for best results:
- Using a smoker gives a great smoky flavor, but the oven method works well too.
- Don’t overcrowd the pan—give the cubes space so they crisp up nicely.
- Stir halfway through the caramelizing step to coat all sides evenly.
If you want, I can also give a faster oven-only version that still gets them sticky and delicious in under 2 hours. Do you want me to make that version too?
