Thai Pork Belly Burnt Ends Recipe

Prepare pork

Pat the pork belly pieces dry with paper towels. Removing surface moisture helps achieve better browning and a crisper exterior.

Season first pass

In a large bowl, combine sea salt, black pepper, and five-spice powder. Toss the pork belly cubes to coat evenly. Let sit at room temperature for 15 minutes to allow the flavors to begin penetrating the meat.

Make the braising glaze

Whisk together light soy sauce, fish sauce, brown sugar, honey, neutral oil, minced garlic, grated ginger, sliced Thai chilies (if using), and rice vinegar in a bowl until sugar dissolves. This mixture will both braise and glaze the pork.

Low-and-slow braise (oven or smoker)

Preheat your oven or smoker to 275°F (135°C). Place the seasoned pork belly cubes into a shallow roasting pan or a foil tray in a single layer. Pour the braising glaze over the pieces, cover tightly with foil, and transfer to the oven. Cook for 2 to 2.5 hours until pork is very tender and meat yields to a fork but still holds shape.

Reduce and caramelize

Carefully remove the pan and uncover. Spoon the braising liquid into a small saucepan and simmer until it thickens into a sticky glaze (about 6–8 minutes). Meanwhile, increase oven temperature to 425°F (220°C) or move pork to a hot grill, or finish on a smoker with a hot zone for caramelization. Toss the pork cubes in the reduced glaze to coat, then spread them in a single layer on a foil-lined sheet pan. Roast or grill for 12–18 minutes, turning once, until edges are deeply caramelized and slightly charred—these are the 'burnt ends.' Watch closely to avoid burning.

Rest

Remove the burnt ends from the heat and let them rest 5 minutes so juices redistribute and the glaze sets.

Toast and grind Szechuan peppercorns: In a small dry skillet over medium heat, toast the Szechuan peppercorns, shaking the pan, for 1–2 minutes until aromatic. Let cool, then grind finely using a spice grinder or mortar and pestle. Measure 1 tsp of the ground peppercorns for the mayo.

Whisk the mayo: In a small bowl, combine mayonnaise, ground Szechuan peppercorns, lime juice, sesame oil, honey, finely minced garlic, fish sauce, optional chili oil, salt, and black pepper. Whisk until smooth and taste for balance — add a touch more lime for acidity, honey for sweetness, or chili oil for heat as desired.

Chill: Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to just below room temperature before serving if desired for easier dipping.

Plate the burnt ends: Transfer the rested pork belly burnt ends to a serving platter.

Garnish: Drizzle or dollop the Szechuan pepper mayo over the burnt ends or serve on the side for dipping. Sprinkle sliced scallions, toasted sesame seeds, and cilantro leaves over the top. Serve with lime wedges for squeezing over just before eating.

Serving suggestion: These burnt ends work well served with steamed jasmine rice, pickled vegetables, or as a shareable appetizer.