Pork belly burnt ends are bite-size cubes of smoked pork belly that turn soft, rich and sticky in a sweet glaze. They need a few hours on the smoker but very little hands-on work. Serve them as an appetizer or pile them on a plate with slaw.
The recipe
Ingredients
- 4–5 lb skinless pork belly
- 1/3 cup sweet and smoky rib rub (or your favorite BBQ rub)
- 1 tbsp yellow mustard or olive oil, as a binder
- 4 tbsp unsalted butter, cut into pieces
- 1/3 cup honey
- 1/4 cup brown sugar
- 1 cup BBQ sauce, divided
- 1/4 cup apple juice
Steps
- Set your smoker to 250°F. Use cherry, apple or hickory wood.
- Trim any very thick hard fat from the top of the pork belly, then cut it into 1 1/2-inch cubes so they cook evenly.
- Toss the cubes with the mustard or oil, then coat all sides with the rub.
- Place the cubes on a wire rack or straight on the grates with a little space between them so smoke can reach every side.
- Smoke for about 3 hours, until the cubes have a deep red-brown crust and reach about 195°F inside. Pork is safe at 145°F, but belly needs the extra time to turn tender.
- Move the cubes to a foil pan. Add the butter, honey, brown sugar, 1/2 cup of the BBQ sauce and the apple juice. Toss gently to coat.
- Cover the pan tightly with foil and return it to the smoker for about 1 hour, until a probe slides into a cube with little resistance, around 200–205°F.
- Remove the foil, drain off most of the rendered fat, and toss the cubes with the remaining 1/2 cup BBQ sauce.
- Smoke uncovered for 10–15 minutes more, until the sauce sets into a sticky glaze. Rest 10 minutes before serving.
Why this works
Pork belly has lots of fat and connective tissue. Low heat and smoke give the cubes a crust and a smoky flavor. The covered pan step then braises them in butter and sugar, so the fat melts and the meat goes soft. The final uncovered step thickens the sauce so it clings to every piece.
Best wood
Pork loves fruit wood. Cherry gives a deep red color, and apple is mild and sweet. Hickory adds a stronger, bacon-like flavor. Mixing cherry and hickory works well too. See the wood pairing chart for more ideas.
The rub
A sweet rub fits best here, because the glaze is sweet too. Our sweet and smoky pork rib rub is a good match. If you want less sugar, use the all-purpose BBQ rub and let the glaze bring the sweetness.
How to tell it's done
Go by feel, not just the clock. A probe or toothpick should slide into a cube like it's going into soft butter. If the cubes still feel firm after an hour in the pan, cover them again and check every 15 minutes. A good meat thermometer helps you track the 195°F and 200–205°F marks.
Make ahead / storage
Burnt ends are best fresh, but leftovers keep in the fridge for 3–4 days. Reheat them covered in a 300°F oven with a splash of apple juice until hot, then uncover for a few minutes to firm up the glaze.
Variations
Spicy: add 1–2 tsp cayenne to the rub and a few dashes of hot sauce to the pan.
Bourbon glaze: swap the apple juice for 2 tbsp bourbon plus 2 tbsp water.
Less sweet: cut the honey in half and use a vinegar-based sauce.
Gear for this recipe
- A smoker that holds 250°F steadily
- A foil pan and heavy-duty foil
- An instant-read thermometer
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