The Juiciest Pork Belly Burnt Ends Recipe You’ll Ever Try

Crispy, succulent pork belly burnt ends dance between smoky barbecue magic and mouthwatering indulgence.

Tender cubes of meat promise an irresistible culinary adventure waiting to unfold.

Slow-cooked perfection demands patience and precise technique from passionate grill masters.

Meat lovers will appreciate how these delectable morsels combine rich flavor with an incredible caramelized exterior.

Each bite represents a symphony of textures that melt effortlessly on your palate.

Marinating and seasoning become crucial steps in creating these legendary barbecue treasures.

FAQs

• What is the best way to prepare pork belly for this recipe?

Trim excess fat and skin, then cut into uniform 1-inch cubes to ensure even cooking and consistent texture.

• Can I use a different type of wood pellet for smoking?

Yes, you can experiment with different wood pellets like hickory or apple, but cherry provides a sweeter flavor profile that complements the pork.

• How do I know when the pork belly burnt ends are done?

Look for an internal temperature of 200°F and a tender, caramelized exterior with a slightly crispy texture.

• Is this recipe spicy due to the Tabasco sauce?

The Tabasco adds a mild kick, but the brown sugar and honey balance the heat, creating a sweet and slightly spicy flavor.

Pork Belly Burnt Ends Highlights

• Savor Smoky Flavor Explosion: Cherry wood pellets infuse a sweet, rich smokiness that transforms ordinary pork belly into an extraordinary taste adventure.
• Master Easy Gourmet Cooking: Surprisingly simple steps allow home cooks to create restaurant-quality appetizers without complex techniques or professional training.
• Perfect Party Pleaser: These bite-sized, saucy cubes become an instant crowd-favorite at gatherings, guaranteeing rave reviews from guests who love tender, caramelized meat.
• Versatile Meal Companion: Adaptable as an appetizer, main course, or game day snack, these burnt ends suit multiple dining scenarios from backyard barbecues to elegant dinner parties.

Ingredients for Pork Belly Burnt Ends

• Pork Belly: A rich and flavorful cut of meat that becomes tender and caramelized when smoked.

• Dry Rub Ingredients: A blend of spices that adds depth and complexity to the pork belly.
• Olive Oil: Helps the dry rub adhere to the meat and promotes even seasoning.

• Butter, Brown Sugar, Honey, Tabasco: A sweet and spicy sauce that creates a sticky, delicious coating for the pork belly burnt ends.

Cooking Spray: Prevents the pork belly cubes from sticking to the wire rack during smoking.

Foil: Used for lining the baking sheet and covering the pan during the glazing process.

Wire Rack: Allows for even air circulation and helps the pork belly cubes cook uniformly.

Preparation Steps for Pork Belly Burnt Ends

Step 1: Prepare Your Smoker

Fire up your smoker to a cozy 225°F.

Choose a wood pellet that adds a sweet punch – cherry works like magic.

Line a baking sheet with foil and place a wire rack on top.

Step 2: Trim and Cube the Pork Belly

Slice away excess fat and skin from the pork belly.

Cut the meat into perfect 1-inch cubes that’ll make your mouth water.

Step 3: Season and Coat

• Olive oil
• Dry rub mixture

Ensure each cube gets a generous coating of flavor.

Spray your wire rack with cooking spray and arrange the cubes with a little breathing room between them.

Step 4: First Smoke Session

Smoke the cubes uncovered for 1 hour.

Kick up the temperature to 250°F and continue smoking for another 2.5 hours.

Let the magic begin!

Step 5: Create the Decadent Sauce

• Butter
• Brown sugar
• Honey
• Tabasco sauce

Cook until the sugar dissolves completely, creating a sticky, sweet, and spicy symphony.

Step 6: Sauce and Wrap

Transfer the smoked pork belly cubes to a foil pan.

Pour the luscious sauce over the cubes, covering them completely.

Wrap the pan with foil and return to the smoker.

Step 7: Final Cooking and Serving

Cook for 1 hour or until the internal temperature hits 200°F.

Remove the foil, close the smoker lid, and smoke for an additional 20 minutes.

Pull out the most incredible pork belly burnt ends and serve immediately, drizzling any remaining sauce on top.

Pro Tips for Pork Belly Burnt Ends

• Trim pork belly meticulously to ensure even cooking and maximum flavor absorption.
• Coat cubes thoroughly with dry rub, massaging spices into every surface for deep, consistent seasoning.
• Arrange pork belly cubes with slight separation on wire rack to allow proper smoke circulation and even cooking.
• Melt sauce ingredients slowly and completely to create a smooth, glossy coating that caramelizes beautifully on the meat.
• Use meat thermometer to check internal temperature, ensuring pork reaches 200°F for tender, melt-in-your-mouth texture.

