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pork belly burnt ends recipe.
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Pork Belly Burnt Ends

No one can resist these pork belly burnt ends. They are crispy and perfectly seasoned and need very little prep. Smoker or oven option. Watch the video below to see how I make it in my kitchen!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8 servings
Calories 275kcal
Author Arman Liew

Ingredients

  • 3 1/4 pounds pork belly skinless
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 1/2 tablespoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper

Glaze

Instructions

  • Preheat the smoker to 250F. Cut the meat into 2-inch cubes.
    raw pork belly bites in baking dish.
  • In a small bowl, combine the brown sugar, paprika, salt, red chili pepper, onion, garlic and pepper. Rub the pork belly with the spice mixture to cover it well.
    sugar and seasonings over raw pork belly bites.
  • Place the meat on a wire rack and place it on the smoker for 2 hours or until it gets a dark red color.
    seasoned raw pork belly bites.
  • Transfer the pork to an aluminum dish and add BBQ sauce, brown sugar, honey, and butter.
    smoked pork belly bites with butter, honey, and sugar on top.
  • Cover with foil and return to the smoker for another 60 minutes until the meat reaches an internal temperature of 200F.
  • Remove the foil and cook for another 10 minutes to crisp the meat and thicken the sauce.

Video

Notes

Oven method. Preheat the oven to 275F/135C and season the pork belly. Place the cubes on a wire rack above a baking dish and bake for 2 ½-3 hours. Glaze the pork, then bake for an extra 20-30 minutes. Continue baking until the internal temperature reaches 200F. 
Grill method. Preheat the grill to medium high heat and prepare the pork belly. Place the cubes on a greased grill pan (or clean grill grates) and grill for 3-4 minutes per side. Transfer the pork to a large bowl, toss to coat in the glaze, and grill for an extra 1-2 minutes per side.
TO STORE: Allow the meat to cool completely, then store it in an airtight container in the refrigerator for 3-4 days. 
TO FREEZE: Place the cooled meat in a freezer-safe container and freeze for up to 3 months. 
TO REHEAT: Reheat leftovers in a baking dish in a 350F/175C oven for 7-8 minutes or until warm.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 14g | Protein: 18g | Fat: 20g | Sodium: 1520mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg | NET CARBS: 14g