I’m thrilled to share these 13 crispy grilled pork belly burnt ends recipes with you all! Each one offers a unique flavor journey, from sweet maple bourbon to fiery sriracha and honey glazes. Your guests will be so impressed with the rich, melt-in-your-mouth textures that make your BBQ the highlight of the evening. Whether you’re in the mood for classic smoky goodness or something with an Asian twist, these recipes have you covered. Ready to explore some delicious options?
Classic BBQ Pork Belly Burnt Ends
Grilled Pork Belly Burnt Ends are a delightful twist on classic barbecue staples, offering a perfect balance of smoky, sweet, and savory flavors. These bite-sized nuggets of pork belly become melt-in-your-mouth tender after being slow-cooked and then caramelized to create a bark-like crust. This dish is a crowd-pleaser, perfect for gatherings, or simply as an indulgent treat for yourself.
The process involves slow smoking, followed by a higher temperature cook to render down the fat, resulting in a smoky, crispy exterior and a juicy, flavorful interior.
The Classic BBQ Pork Belly Burnt Ends recipe captures the essence of traditional barbecue while adding a touch of modern flair. By using a combination of dry rub, barbecue sauce, and a touch of honey, these pork belly burnt ends become irresistibly sticky and flavorful. This dish is perfect for serving 4-6 people, making it an excellent choice for a family meal or a small gathering.
Follow the instructions below to create this mouthwatering dish that’s sure to leave everyone requesting seconds.
Ingredients (Serving size: 4-6 people):
- 3 pounds pork belly, skin removed
- 2 tablespoons olive oil
- 1/4 cup barbecue dry rub
- 1 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons butter
- 1/4 cup apple juice
Cooking Instructions:
- Prepare the Pork Belly: Start by trimming the pork belly, removing any excess fat or skin. Cut the pork belly into 1.5-inch cubes. Place the cubes in a large bowl, drizzle with olive oil, and toss with the barbecue dry rub until evenly coated.
- Preheat the Smoker: Set your smoker to 225°F (107°C) and add your preferred wood chips or chunks for smoking. Hickory or applewood are excellent choices for this dish.
- Smoke the Pork Belly: Arrange the seasoned pork belly cubes on the smoker rack, ensuring they’re spread out evenly and not touching each other. Smoke the pork belly cubes for 2.5 to 3 hours, or until they’ve developed a deep, rich color and smoky aroma.
- Prepare the Sauce: While the pork belly is smoking, combine the barbecue sauce, honey, and apple juice in a small saucepan over low heat. Stir until the ingredients are well combined and warmed through. This mixture will be used to glaze the pork belly burnt ends.
- Caramelize the Burnt Ends: Once smoked, transfer the pork belly cubes to an aluminum foil pan. Pour the prepared sauce over the cubes, add the butter, and toss everything together to guarantee the pork is evenly coated. Cover the pan tightly with aluminum foil.
- Finish Cooking: Increase the smoker temperature to 275°F (135°C). Place the foil-covered pan back in the smoker and cook for an additional 1.5 to 2 hours. Afterward, remove the foil and continue cooking for another 30 minutes to allow the sauce to thicken and caramelize.
- Serve: Once finished, remove the pan from the smoker and let the pork belly burnt ends rest for 10 minutes. Serve them warm as an appetizer or main dish, paired with your favorite barbecue sides.
Extra Tips:
- Make sure to use a sharp knife when trimming the pork belly to make the process easier and cleaner.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the dry rub.
- Keep an eye on the smoked pork belly during the final stages to guarantee that the glaze doesn’t burn. Adjust the smoker temperature if necessary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven.
Sweet and Spicy Honey Glazed Burnt Ends
Sweet and Spicy Honey Glazed Pork Belly Burnt Ends are a tantalizing combination of rich, succulent pork belly and a delightful glaze. These burnt ends are perfect for a weekend barbecue or as an indulgent treat for a gathering with family and friends. The sweet, spicy, and savory flavors meld together beautifully, creating a dish that’s truly irresistible.
By grilling the pork belly to perfection and coating it with a sticky honey glaze, you get a dish that’s both crispy on the outside and tender on the inside.
The preparation involves first marinating the pork belly to enhance its flavors and then slow-cooking it on the grill to achieve that perfect caramelized crust. The honey glaze, infused with spices, adds a layer of complexity to the flavors, making each bite a burst of taste. Follow this recipe to create a dish that will leave everyone at the table asking for more.
