PORK Belly Burnt ENDS
- 20m Prep Time
- 4h Cook Time
- 5h Ready In
Pork belly burnt ends are a smoky, tender, and sweet appetizer, often called 'meat candy.' Cubed pork belly is smoked, then braised in BBQ sauce, butter, and honey until caramelized.
Ingredients
- 2.27 kg pork belly
- 44.4 ml extra-virgin olive oil
- 237 ml Sweet Rub
- 237 ml Pinot Noir BBQ Sauce
- 44.4 ml unsalted butter
- 29.6 ml honey
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.4 mg
- Iron: 0.76 mg
- Magnesium: 6.87 mg
- Phosphorus: 139 mg
- Potassium: 266 mg
- Zinc: 1.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.27 kg pork belly
- 44.4 ml extra-virgin olive oil
- 237 ml Sweet Rub
- 237 ml Pinot Noir BBQ Sauce
- 44.4 ml unsalted butter
- 29.6 ml honey
Let's Cook
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Step 1.
Preheat the smoker to 225°F using fruitwood, such as cherry for color and sweetness.
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Step 2.
Trim excess skin and fat from the 5-pound pork belly, then cut into 2-inch cubes.
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Step 3.
Place the pork cubes in a large bowl. Drizzle with 3 tablespoons extra-virgin olive oil and coat evenly with 1 cup Sweet Rub.
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Step 4.
Arrange the seasoned cubes on a wire rack (or directly on the smoker grates) to allow fat to drip away. Smoke uncovered for 3 hours, until the cubes develop a darker red color and a modest bark (crust).
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Step 5.
Transfer the smoked cubes to a 9x13-inch smoker-safe dish. Add 1 cup Pinot Noir BBQ Sauce, 3 tablespoons unsalted butter, and 2 tablespoons honey. Stir to coat.
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Step 6.
Cover the dish tightly with aluminum foil and return to the smoker. Cook for 90 minutes, until the internal temperature of the meat reaches 200–203°F.
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Step 7.
Remove the foil, stir the cubes, and smoke uncovered for another 15 minutes to let the sauce thicken.
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Step 8.
Remove from the smoker and serve immediately.