Pork Belly Burnt Ends are a delectable barbecue treat that can be prepared right in your oven. These bite-sized pieces of pork belly are slow-cooked to achieve a tender interior and a caramelized, crispy exterior, all coated in a rich barbecue sauce. Perfect for gatherings or a weekend indulgence, this recipe brings the smoky flavors of traditional burnt ends without the need for a smoker.

FULL RECIPE

Ingredients

• 3 pounds fresh, uncured pork belly (skin removed)
• 2 tablespoons olive oil
• ¼ cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 cup barbecue sauce (your choice of style)
• ¼ cup honey
• 2 tablespoons apple cider vinegar

Directions

1. Preheat Oven: Set your oven to 275°F (135°C). Line a large baking sheet with aluminum foil and place a wire rack on top.
2. Prepare Pork Belly: Cut the pork belly into 1.5-inch cubes, ensuring uniform size for even cooking.
3. Season: In a large bowl, toss the pork belly cubes with olive oil. In a separate bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper (if using). Sprinkle this seasoning mix over the pork belly, coating each piece thoroughly.
4. Arrange for Cooking: Place the seasoned pork belly pieces on the wire rack, ensuring they are not touching.
5. Initial Bake: Bake in the preheated oven for 2 hours. Every hour, spritz the pork belly with apple cider vinegar to keep it moist.
6. Sauce Preparation: While the pork is baking, combine the barbecue sauce and honey in a bowl.
7. Coat with Sauce: After 2 hours, remove the pork belly from the oven. Transfer the pieces to a large bowl, pour the barbecue sauce mixture over them, and toss to coat evenly.
8. Final Bake: Return the sauced pork belly pieces to the wire rack. Bake for an additional 15 minutes, allowing the sauce to caramelize and the edges to crisp up.
9. Rest and Serve: Remove from the oven and let the pork belly burnt ends rest for 15 minutes before serving to enhance flavor and tenderness.

Nutritional Information

• Calories: Approximately 450
• Protein: 20g
• Fat: 35g
• Carbohydrates: 15g
• Sugars: 12g
• Sodium: 600mg

Seasoning for Pork Belly Burnt Ends

The seasoning blend you use for your pork belly burnt ends is crucial to achieving the perfect balance of flavor. A mix of brown sugar, smoked paprika, garlic powder, onion powder, and black pepper imparts a sweet and smoky flavor that complements the richness of the pork belly. Adding cayenne pepper is optional but provides a little heat that contrasts nicely with the sweetness of the brown sugar and barbecue sauce. The seasoning should be massaged into every cube of pork belly to ensure an even coating, which helps to build a rich, flavorful crust as the meat bakes.

The Role of Olive Oil in the Recipe

Olive oil serves an important purpose in this recipe. It helps to coat the pork belly evenly, ensuring the seasoning sticks while also contributing to a crispy, golden exterior. The oil also aids in the rendering of the fat, allowing it to melt away and leave behind a tender piece of meat. Using olive oil, which has a relatively high smoking point, ensures the pork belly cooks at the right temperature without burning the seasoning or causing the fat to become too greasy.

Baking vs. Smoking

While traditional burnt ends are made by smoking pork belly, baking offers a more practical approach for those who may not have access to a smoker. By using a slow and steady oven temperature, you can achieve a similar result with minimal effort. The key to success when baking pork belly burnt ends is to cook them low and slow. This allows the fat to render down while the meat becomes tender and flavorful. The oven provides an even heat distribution, which helps create that perfect crispy texture on the outside without overcooking or drying out the meat.

Temperature Control for Perfect Burnt Ends

Temperature control is essential for cooking pork belly burnt ends to perfection. The oven should be preheated to 275°F (135°C), which is considered a low and slow cooking temperature ideal for breaking down the fat while retaining moisture. Cooking the pork belly at a higher temperature can result in burnt edges or dried-out meat, while cooking it at too low of a temperature can lead to undercooked or rubbery pork. By maintaining a steady temperature, you ensure that the pork belly becomes tender while also achieving that desirable crispy, caramelized exterior.

Why Spritzing with Apple Cider Vinegar Helps

During the cooking process, it’s important to keep the pork belly moist, which is why spritzing it with apple cider vinegar every hour is a useful technique. The vinegar helps to maintain moisture and prevents the meat from drying out, while also adding a subtle tang that complements the rich sweetness of the pork belly. The apple cider vinegar helps balance the flavor, preventing the pork belly from becoming overly greasy and enhancing the overall taste of the dish. Additionally, the vinegar can help the seasoning adhere to the meat, further enhancing the flavor profile.