Ingredients (serves 4-6):
- 3 pounds pork belly, skinless
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chili paste or sriracha
- 1 tablespoon butter
Instructions:
- Preparation: Begin by cutting the pork belly into 1-inch cubes. This will guarantee that they cook evenly and absorb the flavors of the marinade.
- Marinating the Pork Belly: In a large bowl, combine olive oil, soy sauce, brown sugar, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the pork belly cubes to the marinade, making sure they’re well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: Set your grill to medium heat, around 275°F. A low and slow cooking method will help render the fat properly and achieve the crispy texture.
- Grill the Pork Belly: Place the marinated pork belly cubes on the grill, spaced evenly, and grill for approximately 2 hours. Turn them occasionally to make sure they cook evenly and develop a nice crust.
- Prepare the Honey Glaze: While the pork is grilling, prepare the glaze. In a small saucepan, combine honey, apple cider vinegar, Dijon mustard, chili paste, and butter. Heat over medium heat, stirring frequently, until the mixture is smooth and slightly thickened.
- Glaze the Burnt Ends: Once the pork belly is cooked, brush the honey glaze generously over each cube. Continue grilling for an additional 15-20 minutes, turning occasionally, until the glaze becomes sticky and caramelized.
- Serve: Remove the burnt ends from the grill and let them rest for a few minutes. Serve hot with additional glaze on the side for dipping.
Extra Tips: To guarantee the best flavor, consider marinating the pork belly overnight. This allows the spices to penetrate deeply, enhancing the overall taste.
If you prefer a less spicy version, reduce the amount of cayenne pepper or substitute with smoked paprika. Additionally, keep an eye on the grill’s temperature to prevent burning; you want the pork to cook slowly to render the fat and achieve that perfect crispy exterior.
Maple Bourbon Infused Pork Belly
Maple Bourbon Infused Pork Belly Burnt Ends are a delightful twist on traditional barbecue, combining the rich, smoky flavors of pork belly with the sweet and slightly spicy notes of maple bourbon. This dish is perfect for a summer cookout or a cozy winter meal, as it brings warmth and comfort to the table. The pork belly is slow-cooked until it’s succulent and tender, with a sticky, caramelized crust that’s simply irresistible.
The infusion of maple bourbon not only elevates the flavor profile but also adds an element of sophistication to the dish. The sweetness of the maple syrup complements the rich, fatty pork belly, while the bourbon lends a subtle depth that enhances the overall taste. This recipe is designed for 4-6 people, making it an ideal choice for family gatherings or small dinner parties. Follow the steps below to create your own Maple Bourbon Infused Pork Belly Burnt Ends at home.
Ingredients (serving size: 4-6 people):
- 3 pounds pork belly, skin removed and cut into 1-inch cubes
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Cooking Instructions:
- Prepare the Pork Belly: Begin by removing the skin from the pork belly if it’s still attached. Cut the pork belly into 1-inch cubes, making sure they’re evenly sized for consistent cooking.
- Make the Marinade: In a large mixing bowl, combine the maple syrup, bourbon, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Stir well to form a smooth marinade.
- Marinate the Pork Belly: Add the pork belly cubes to the bowl, making sure each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results, to allow the flavors to infuse.
- Preheat the Grill: Preheat your grill to medium heat, about 250°F (120°C). Prepare it for indirect cooking by placing a drip pan under the grill grates.
- Cook the Pork Belly: Remove the pork belly from the marinade and let excess marinade drip off. Place the pork belly cubes on the grill, away from direct heat. Close the grill lid and cook for approximately 2 to 3 hours, turning occasionally, until the pork is tender and has a nice caramelized crust.
- Add the Finishing Touches: Once the pork is cooked, transfer the cubes to a grill-safe pan. Drizzle with olive oil and a bit more maple syrup if desired. Return the pan to the grill and cook for an additional 10-15 minutes to allow the glaze to set and further caramelize.
Extra Tips: For an even deeper flavor, consider adding wood chips to the grill to infuse the pork belly with a smoky aroma. Keep an eye on the grill temperature to guarantee it remains consistent, as fluctuating heat can affect the tenderness of the pork. If you prefer a bit more spice, you can add a pinch of cayenne pepper to the marinade. Finally, allowing the pork belly to rest for a few minutes before serving will enhance the juiciness and flavor. Enjoy your delicious Maple Bourbon Infused Pork Belly Burnt Ends!
Asian-Inspired Sticky Burnt Ends
Grilled Pork Belly Burnt Ends are a delightful treat that combines the rich, fatty texture of pork belly with a tantalizingly sweet and savory glaze. The Asian-Inspired Sticky Burnt Ends offer a unique twist, drawing from traditional Asian flavors to elevate the dish.
