Pork Belly Burnt Ends Recipe

Pork Belly Burnt Ends – Directions

1. 1

   Prepare the pork belly

   Trim excess fat and any silver skin from the pork belly. Cut into approximately 2-inch cubes to maximize surface area for the rub and glaze.

2. 2

   Make the rub

   In a bowl, whisk together sweet paprika (2 tbsp), smoked paprika (1 tbsp), brown sugar (2 tbsp for rub), coarse kosher salt (1 tbsp), black pepper (1 tbsp), garlic powder (1 tbsp), onion powder (1 tbsp), chili powder (1 tsp), and cayenne pepper (0.25 tsp).

3. 3

   Apply the rub

   Toss the pork belly cubes in the rub until they are evenly coated. Allow the rub to cling by letting the coated cubes rest 10-15 minutes.

4. 4

   Smoke the pork belly

   Preheat your smoker to 250°F (120°C). Place the rubbed cubes on a rack and smoke with fruitwood (apple or cherry) until the internal temperature reaches about 170-180°F (77-82°C), roughly 2 hours. If desired, spritz with apple juice every 30 minutes to maintain moisture.

5. 5

   Rest and cube for glaze

   Remove the meat from the smoker and let it rest for about 10 minutes. Cut the smoked slabs into 1-inch cubes for saucing.

6. 6

   Prepare the glaze

   In a small saucepan over low heat, melt the unsalted butter. Whisk in brown sugar (2 tbsp for glaze), honey, ketchup, apple cider vinegar, and Worcestershire sauce. Simmer gently until the glaze is smooth and glossy.

7. 7

   Coat and finish

   Toss the 1-inch pork belly cubes in the glaze until well coated. Transfer to a baking dish or a wire rack set on a sheet pan. Return to the smoker or grill at 275-300°F (135-150°C) for 30-40 minutes, stirring or basting halfway, until the glaze thickens and caramelizes on the edges.

8. 8

   Rest and serve

   Remove from heat and let rest 5-10 minutes. Serve warm, with optional garnish of chopped parsley or green onions.