Here’s a mouthwatering recipe for Pork Belly Burnt Ends — also known as “meat candy.” These bite-sized cubes of pork belly are smoked or roasted until caramelized, tender, and irresistibly sweet-savory.
Pork Belly Burnt Ends
Total Time: 3–4 hours (including roasting/smoking)
Serves: 6–8 as an appetizer or side
Sweet, smoky, sticky, and melt-in-your-mouth tender
Ingredients:
- 3 lbs pork belly, skin removed, cut into 1½-inch cubes
- ¼ cup BBQ rub (store-bought or homemade — sweet + smoky is ideal)
- ½ cup BBQ sauce
- ¼ cup honey
- 2 tbsp brown sugar
- 2 tbsp butter, cubed
Instructions:
Option 1: Smoker Method (Best Flavor)
- Preheat smoker to 250°F (120°C) using hickory or fruitwood (apple/cherry) chips.
- Season the pork belly cubes generously with BBQ rub, coating all sides.
- Place cubes on a wire rack or directly on the smoker grates. Smoke for 2–2½ hours, or until the cubes have a nice bark and are about 165–175°F internally.
- Transfer to a foil pan, and add:
- BBQ sauce, honey, brown sugar, and butter
- Toss to coat
- Cover with foil and return to smoker for another 1–1½ hours, until tender (200–205°F).
- Uncover and cook another 15–20 minutes to caramelize the glaze.
Option 2: Oven-Roasted (No Smoker)
- Preheat oven to 275°F (135°C).
- Follow the same steps: season pork belly cubes and place on a foil-lined baking sheet with a rack.
- Roast uncovered for 2 hours, until browned and crispy around the edges.
- Transfer to a baking dish, add BBQ sauce, honey, sugar, and butter. Cover with foil.
- Bake another 1 hour, then uncover and roast another 15–20 minutes to reduce and caramelize the glaze.
Tips:
- Use a sweet & smoky BBQ rub — or make your own with paprika, brown sugar, garlic powder, salt, and pepper.
- For crispier bites, finish under the broiler for 2–3 minutes (watch closely).
- Serve with coleslaw, cornbread, or just a pile of napkins.
Would you like a version using an air fryer, Asian-style glaze, or spicy bourbon BBQ twist?