These bite-sized morsels are perfect for any occasion, whether you’re hosting a barbecue or simply craving something indulgent. The process involves slowly smoking the pork belly until it becomes tender and then coating it in a sticky glaze that caramelizes to perfection on the grill.
This recipe serves 4-6 people, making it ideal for a small gathering or family dinner. It requires patience and a bit of preparation, but the end result is well worth the effort. With ingredients like soy sauce, honey, garlic, and ginger, these burnt ends will transport your taste buds on an exotic journey, making it a memorable dish that will have everyone asking for more.
Ingredients:
- 2 pounds pork belly, skin removed, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon chili paste (or to taste)
- Salt and pepper to taste
- 2 tablespoons sesame seeds, for garnish
- 2 tablespoons chopped scallions, for garnish
Cooking Instructions:
- Prepare the Pork Belly: Start by cutting the pork belly into 1-inch cubes. Season the cubes generously with salt and pepper, ensuring each piece is well-coated. Allow them to sit at room temperature for about 15 minutes.
- Smoke the Pork Belly: Preheat your smoker to 250°F (120°C). Arrange the pork belly cubes on the smoker grates, ensuring they’re not touching each other. Smoke for 2-3 hours, or until the cubes are tender and have developed a nice bark on the edges.
- Make the Glaze: While the pork belly is smoking, prepare the glaze. In a saucepan over medium heat, combine the soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and chili paste. Stir well and bring the mixture to a gentle simmer. Cook for about 5-7 minutes, until the sauce has thickened slightly. Remove from heat.
- Coat and Caramelize: Once the pork belly is tender, transfer the cubes to a large bowl. Pour the sticky glaze over the smoked pork belly, ensuring all pieces are evenly coated. Preheat your grill to medium-high heat. Grill the glazed pork belly cubes for about 5-10 minutes, turning occasionally, until the glaze has caramelized and the edges are crispy.
- Serve and Garnish: Remove the pork belly burnt ends from the grill and transfer them to a serving platter. Sprinkle with sesame seeds and chopped scallions for an extra burst of flavor and presentation. Serve immediately.
Extra Tips:
For the best results, make sure to use a meat thermometer to check the internal temperature of the pork belly; it should reach at least 190°F (88°C) for ideal tenderness. If you prefer a spicier kick, increase the amount of chili paste in the glaze.
Additionally, if you don’t have a smoker, you can use a grill with a smoker box or a slow cooker for the initial cooking phase, then finish caramelizing on the grill. Remember, the key to perfect burnt ends is patience and allowing the flavors to fully develop over time.
Smoked Paprika and Garlic Rubbed Burnt Ends
Grilled Pork Belly Burnt Ends are a delightful treat for anyone who loves tender, smoky, and flavor-packed bites. These succulent pieces of pork belly are seasoned with a blend of smoked paprika and garlic, then slow-cooked until they reach the perfect balance of crispy edges and melt-in-your-mouth tenderness.
Whether you’re hosting a barbecue or just want to enjoy a gourmet meal at home, these burnt ends are bound to impress.
The secret to achieving the perfect Grilled Pork Belly Burnt Ends lies in the rub and the cooking process. The smoked paprika and garlic rub infuses the pork belly with a rich, smoky flavor that’s enhanced by the slow grilling process. This recipe is designed to serve 4-6 people, making it an ideal dish for family gatherings or small parties.
Ingredients (serving size: 4-6):
- 3 lbs pork belly, skin removed
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
Cooking Instructions:
- Prepare the Pork Belly: Start by trimming the pork belly and cutting it into 1-inch cubes. Removing the skin helps the rub penetrate better and facilitates even cooking.
- Make the Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper. Mix well to guarantee an even distribution of spices.
- Season the Pork Belly: Coat the pork belly cubes generously with the spice rub. Confirm each piece is evenly covered for maximum flavor.
- Preheat the Grill: Set your grill to a low heat, around 250°F (121°C). If using a charcoal grill, arrange the coals for indirect cooking.
- Grill the Pork Belly: Place the seasoned pork belly cubes on the grill grates, away from direct heat. Close the lid and cook for approximately 2-3 hours, or until the pork belly is tender and has developed a nice bark.
- Prepare the Sauce: While the pork is grilling, combine barbecue sauce, apple cider vinegar, and honey in a small saucepan. Simmer over low heat until it thickens slightly.
