If you’re looking to impress at your next backyard cookout or take your smoker game to the next level, pork belly burnt ends are your golden ticket. These bite-sized pieces of smoked pork belly are caramelized, tender, juicy, and coated in a sweet and smoky glaze that will make you the star of any BBQ. Often referred to as “meat candy,” these burnt ends originated as a twist on brisket burnt ends but quickly gained their own cult following.
In this article, we’ll walk you through everything you need to know to make pork belly burnt ends at home, including choosing the right cut, seasoning techniques, smoking methods, and finishing touches that bring it all together.
🔪 What Are Pork Belly Burnt Ends?
Pork belly burnt ends are small cubes of pork belly, typically about 1 to 1.5 inches, that are slow-smoked and then glazed with a BBQ sauce until they reach a perfect balance of crispy exterior and melt-in-your-mouth tenderness inside.
Pork belly, the same cut used to make bacon, is rich in fat and flavor. When smoked slowly, the fat renders down and creates incredibly juicy and flavorful bites.
🛒 Ingredients You’ll Need
To make these irresistible bites, gather the following ingredients:
Main Ingredients:
- 3–4 pounds pork belly (skinless, with even fat distribution)
- Yellow mustard or olive oil (for binding)
- Your favorite pork rub (or a mix of brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper)
For the Glaze:
- 1 cup BBQ sauce (sweet and smoky preferred)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp butter
Optional:
- Apple juice (for spritzing)
- Apple cider vinegar (for added tang)
🔥 Step-by-Step Cooking Instructions
1. Trim and Cube the Pork Belly
Start by trimming any excess silver skin or thick fat from the pork belly. Then cut it into 1.5-inch cubes. Aim for even sizes to ensure they all cook uniformly.
2. Season Generously
Lightly coat the cubes with a binder like yellow mustard or olive oil, then sprinkle on your rub generously. Make sure every piece is well-coated on all sides.
3. Smoke Low and Slow
Set your smoker to 225°F (107°C). Use fruitwood like apple or cherry for a slightly sweet smoke that complements the pork. Place the cubes directly on the grates or a wire rack and smoke for 2.5 to 3 hours, spritzing with apple juice every 45 minutes to keep them moist.
4. Wrap and Braise
Once the cubes have a nice bark and reddish-brown color, transfer them to an aluminum pan. Add the BBQ glaze ingredients (BBQ sauce, honey, butter, brown sugar) over the top and mix. Cover the pan with foil and return it to the smoker for another 1.5 to 2 hours.
This step helps the pork render more fat and absorb the sauce, turning sticky and tender.
5. Caramelize and Finish
After braising, remove the foil and let the cubes cook uncovered for another 30 minutes to 1 hour, stirring occasionally to coat the pieces in the thickening glaze.
Once they’re sticky, shiny, and slightly charred on the edges, they’re ready to serve.
🍽️ Serving Suggestions
Pork belly burnt ends are rich and flavorful, so they pair well with light and tangy sides:
- Pickled vegetables
- Coleslaw
- Cornbread
- Grilled corn on the cob
- Potato salad
They also make a great appetizer, slider filling, or part of a BBQ platter.
📦 Storing and Reheating Tips
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat:
- Use the oven at 300°F (150°C) covered with foil until warmed through.
- Or air-fry for 5–8 minutes to restore crispiness.
You can also freeze them for up to 2 months. Just reheat from frozen slowly to avoid drying them out.
🔁 Variations to Try
- Spicy Burnt Ends: Add hot sauce, cayenne, or jalapeños to the glaze.
- Asian-Inspired: Use hoisin sauce, soy sauce, and a dash of sesame oil for a fusion twist.
- Maple Bourbon: Add a splash of bourbon and maple syrup to your glaze for a deep, smoky sweetness.
🧠 Final Thoughts
Pork belly burnt ends are one of those recipes that transform a humble cut of meat into something truly special. Whether you’re a BBQ enthusiast or a casual weekend griller, these smoky, sweet, and savory bites are worth every minute of the process.
The next time you’re firing up your smoker, give pork belly burnt ends a shot—you’ll quickly see why they’ve become a staple at smokehouses and backyard gatherings alike.
