Pork Belly Burnt Ends Recipe
Make Pork Belly Burnt Ends Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Brine
Dry Rub
Sauce / Glaze
Finishing & Serving
Method
Pork and Brine
- 1
Prepare brine
In a medium saucepan combine 6 cups water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tbs black peppercorns, 2 bay leaves and 4 smashed garlic cloves. Bring to a simmer just until salt and sugar dissolve. Remove from heat and cool to room temperature, then chill in refrigerator until cold (about 1 hour).
- 2
Brine pork
Place the 4 lbs pork belly in a container or resealable bag and pour the chilled brine over it so meat is fully submerged. Refrigerate for 4–8 hours (overnight is optional but do not exceed 12 hours to avoid overly salty pork).
- 3
Dry and trim
Remove pork belly from brine, discard brine, pat the pork dry thoroughly with paper towels. Trim large silver skin or excess thin membranes; leave a uniform slab about 1.25–1.5 inches thick for even cooking. Let rest uncovered in refrigerator 1 hour to dry surface (helps bark formation).
Dry Rub
- 4
Make rub
In a bowl combine 1 cup brown sugar, 2 tbs paprika, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin and 1/2 tsp cayenne. Mix thoroughly, breaking up any brown sugar clumps.
- 5
Apply rub
Coat the pork belly evenly with the rub, pressing the mixture into all surfaces. Let sit at room temperature 30 minutes while you prepare the smoker or oven (if using oven, preheat to 275°F / 135°C).
Smoking / Low-and-slow Cook
- 6
- 7
Smoke until tender
Place pork belly directly on the smoker grate or on a wire rack over a foil-lined sheet pan. Insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches 195°F (about 3–4 hours depending on thickness). During cook, spritz the meat every 45 minutes with apple juice to maintain moisture and help bark formation.
- 8
Rest briefly
Remove pork belly when it reaches 195°F and let rest 10–15 minutes. Using a sharp knife, cut pork into 1–1.5 inch cubes (bite-sized). Reserve juices from the resting pan.
Sauce / Glaze and Caramelize
- 9
Prepare glaze
In a medium saucepan combine 1 cup apple juice, 1 cup barbecue sauce, 1/2 cup honey, 2 tbs brown sugar, 2 tbs butter, 1 tbs apple cider vinegar, 1 tsp mustard and 1 tsp Worcestershire (optional). Bring to a simmer over medium-low heat and stir until sugar dissolves and butter melts. Simmer gently 3–5 minutes to slightly thicken, then remove from heat.
- 10
Toss and foil-braise
Place the cubed pork belly burnt ends in a large mixing bowl or a foil pan. Pour the warm glaze over the cubes and gently toss to coat every piece. Transfer the coated cubes to a foil pan (single layer if possible). Cover tightly with foil and return to the smoker or oven at 300°F (149°C). Cook sealed for 45–60 minutes until cubes are very tender and glaze has penetrated.
- 11
Uncover and caramelize
Remove foil and baste with remaining glaze. Increase heat to 350–400°F (177–204°C) or use direct heat on smoker and cook uncovered an additional 10–20 minutes, tossing once, until glaze is sticky, caramelized and edges are crisp. Watch carefully to avoid burning; remove when deep mahogany and glossy.
Finishing & Serving
- 12
Final toss and rest
If any extra glaze remains, toss the burnt ends briefly in the warm glaze to coat. Let sit 5 minutes so glaze sets slightly.
- 13
Serve
Transfer the pork belly burnt ends to a serving bowl, sprinkle with chopped chives or parsley if desired, and serve hot. Provide toothpicks or serve alongside pickles, coleslaw, and extra barbecue sauce.
- 14
Storage
Cool completely, refrigerate in an airtight container up to 3–4 days. Reheat gently in oven at 300°F (149°C) covered with foil, then uncover and broil briefly to re-crisp.