This recipe guides you through making succulent and flavorful Pork Belly Burnt Ends, often referred to as “meat candy” due to their rich, smoky, and slightly sweet taste with a melt-in-your-mouth texture. Pork belly, the uncured and unsmoked version of bacon, is cut into bite-sized cubes, seasoned generously, smoked low and slow, and then often tossed in a sweet and sticky sauce before being finished to caramelized perfection. The process typically involves a two-stage cook. First, the pork belly cubes are seasoned with a rub consisting of spices like paprika, brown sugar, garlic powder, onion powder, and chili powder, then smoked at a low temperature (around 225-250°F or 107-121°C) for several hours until tender and infused with smoky flavor. The second stage involves placing the smoked pork belly cubes in a pan with butter, brown sugar, and often a barbecue sauce or other sweet and savory glaze. The pan is then returned to the smoker or oven at a slightly higher temperature, allowing the sauce to caramelize and coat the pork belly in a sticky, flavorful crust. The result is a bite-sized morsel that is crispy on the edges, incredibly tender and fatty on the inside, and bursting with a complex flavor profile that balances smoke, sweetness, and savory pork. Pork belly burnt ends are a highly prized barbecue delicacy, perfect as an appetizer, a snack, or even as a flavorful addition to other dishes. The image shows a baking sheet filled with numerous small, rectangular pieces of cooked pork belly. They have a deep reddish-brown, caramelized glaze and appear moist and tender. Some rendered fat is visible on the baking sheet.
The texture of Pork Belly Burnt Ends is a delightful contrast between a slightly crispy and caramelized exterior and an incredibly tender, fatty, and almost melting interior.
The flavor profile is a complex and irresistible combination of rich, savory pork, deep smoky notes from the cooking process, and a sweet and often slightly spicy glaze that creates a “meat candy” effect.
Pork Belly Burnt Ends are a highly sought-after barbecue treat, prized for their rich flavor and melt-in-your-mouth texture, perfect as an indulgent appetizer or snack.
The preparation involves cubing pork belly, seasoning it with a rub, smoking it until tender, then braising it in a sweet and savory sauce until caramelized.
Ingredients:
- 3 pounds pork belly, skin removed and cut into 1 to 1.5-inch cubes
- For the Rub:
- ¼ cup packed brown sugar
- 2 tablespoons paprika (smoked paprika preferred)
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- For the Braising Liquid/Sauce:
- ½ cup unsalted butter, cut into cubes
- ½ cup packed brown sugar
- ½ cup barbecue sauce (your favorite kind)
- ¼ cup honey or maple syrup (optional, for extra sweetness and stickiness)
Equipment:
- Sharp knife
- Large mixing bowl
- Smoker or oven
- Wood chips or chunks for smoking (hickory, oak, or applewood recommended)
- Aluminum foil or disposable aluminum pan
- Meat thermometer
- Baking sheet
Instructions:
- Prepare the Pork Belly: Trim any excess hard pieces from the pork belly and remove the skin if it’s still attached. Cut the pork belly into roughly 1 to 1.5-inch cubes. Try to keep the cubes as uniform in size as possible for even cooking.
- Make the Rub: In a large mixing bowl, combine all the ingredients for the rub: brown sugar, paprika, kosher salt, garlic powder, onion powder, chili powder, black pepper, and cayenne pepper (if using). Mix well.
- Season the Pork Belly: Add the pork belly cubes to the bowl with the rub. Toss them thoroughly, ensuring that each cube is evenly coated with the seasoning.
- Smoke the Pork Belly (First Stage): Prepare your smoker according to the manufacturer’s instructions and preheat it to a temperature between 225-250°F (107-121°C). Add your choice of wood chips or chunks for smoke. Arrange the seasoned pork belly cubes in a single layer on the smoker grates, ensuring they are not touching. Smoke for 3-4 hours, or until the internal temperature of the pork belly reaches around 190-200°F (88-93°C) and the cubes are tender. The exact time will depend on the size of the cubes and the consistency of your smoker.
- Prepare the Braising Liquid/Sauce: While the pork belly is smoking, prepare the braising liquid/sauce. In a disposable aluminum pan or a heat-safe dish that can go in the smoker or oven, combine the butter, brown sugar, barbecue sauce, and honey or maple syrup (if using). If using the smoker, place this pan in the smoker during the last hour of the first stage to allow the butter to melt and the sauce to warm up. If using an oven for the second stage, you can prepare this on the stovetop over low heat until melted and combined.
- Braze the Pork Belly (Second Stage): Once the pork belly is tender and has reached the desired internal temperature, carefully transfer the cubes from the smoker grates into the pan with the melted sauce. Toss the pork belly cubes gently to coat them evenly with the sauce.
- Finish the Burnt Ends: Return the pan with the sauced pork belly to the smoker or transfer it to a preheated oven at a slightly higher temperature, around 275-300°F (135-149°C). Cook for another 1-2 hours, stirring gently every 20-30 minutes, until the sauce has thickened and caramelized around the pork belly cubes, creating a sticky, glossy finish. The burnt ends should be deeply colored and even more tender. Keep an eye on them to prevent the sauce from burning.
- Rest and Serve: Once the pork belly burnt ends are caramelized and have reached your desired level of tenderness and stickiness, carefully remove the pan from the smoker or oven. Let them rest for about 10-15 minutes before serving. This allows them to cool slightly and the sauce to set a bit more.
- Serve: Serve the Pork Belly Burnt Ends hot as an appetizer, snack, or as a flavorful addition to other dishes like tacos, sliders, or salads. Be warned, they are highly addictive!
Enjoy these incredibly delicious and flavorful Pork Belly Burnt Ends! They are a true barbecue treat.