Pork Belly Burnt Ends 🐖🔥🍯
Smoky, caramelized cubes of pork belly glazed in a sweet-spicy sauce—these “meat candy” bites are the ultimate BBQ appetizer or party snack!
Ingredients (Serves 6–8)
For the Pork Belly:
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3 lbs (1.4 kg) skinless pork belly, cut into 1.5-inch cubes
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2 tbsp BBQ dry rub (or mix: 1 tbsp brown sugar + 1 tsp each paprika, garlic powder, salt, black pepper)
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½ cup (120ml) apple juice (for spritzing)
For the Glaze:
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½ cup (120ml) BBQ sauce
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¼ cup (60ml) honey
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2 tbsp hot sauce (optional)
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2 tbsp butter, cubed
For Serving:
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Pickles or pickled onions
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Fresh bread or rolls (to soak up the sauce)
Instructions
1. Season & Smoke
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Toss pork belly cubes with dry rub until fully coated.
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Smoke at 225°F (110°C) for 2.5–3 hours (use hickory or applewood) until tender. Spritz with apple juice every hour.
2. Glaze & Caramelize
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Transfer pork to a foil pan. Pour over BBQ sauce, honey, hot sauce, and butter. Toss to coat.
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Cover with foil and smoke for 1 more hour at 250°F (120°C).
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Uncover, increase heat to 275°F (135°C), and cook for 20–30 mins until sticky and caramelized.
3. Serve & Devour!
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Garnish with pickles to cut the richness. Serve with bread or as sliders.
Tips for Perfect Burnt Ends
🔥 No smoker? Use a grill (indirect heat + wood chips) or oven at 275°F (135°C).
🍯 Extra glossy glaze? Add 1 tbsp peach preserves to the sauce.
🌶️ Spice lovers: Double the hot sauce or add cayenne pepper.
Why You’ll Love These
✅ Crispy, melt-in-your-mouth texture.
✅ Sweet, smoky, spicy flavor bomb.
✅ Crowd-pleaser for game day or BBQs.
Leftovers? Reheat in a skillet for crispy edges!
Want a spicy Asian twist? Swap BBQ sauce for gochujang + soy sauce + maple syrup. 😋
Need a step-by-step video? Just ask!