Barbecue Sauce and Honey Glaze

The final step in creating the perfect pork belly burnt ends involves glazing them with a barbecue sauce and honey mixture. This glaze adds a layer of sweetness and smokiness that enhances the already rich flavors of the pork belly. Honey helps to caramelize the sauce, creating a sticky coating that clings to the meat and creates a beautiful, glossy finish. The combination of barbecue sauce and honey not only adds flavor but also contributes to the texture, helping to create that coveted crispy exterior that makes burnt ends so irresistible.

Resting the Meat

Once the pork belly burnt ends are done baking, it’s important to let them rest for about 15 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring that every bite is juicy and tender. Resting also prevents the burnt ends from losing their moisture when cut. While the temptation may be strong to dive right in, giving the meat time to rest will result in a much more flavorful and tender dish.

Serving Suggestions for Pork Belly Burnt Ends

Pork belly burnt ends can be served in a variety of ways, making them a versatile dish for any occasion. They can be enjoyed on their own as a hearty appetizer, or paired with sides like coleslaw, cornbread, or roasted vegetables for a more substantial meal. They also work well as part of a barbecue spread, alongside ribs, pulled pork, or other smoked meats. You can even serve them in sandwiches or tacos for a fun and unique take on classic BBQ fare. The possibilities are endless when it comes to serving these delicious burnt ends.

Storing Leftover Burnt Ends

If you happen to have leftovers, storing pork belly burnt ends is simple. Allow the burnt ends to cool to room temperature, then transfer them to an airtight container and refrigerate. They can be stored for up to 3-4 days in the fridge. To reheat, place them in the oven at a low temperature, around 275°F (135°C), until heated through. For added crispiness, you can broil them for a few minutes at the end of the reheating process. Pork belly burnt ends also freeze well, allowing you to enjoy them later.

Reinventing Leftovers

Leftover pork belly burnt ends can be repurposed in a variety of creative ways. Shred the meat and use it as a topping for tacos, nachos, or pizza. You can also incorporate it into a hearty salad or add it to soups and stews for added flavor. The smoky, sweet flavor of the burnt ends can elevate almost any dish, making them a versatile ingredient for creative meals. Additionally, you can mix leftover burnt ends into scrambled eggs or omelets for a flavorful breakfast.

Tips for Achieving the Crispiest Burnt Ends

Achieving the perfect crispy exterior is one of the key goals when making pork belly burnt ends. To get that satisfying crunch, it’s important to bake the pork belly at a low temperature for the initial phase to allow the fat to render out. After glazing the pork belly with barbecue sauce and honey, return it to the oven for a short period to let the sauce caramelize and create a crispy crust. Another tip is to place the pork belly under the broiler for the last few minutes of cooking to enhance the crispiness.

The Appeal of Pork Belly in Barbecue

Pork belly has become a popular choice in barbecue because of its versatility and ability to absorb flavors. Unlike lean cuts of meat, pork belly’s high fat content allows it to stay moist and tender throughout the cooking process, making it an ideal candidate for slow cooking methods like smoking and baking. The fat renders down, infusing the meat with flavor and creating the melt-in-your-mouth texture that is characteristic of pork belly. When cooked correctly, pork belly offers a rich, juicy bite that is unmatched by other cuts.

Pork Belly Burnt Ends as a Crowd-Pleaser

One of the reasons pork belly burnt ends have gained so much popularity is their ability to impress a crowd. Whether you’re hosting a backyard barbecue, a family dinner, or a holiday gathering, pork belly burnt ends are guaranteed to be a hit. They’re easy to share, full of flavor, and can be served in various ways to accommodate different tastes. The combination of tender meat, crispy edges, and sweet glaze makes them a favorite among meat lovers and BBQ enthusiasts alike.

Conclusion

Pork belly burnt ends are a flavorful and satisfying dish that combines the perfect balance of sweet, savory, and smoky flavors. Whether you’re baking them in the oven or smoking them on a grill, the result is sure to be a deliciously crispy, tender treat. This recipe offers a simpler way to prepare burnt ends without the need for a smoker, making it an excellent choice for those looking to create a memorable meal with minimal effort.