Burn Ends (pork Belly) | 1 Lb Recipe

Trim and cube

Pat the pork belly dry with paper towels. Trim any excessive hard rind if present. Cut the pork belly into roughly 1-inch cubes. Aim for uniform pieces so they cook evenly.

Season

Place the pork belly cubes in a bowl or a resealable bag. Add kosher salt, black pepper, garlic powder, onion powder and paprika. Toss thoroughly to coat every piece. Let sit at room temperature for 20–30 minutes while you prepare your smoker/oven or to allow the seasoning to penetrate.

Low-and-slow initial cook

Preheat your smoker to 225–250°F (107–121°C). If using an oven, preheat to 250°F (121°C) and place a wire rack on a baking sheet lined with foil. Arrange the seasoned pork belly cubes in a single layer on the smoker grates or the wire rack. Smoke or roast for 2 to 2.5 hours until they develop a mahogany bark and render some fat — internal texture should be tender but still hold shape (not falling-apart yet). If using a smoker, add a mild wood like apple or cherry for complementary flavor.

Prepare glaze

While the pork is smoking, combine apple cider vinegar, brown sugar, honey (or maple syrup), barbecue sauce, and hot sauce (if using) in a small saucepan over low heat. Stir until sugar dissolves and mixture is glossy, then add butter and whisk until melted and smooth. Keep warm on very low heat.

Sauce coat and caramelize

After the initial 2–2.5 hour cook, transfer the pork belly cubes to a foil pan or keep them on the smoker grates. Baste the cubes generously with the prepared glaze. Increase smoker/oven temperature to 300–325°F (149–163°C) to encourage caramelization. Continue cooking for 30–45 minutes, basting every 10–15 minutes, until the glaze is tacky and the edges of the cubes are deeply caramelized and crisp (watch closely to prevent burning).

Final crisp (optional)

For extra crispness, move the glazed cubes to a hot grill or broiler for 2–4 minutes, turning once, until charred spots appear. Do not leave unattended, as the glaze can burn quickly.

Remove the burn ends from heat and let rest in the pan for 5 minutes so juices redistribute and glaze sets.

Transfer to a serving dish, sprinkle with chopped parsley if desired and finish with extra freshly ground black pepper to taste. Serve hot as an appetizer or main—these pair well with pickles, white bread or cornbread and extra barbecue sauce for dipping.