Burn Ends (pork Belly) Recipe

Trim and cube

Preheat your smoker or oven to 275°F (135°C). Trim excess silver skin from the pork belly if present. Cut the slab into roughly 1.5–2 inch cubes. Aim for uniform pieces so they cook evenly.

Dry rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Pat the pork belly cubes dry with paper towels, then toss them in the dry rub until all surfaces are coated. Let the rubbed cubes rest on a tray for 15–30 minutes at room temperature to allow the rub to adhere.

Low-and-slow cook

Arrange the pork belly cubes in a single layer on a wire rack set over a sheet pan (or directly on smoker grates) leaving a little space between pieces for smoke and airflow. Place in the smoker or oven at 275°F (135°C). Cook until an internal temperature of about 200°F (93°C) is reached and the fat is rendered and tender when pierced with a skewer—this typically takes 2.5–3.5 hours depending on cube size. If using a smoker, use apple, hickory, or oak for mild smoke flavor.

Make glaze

While the pork cooks, combine brown sugar, apple cider vinegar, honey, soy sauce, hot sauce (if using), and water in a small saucepan. Warm over medium heat, stirring, until the brown sugar dissolves and the mixture is glossy and slightly thickened, about 6–8 minutes. Remove from heat and set aside. The glaze should be thick enough to cling to the cubes but still pourable.

Glaze and crisp

When the pork belly cubes are tender and near 200°F (93°C), brush a generous layer of the glaze on all sides of each cube. Increase smoker or oven temperature to 350–375°F (175–190°C) (or move to a hot grill) and continue cooking for 10–15 minutes, flipping and re-glazing once or twice, until the glaze is deeply caramelized and edges are crisped (watch closely to avoid burning). Internal texture should be tender with a caramelized exterior.

Final toss & rest

Remove the burn ends to a bowl. Drizzle the neutral oil over them and toss gently to coat. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed. Let rest for 5 minutes to allow juices to redistribute and glaze to set.

Serve

Transfer the pork belly burn ends to a serving platter. Sprinkle with chopped parsley if desired. Serve warm as an appetizer, sandwich filling, or main with pickles, coleslaw, or your preferred sides.