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Pork belly burnt ends

Pork Belly Burnt Ends

Pork Belly Burnt Ends are the ultimate bite-sized BBQ indulgence—crispy on the outside, melt-in-your-mouth tender on the inside, and coated in a sticky, smoky glaze.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Appetizer
Cuisine American
Servings 12 Servings
Calories 685 kcal

Ingredients
  

  • 3 pounds pork belly skin removed and cut into 2-inch cubes
  • 1/4 cup your favorite BBQ rub
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup BBQ sauce
  • 4 tablespoons butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hot sauce optional
  • Salt and pepper to taste

Instructions
 

  • Preheat your grill to 275°F (135°C) for indirect cooking.
  • Season the pork belly cubes with the BBQ rub, ensuring they are evenly coated. Sprinkle with salt and pepper to taste.
  • Place the seasoned pork belly cubes on the grill over indirect heat, and close the lid. Let them smoke for 2-3 hours, or until they develop a rich, mahogany color and are beginning to render their fat.
  • In a saucepan, combine the brown sugar, honey, BBQ sauce, butter, apple cider vinegar, and hot sauce (if using). Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the sauce is well combined.
  • Carefully transfer the smoked pork belly cubes to a disposable aluminum pan or a grill-safe pan. Pour the sauce over the pork belly cubes, ensuring they are evenly coated.
  • Increase the grill temperature to 325°F (160°C) and place the pan of pork belly cubes back on the grill over indirect heat. Close the lid and let them cook for an additional 1-2 hours, or until the pork belly is tender and caramelized, stirring occasionally.
  • Once the pork belly cubes are tender and caramelized, remove them from the grill and let them rest for a few minutes.

Notes

  • Look for a piece of pork belly with a good balance of meat and fat. This ensures your burnt ends will be juicy and flavorful.
  • Patience is key. Cook the pork belly slowly at a low temperature to achieve that perfect melt-in-your-mouth texture.
  • Allow the burnt ends to rest for a few minutes after cooking. This helps the juices redistribute, making each bite even more succulent.
  • Dry rub adds so much flavor. Try this dry rub for pork or this all-purpose dry rub.

Nutrition

Calories: 685kcalCarbohydrates: 16gProtein: 11gFat: 64gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 92mgSodium: 220mgPotassium: 262mgFiber: 0.3gSugar: 14gVitamin A: 195IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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