Variations for Pork Belly Burnt Ends

• Beef Burnt Ends Alternative: Replace pork belly with beef brisket point for a classic barbecue version, using the same smoking and glazing technique.
• Spicy Korean Variation: Swap Tabasco for gochujang and add soy sauce to the glaze, creating a bold Korean-inspired flavor profile.
• Low-Carb Keto Option: Eliminate brown sugar from the glaze, using a sugar-free sweetener like erythritol while maintaining the same cooking method.
• Vegetarian Adaptation: Substitute pork belly with firm tofu or large portobello mushroom cubes, using the same dry rub and smoking technique for a plant-based alternative.

Serving Suggestions for Pork Belly Burnt Ends

• Barbecue Bliss Platter: Arrange burnt ends on a rustic wooden board with pickled jalapeños and crisp dill pickle spears for a classic Texas-style presentation.
• Comfort Carb Companion: Serve atop creamy mac and cheese or alongside buttery cornbread to soak up the delicious caramelized sauce.
• Party Appetizer Magic: Skewer these bite-sized morsels with toothpicks and drizzle extra sauce for an irresistible game day or cocktail party snack that'll vanish quickly.
• Sandwich Transformation: Layer the pork belly burnt ends on soft brioche buns with coleslaw for an epic handheld meal that combines smoky, sweet, and tangy flavors.

Storage Advice for Pork Belly Burnt Ends

• Store cooled pork belly burnt ends in an airtight container for up to 3-4 days in the refrigerator. Cover completely with sauce to prevent drying out.
• Wrap individual portions tightly in plastic wrap, then place in freezer bags. Freeze for maximum 2 months. Label with date and contents.
• Place portions on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until internal temperature reaches 165°F.
• Preheat oven to 275°F. Place burnt ends in baking dish, add splash of broth or sauce. Cover with foil, warm for 10-15 minutes, checking temperature periodically to prevent overcooking.

Pork Belly Burnt Ends Recipe

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4.8 from 17 reviews

• Total Time: 5 hours 30 minutes
• Yield: 6 1x

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Description

Succulent pork belly burnt ends deliver a mouthwatering journey through smoky, caramelized perfection. Rich Texas-style barbeque magic combines tender meat, sweet glaze, and irresistible bark that pulls you into a flavor adventure waiting to be savored.

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Ingredients

Scale 1x2x3x

Protein:

• 3 pounds pork belly, sliced into 1-inch cubes

Spice Blend:

• 3 tablespoons kosher salt
• 2 tablespoons smoked paprika
• 1 tablespoon chipotle powder
• 1 tablespoon coarse black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne powder
• 1/2 cup brown sugar

Finishing Ingredients:

• 2 tablespoons olive oil
• 1/4 cup butter
• 1/4 cup brown sugar
• 2 tablespoons honey
• 3 teaspoons Tabasco or hot sauce of choice

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Instructions

1. Prepare the smoker at 225°F using cherry wood pellets, positioning a wire rack over a foil-lined baking sheet.
2. Meticulously trim excess fat from pork belly, cutting into precise 1-inch uniform cubes.
3. Drizzle olive oil over cubes and generously coat with prepared dry rub, ensuring complete coverage.
4. Arrange seasoned cubes on wire rack, spacing them slightly apart for optimal smoke circulation.
5. Smoke uncovered at super smoke setting for 1 hour, then increase temperature to 250°F and continue smoking for an additional 2.5 hours.
6. Create glaze by combining butter, brown sugar, honey, and Tabasco in a saucepan, heating until sugar dissolves completely.
7. Transfer smoked pork belly cubes to a foil pan, drench with prepared glaze, and cover tightly.
8. Return to smoker and cook for 1 hour or until internal temperature reaches 200°F.
9. Remove foil, close smoker lid, and smoke for final 20 minutes to caramelize exterior.
10. Plate immediately, drizzling with any remaining sauce for enhanced flavor profile.

Notes

• Choose fatty pork belly cuts with consistent marbling for maximum flavor and tenderness during smoking process.
• Use cooking spray generously on wire rack to prevent cubes from sticking and ensure easy removal.
• Consider adjusting Tabasco sauce quantity based on personal spice tolerance, allowing customization of heat level.
• Allow extra resting time after cooking to let meat absorb remaining sauce and enhance overall flavor profile.

• Prep Time: 30 minutes
• Cook Time: 5 hours
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 479 kcal
• Sugar: 14 g
• Sodium: 1380 mg
• Fat: 44 g
• Saturated Fat: 15 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.3 g
• Carbohydrates: 13 g
• Fiber: 1.5 g
• Protein: 12 g
• Cholesterol: 80 mg