Pork Belly Burnt Ends | Smoked Pork Belly

If you're a barbecue enthusiast or just someone who loves indulging in delicious, smoky flavors, get ready to elevate your grilling game with our irresistible Pork Belly Burnt Ends recipe.

Why You'll Love This Spectacular Smoked Recipe

• Savory Delight. Our Pork Belly Burnt Ends are packed with mouthwatering flavors that will tantalize your taste buds.
• Easy Preparation. With simple ingredients and easy-to-follow steps, you'll be amazed at how effortless it is to create these culinary masterpieces.
• Perfect for BBQs. Whether you're hosting a backyard barbecue or simply craving some delicious comfort food, these Pork Belly Burnt Ends are guaranteed to be a hit with family and friends.
• Versatile Dish. Serve them as appetizers, main dishes, or even as a tasty topping for salads and sandwiches.

Bursting with savory goodness and caramelized to perfection, these bite-sized delights will have you coming back for more.

Do You Cut The Skin Off Pork Belly For Burnt Ends?

Yes, when making pork belly burnt ends, it's typically recommended to trim off the skin or rind from the pork belly before cubing it. The skin can become tough and chewy during the smoking process, detracting from the tender and succulent texture of the burnt ends.

By removing the skin, you allow the seasonings and smoke to penetrate the meat more effectively, resulting in a more flavorful and enjoyable end product.

How Long Does It Take To Make Pork Belly Burnt Ends?

The time it takes to make pork belly burnt ends can vary depending on several factors, including the size and thickness of the pork belly cubes, the cooking temperature, and the desired level of doneness.

In total, it can take anywhere from 3.5 to 5 hours to make pork belly burnt ends.

Ingredients You'll Need

• Pork Belly- Opt for high-quality pork belly with a good balance of meat and fat for the best results.
• Dry Rub- Create a flavorful dry rub using a combination of spices like paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
• Barbecue Sauce- Choose your favorite barbecue sauce to coat the burnt ends and add a sweet and tangy flavor.
• Butter- Use unsalted butter to add richness and depth to the glaze.

How To Make Pork Belly Burnt Ends

1. Prepare the Pork Belly. Trim any excess fat and remove the skin if it's still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
2. Season the Pork Belly. Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
3. Preheat the Smoker. Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
4. Smoke the Pork Belly. Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
5. Make the Glaze. While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
6. Braise the Pork Belly. Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
7. Continue Cooking. Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
8. Rest and Serve. Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.

Tips And Tricks

Here are some tips and tricks to help you make delicious pork belly burnt ends:

• Choose the Right Cut. Start with a high-quality piece of pork belly with a good balance of meat and fat. Look for a belly slab that is well-marbled for the best flavor and texture.
• Trimming. Trim the excess fat from the pork belly to ensure even cooking and better flavor absorption from the seasoning and smoke.
• Uniform Cubes. Cut the trimmed pork belly into uniform cubes to ensure even cooking. Aim for cubes that are around 1 to 1.5 inches in size for the perfect bite.

Variations

Here are some delicious variations for pork belly burnt ends:

• Asian-Inspired Glaze- Brush it with a sweet and tangy glaze made with ingredients like soy sauce, honey, garlic, ginger, and chili paste.
• Spicy Rub- For a kick of heat, coat the pork belly cubes with a spicy rub made with ingredients like paprika, cayenne pepper, chili powder, and brown sugar.
• Maple Bourbon Sauce- Drizzle the cooked pork belly with a decadent maple bourbon sauce made with maple syrup, bourbon whiskey, brown sugar, and butter.

What To Eat With Pork Belly Burnt Ends

Pork belly burnt ends are a rich and flavorful dish that pairs well with a variety of complementary sides. Here are some delicious options to serve alongside them:

• Cornbread- The slightly sweet and crumbly texture of cornbread is the perfect accompaniment to the rich and savory flavors of the burnt ends.
• Coleslaw- Creamy coleslaw provides a refreshing contrast to the richness of the pork. Its tangy flavor and crunchy texture balance out the dish beautifully.
• Macaroni and Cheese- Creamy macaroni and cheese is a classic comfort food that complements the smoky and savory flavors.

How Long Do They Last?

Pork Belly Burnt Ends can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the oven or microwave before serving.

Can You Freeze Them?

Yes, you can! Place the labeled container or bag in the freezer and store the pork belly burnt ends for up to 2 to 3 months for the best quality. Properly frozen burnt ends can last longer but may start to lose their flavor and texture over time.

When ready to enjoy them, transfer them to the refrigerator to thaw overnight. Alternatively, you can reheat them directly from frozen in the oven or microwave, but be sure to adjust the cooking time accordingly to prevent overcooking.

More Perfect Pork Recipes

• Pork Katsu
• Instant Pot Pork Stew
• Pork Bulgogi
• Pulled Pork Nachos
• Sweet and Sour Pork

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