BBQ Pork Belly Burnt Ends

Glazed pork belly cubes are the legendary ‘burnt ends’: succulent, melt-in-the-mouth bites with a sweet-spiced crust and a deep, smoky finish. They’re easy to make on the grill or in the oven: first build a bronzed bark, then tenderize under foil, and finish with a thick barbecue glaze that turns glossy and caramel-like.

Ingredients

• Boneless pork belly — 2.6 lb (1.2 kg)
• Fine salt — 2 tsp
• Ground black pepper — 1 tsp
• Smoked paprika — 2 tsp
• Garlic powder — 1 tsp
• Cayenne pepper — 1/4 tsp (to taste)
• Brown sugar — 2 tbsp
• Vegetable oil — 1 tbsp
• Apple juice — 1/2 cup (120 ml)
• Barbecue sauce — 3/4 cup (180 ml)
• Honey — 2 tbsp
• Worcestershire sauce — 1 tbsp
• Apple cider vinegar — 1 tbsp (optional)
• Butter — 1 oz (30 g)
• To serve: sliced scallions, sesame seeds (optional)

Method

1. Prepare the pork belly: remove the skin, if needed, and trim away any excess surface fat. Cut into firm 1 1/4 to 1 1/2 inch cubes (3–4 cm) and pat thoroughly dry with paper towels.
2. Mix the salt, pepper, paprika, garlic powder, and brown sugar. Toss the cubes in the spice mixture, drizzle with the oil, mix well, and let stand for 15 minutes at room temperature.
3. For smoking/grilling, preheat to 250–275°F (120–135°C) with indirect heat and wood chips for smoke. For the oven, preheat to 275°F (135°C) and set a rack in the center.
4. Arrange the cubes in a single layer on a grill rack or on a rack set over a baking sheet. Cook for 2 to 2 1/2 hours, turning occasionally, until the surface is deeply browned. In the oven, cook for about 2 hours, then check the color.
5. Transfer the meat to an ovenproof dish, add the apple juice, cover tightly with foil, and cook for another 45 to 60 minutes, until the pieces are very tender and a skewer slides through easily.
6. Drain off excess fat. Stir together the barbecue sauce, honey, Worcestershire sauce, vinegar, and melted butter. Add to the meat, toss to coat, then return to the grill or oven uncovered for 15 to 25 minutes, stirring every 5 to 7 minutes, until the glaze thickens into a sticky caramel.
7. Rest the cubes for 10 minutes. Serve hot, finished with sliced scallions and sesame seeds.
8. For a deeper smoke note: keep a light, steady smoke going during the first 1 1/2 to 2 hours on the grill. In the oven, you can add a spoonful of liquid smoke to the glaze, if you like.

Serving and Storage

Serve as a hot appetizer, a burger topping, or alongside grilled corn, coleslaw, or baked potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or in the oven at 320°F (160°C), adding a splash of water or juice to loosen the glaze.

Nutritional Information

Tips and Variations

• No smoker: use the oven at 275°F (135°C), and for a smoky edge add a little liquid smoke or smoked paprika to the glaze.
• Doneness: trust the texture — the skewer should slide in with almost no resistance; the internal temperature should be about 200–205°F (93–96°C).
• Sweetness/heat: adjust the honey and cayenne to taste; you can swap part of the honey for maple syrup.
• Thicker bark: extend the first roasting/grilling stage by 15 to 20 minutes, watching closely so the spices do not burn.
• Sauce: any thick barbecue sauce works well; for a brighter tang, add a little more apple cider vinegar.

Frequently Asked Questions