Tulo

Pork Belly Burnt Ends Recipe

A foil pan of glossy, deep-mahogany pork belly burnt ends cubes with a sticky glaze, resting on a smoker grate with wisps of smoke visible.
Photo by Yuan Cao on Pexels

Cutting the pork belly into cubes before smoking exposes far more surface area to smoke and rub than a whole slab, so the bark forms faster and the fat renders more completely. A second low, covered smoke in butter, brown sugar, and honey lets the collagen break down until the cubes are spoon-tender, and a final uncovered pass with barbecue sauce tightens the glaze into a sticky, lacquered coating instead of a wet sauce.

Prep
25 min
Cook
330 min
Total
355 min
Servings
8

Ingredients

Servings8
  • 4 lb pork belly, skin removed
  • 1 tbsp kosher salt
  • 1/3 cup barbecue dry rub (paprika, garlic powder, onion powder, brown sugar, black pepper, cayenne)
  • 4 tbsp unsalted butter, cubed
  • 1/2 cup light brown sugar
  • 1/4 cup honey
  • 1 cup barbecue sauce

Nutrition per serving

Calories
716
Protein
5g
Carbs
24g
Fat
67g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat a smoker to 250°F (120°C) using a mild wood like cherry, apple, or oak.
  2. 2Cut the pork belly into roughly 1.5-inch cubes, trimming away any tough silverskin along the way.
  3. 3Toss the cubes with the kosher salt and dry rub until every side is coated.
  4. 4Arrange the cubes fat-side up on a wire rack in a single layer with space between them, and smoke uncovered for about 3 hours, until deep mahogany bark has formed.
  5. 5Transfer the cubes to a disposable foil pan and scatter the butter, brown sugar, and honey over the top.
  6. 6Cover the pan tightly with foil and return it to the smoker for 1.5 to 2 hours, until a probe slides into the cubes with almost no resistance and they read about 200-205°F (93-96°C).
  7. 7Remove the foil, drain off most of the rendered liquid, and toss the cubes gently in the barbecue sauce to coat.
  8. 8Return the uncovered pan to the smoker for 30-45 minutes, until the sauce has tightened into a sticky, tacky glaze rather than a wet coating.
  9. 9Rest for 10 minutes before serving.
How to Use a Meat Thermometer

Tips & variations

  • Look for a section of belly with even fat-to-meat striping; a lopsided piece will render unevenly and leave some cubes drier than others.
  • If a probe thermometer isn't handy, a fork or skewer should slide in and twist free with almost no resistance; that's the same doneness signal as the temperature reading.
  • For a spicier version, stir a tablespoon of hot sauce or a pinch of extra cayenne into the barbecue sauce before the final glazing step.
  • Leftover rendered liquid in the foil pan (after skimming excess fat) makes a rich addition stirred into baked beans or collard greens.

Storage & reheating

Refrigerate cooled burnt ends in an airtight container for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water or extra barbecue sauce to loosen the glaze, or in a 300°F (150°C) oven until warmed through. Freeze in a sauce-free state for up to 2 months, then glaze after reheating for best texture.

Tips from the Tulo kitchen

  • Buying a whole slab and cubing it at home is usually cheaper than pre-cut belly cubes sold at some butcher counters, and it lets the fat cap be trimmed to the desired thickness.
  • A drip pan or foil underneath the wire rack during the first smoke catches rendered fat and makes cleanup much easier.

FAQ

What cut of meat is used for pork belly burnt ends?

Fresh, uncured pork belly, the same cut bacon is made from, cut into cubes before smoking. It's different from the beef brisket point traditionally used for the original burnt ends.

Why are my burnt ends tough instead of tender?

They likely need more time in the covered braising stage. Pork belly is high in collagen and connective tissue, which only breaks down fully once the internal temperature holds around 200-205°F for a sustained period.

Can pork belly burnt ends be made in the oven?

Yes, though they'll lack smoke flavor. Roast the seasoned cubes at 300°F for about 1.5 hours, then braise covered with the butter, sugar, and honey at the same temperature for another 1.5 hours before glazing and finishing uncovered for 20-30 minutes.

Do I need to remove the skin from the pork belly first?

Yes. The skin doesn't render down the way the fat underneath does, and left on it turns leathery and chewy rather than crisping, so it should be trimmed off before cubing.

More recipes