Pork Belly Burnt-ends Recipe

Trim & Cube

Trim excess skin and any very thick hard rind from the pork belly. Cut into roughly 1 to 1½-inch cubes so pieces are uniform for even cooking (about 1–1.5" cubes). Pat dry with paper towels.

Dry Rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, and onion powder. In a separate small bowl stir brown sugar, smoked paprika and cayenne (this will be used later to finish). Brush the pork belly cubes lightly with the yellow mustard (or neutral oil) just to help the rub adhere. Toss the cubes in the salt/pepper/garlic/onion mixture to coat evenly on all sides.

Preheat smoker to 225°F (107°C). If using charcoal or pellet smoker, add apple or cherry wood for a mild fruit smoke. Place pork belly cubes directly on the smoker grate, spaced so air and smoke circulate around each cube. Smoke until the pieces reach an internal temperature of about 195°F (90°C) and have rendered and started to form a firm exterior — this typically takes 2 to 3 hours depending on size and smoker consistency. Rotate the pan or move pieces if hot spots develop. Monitor for flare-ups from rendered fat and move pieces if needed.

When cubes reach 195°F (90°C) or when they appear nicely browned and some stubbornness remains, transfer all pieces to a large sheet of heavy-duty aluminum foil (or two sheets to create a tray). Sprinkle the previously mixed brown sugar/smoked paprika/cayenne over the cubes, then drizzle the apple cider vinegar and half of the maple syrup over the meat. Dot with 1 tablespoon of butter. Tightly seal the foil packets to create a steam-tight environment and return to smoker (or oven) at 225°F (107°C). Steam-wrapping will tenderize the fat and connective tissue. Cook another 45–60 minutes until pieces are very tender and internal temp is stable (around 200–205°F if you measure).

Carefully open the foil (watch for hot steam), pour any accumulated juices into a small saucepan and set pork belly cubes onto a rimmed sheet pan. Combine the reserved juices with the remaining maple syrup, honey, barbecue sauce, remaining butter, and hot sauce (if using). Bring to a low simmer for 2–3 minutes to meld and slightly thicken — taste and adjust seasoning. Pour 2–3 tablespoons of glaze over the cubes, toss gently to coat, then spread pieces into a single layer on the sheet pan.

Increase smoker or oven temperature to 275–300°F (135–150°C) or move pan to a hot grill. Return the glazed cubes to heat, flipping and basting with glaze every 8–10 minutes. Cook 20–30 minutes more, until glaze is sticky and edges are deeply caramelized (watch carefully to avoid burning from sugar). If desired, finish over direct heat for a minute per side for additional char.

If you prefer super-glossy, saucier burnt ends, transfer the finished cubes to a foil pan and toss with an extra 2–3 tablespoons of the warm glaze, then return to heat for 5 minutes to set the gloss.

Remove the pork belly burnt ends from heat and let rest 5 minutes — this helps the glaze set and juices redistribute. Serve hot as an appetizer or main with any remaining glaze on the side. Garnish with chopped fresh herbs (optional) or a sprinkling of flaky salt.