Pork Belly Burnt Ends
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
3 hrs 20 mins
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Additional Time
30 mins
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Total Time
4 hrs
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Servings
10 servings
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Calories
1077 kcal
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Course
Dinner
Pork Belly Burnt Ends
Description
Pork Belly Burnt Ends feature large cubes of fatty pork belly generously coated with a dry rub of brown sugar, smoked paprika, salt, chili powder, garlic, onion powder, and black pepper. After applying the rub, the pork is placed on a wire rack over a pan and cooked indirectly in a smoker or grill at 250°F, often with apple or other wood chips to lend smoke aroma. This slow cooking melts the fat and crisps the edges without drying the meat out. Once smoky and tender, the pieces are coated with a buttery, sweet barbecue sauce mixture and cooked further to develop a sticky, flavorful glaze.
The flavor balances sweet, smoky, and savory notes, while the texture combines tender meat with a pleasantly chewy crust. The four-pound pork belly reduces in size and yields several dozen large burnt ends after long cooking.
This dish can be served as a smoky appetizer or main course alongside barbecue sides. It highlights the use of pork belly's rich fat content, ensuring moist and flavorful bites. Using a wire rack allows air circulation for even cooking. Wood chips can be omitted but add depth if used.
To optimize results, choose a pork belly with generous fat marbling and cube it in large bite-sized pieces to avoid drying out during the extended cook. Soaking wood chips beforehand prevents them from burning too quickly. The recipe suggests cooking times and methods to achieve tender, smoky burnt ends with a crisp, caramelized finish.
Ingredients
- wood chips optional but recommended, heaping handful
Dry Rub
- ½ cup light brown sugar packed
- 2 tablespoons smoked paprika
- 4 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper ground
- 4 pounds pork belly cubed in large-ish bite-sized pieces* (See Notes)
Barbecue Sauce Mixture
- 1 cup barbecue sauce or your favorite, Sweet Baby Ray’s brand
- 3 tablespoons butter cubed small or sliced thin, unsalted
- 2 tablespoons light brown sugar packed
Instructions
- Optionally, if you're going to use wood chips (I use apple wood chips, although hickory, cherry, or another variety is fine), soak them in water for 30 minutes. Blot them dry and add a large handful to a big sheet of aluminum foil and make a packet, leaving the top space open so that the smoke from the wood chips can escape.
- Preheat your outdoor grill or smoker to 250F on one side only.
- If using, place your wood chip packet on top of the hot side.
- Dry Rub - Combine all ingredients (except the pork belly) and stir to combine.
- To a large bowl, add the cubed pork belly, evenly sprinkle the dry rub, and then press it into all sides of the pork.
- Place the coated pork onto a half sheet pan with wire rack and use the rack portion of it only (or old half sheet pan lined with foil) and place the rack on the cold side (non-flame side) of the grill. For me this is the front side since the back sie is where I have the flame. Close the lid and cook (or smoke) for 2 hours.
- Using tongs, transfer the pork into a disposable 9x13-inch aluminum pan (or old 9x13-inch normal pan lined with foil).
- Turn the heat up to 290F, place the aluminum pan on the cold side of the grill, close the lid, and cook (or smoke) for 1 hour.
- Barbecue Sauce MixtureMeanwhile, in a small bowl, add the barbecue sauce, brown sugar, and stir to combine.
- After the 1 hour cooking time, evenly drizzle the barbecue sauce mixture over the pork.
- Add the butter around the pork, cover the pan with foil, turn the heat up to 305F, and cook directly on the hot side (over the flame) of the grill for 20 minutes. Remove and serve immediately. Pork belly will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting it will lose its crispiness after being cooled and reheated.
Notes
- Choose pork belly with ample fat to ensure tender and flavorful burnt ends after cooking.
- Cube the pork belly in large bite-sized pieces to prevent drying out during the long cooking process.
- Soaking wood chips before smoking helps regulate smoke release and prevents burning.
- Using a wire rack over a pan allows fat to render and air to circulate for even cooking and crisp edges.
- Barbecue sauce and butter glaze applied near the end caramelize into a sticky coating for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1077 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1077kcal | 54% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 100g | 154% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 46g | 230% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 1292mg | 54% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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