Pork Belly Burnt Ends Recipe

Prepare and Season Pork Belly

Preheat oven to 300°F (150°C). Pat the pork belly cubes dry with paper towels. In a large bowl, toss cubes with mustard to coat lightly. Mix kosher salt, black pepper, smoked paprika, and garlic powder; sprinkle over the pork and toss until evenly seasoned. Spread seasoned cubes in a single layer in a rimmed sheet pan or a foil-lined shallow roasting pan.

Low-and-Slow Roast

Pour apple juice into the pan (to keep moisture and create steam). Cover tightly with foil. Roast in the preheated oven for 2 to 2 1/4 hours, until pork is very tender but not falling apart. Check once at 90 minutes to ensure there is still liquid; add a few tablespoons water if dry.

Prep Glaze

While the pork roasts, combine brown sugar, peach preserves, BBQ sauce, apple cider vinegar, melted butter, honey, and chili flakes (if using) in a medium saucepan. Warm gently over low heat, whisking until smooth and sugar dissolves. Keep warm and set aside.

Toss and Caramelize

Increase oven temperature to 425°F (220°C). Transfer the roasted pork cubes to a large mixing bowl or an aluminum foil pan. Pour the warm peach-BBQ glaze over the pork, tossing gently to coat every piece. Spread the glazed cubes in a single layer in the pan (use two pans if crowded). Return to the oven, uncovered, and roast for 20–30 minutes, stirring or turning every 8–10 minutes, until edges are deeply caramelized and sticky. Watch closely during the last 10 minutes to avoid burning.

Finish

Remove from oven and let rest for 5 minutes. If you prefer extra sauce, spoon some of the reserved warm glaze over the burnt ends before plating.

Cook Polenta

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in the polenta in a thin stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and the grains are tender, 20–25 minutes (polenta will pull away slightly from the sides).

Finish and Set

Stir in milk, 2 tbsp butter, and grated Parmesan until incorporated. Adjust seasoning with black pepper. Pour the hot polenta into an oiled 8x8-inch pan or rimmed baking sheet to a 3/4–1 inch thickness. Smooth the top and let cool uncovered at room temperature until firm, about 45–60 minutes (or refrigerate 20–30 minutes to speed up).

Cut and Pan-Fry

When firm, invert the polenta onto a cutting board and cut into 8–10 rounds or squares. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Fry polenta cakes in batches, 3–4 minutes per side, until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Optional Finish

Before serving, dot each cake with a small pat of butter or sprinkle with extra Parmesan and chopped chives or parsley.

Place 1–2 warm polenta cakes on each plate. Spoon 6–8 glazed pork belly burnt ends over the cakes. Drizzle with extra peach BBQ sauce and garnish with microgreens or chopped parsley. Serve immediately while pork is sticky and polenta is crisp.