- Glaze and Finish: Once the pork belly is cooked, transfer the cubes to a disposable aluminum pan. Pour the barbecue sauce mixture over the pork belly, ensuring each piece is well-coated. Cover the pan with foil and place it back on the grill for another 30 minutes, allowing the sauce to caramelize.
- Serve: Remove the pork belly burnt ends from the grill and let them rest for a few minutes. Serve hot, with additional barbecue sauce on the side if desired.
Extra Tips:
For the best results, use a meat thermometer to guarantee the internal temperature of the pork belly reaches at least 200°F (93°C). This guarantees that the meat is tender and fully cooked.
If you prefer a spicier kick, increase the amount of cayenne pepper or add a few dashes of hot sauce to the barbecue mix. Additionally, experimenting with different wood chips, such as applewood or hickory, can add unique flavors to your burnt ends.
Enjoy your culinary creation with coleslaw, cornbread, or your favorite side dishes for a complete meal.
Chipotle and Lime Pork Belly Bites
Chipotle and Lime Pork Belly Bites are a succulent and flavorful dish that elevates the classic barbecue experience. These bites are perfect for those who appreciate the rich taste of pork belly paired with the zesty kick of lime and the smoky heat of chipotle. The combination of spices, citrus, and slow-cooked pork creates an irresistible dish that will leave your guests asking for more. Perfect as an appetizer or a main course, these pork belly bites are sure to be a hit at any gathering.
To achieve the perfect balance of flavors, this recipe involves marinating the pork belly in a chipotle and lime mixture before grilling it to perfection. The marinade not only tenderizes the meat but also infuses it with a deep, smoky flavor complemented by the invigorating tang of lime. Once grilled, the pork belly is caramelized into smoky burnt ends, providing a delightful contrast of textures. This recipe serves 4-6 people, making it ideal for small parties or family dinners.
Ingredients:
- 3 pounds of pork belly, skinless
- 2 tablespoons olive oil
- 2 tablespoons chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 2 limes
- Zest of 1 lime
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
Cooking Instructions:
- Prepare the Pork Belly: Begin by cutting the pork belly into 1-inch cubes. This ensures even cooking and allows the marinade to penetrate each piece thoroughly.
- Make the Marinade: In a large bowl, combine olive oil, chipotle powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Add the juice and zest of lime, honey, apple cider vinegar, and brown sugar. Mix well to form a smooth marinade.
- Marinate the Pork: Add the pork belly cubes to the bowl of marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to infuse into the meat. For best results, marinate overnight.
- Preheat the Grill: Preheat your grill to medium heat, approximately 275°F (135°C). Set up for indirect grilling by placing a drip pan under one side of the grill and lighting burners on the opposite side.
- Grill the Pork Belly: Remove the marinated pork belly from the fridge and let it come to room temperature. Place the pork belly cubes on the grill over indirect heat. Close the lid and cook for 2-3 hours, turning occasionally, until the pork is tender and caramelized.
- Caramelize the Ends: For added flavor, move the pork belly pieces over direct heat for the last 10-15 minutes of cooking. This will create a crispy, caramelized exterior, known as burnt ends. Keep an eye on them to avoid burning.
- Rest and Serve: Once cooked, remove the pork belly bites from the grill and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat. Serve warm, garnished with additional lime zest if desired.
Extra Tips:
For an added layer of flavor, consider using wood chips, such as hickory or applewood, in your grill to impart a smoky aroma to the pork belly. If you prefer a spicier kick, increase the amount of chipotle powder in the marinade. Additionally, always use a meat thermometer to guarantee the pork reaches an internal temperature of at least 145°F (63°C) for safe consumption.
Korean BBQ Style Burnt Ends
Grilled Pork Belly Burnt Ends are a deliciously indulgent treat that combines the smoky, tender qualities of traditional smoked meat with a rich, flavorful glaze. This Korean BBQ Style Burnt Ends recipe brings an Asian-inspired twist to the classic dish, featuring a savory and sweet marinade that enhances the natural flavors of the pork belly. The result is a bite-sized piece of meat that’s crispy on the outside, tender on the inside, and bursting with flavor.
To create the perfect burnt ends, the pork belly is first marinated in a Korean BBQ sauce, allowing it to absorb all the aromatic spices and sweet tanginess of the sauce. Once marinated, the pork belly is slowly grilled to perfection, guaranteeing that each piece is caramelized beautifully. This dish is perfect for a summer barbecue or a cozy meal with family and friends, accommodating 4-6 people comfortably.
Ingredients (Serves 4-6):
- 3 pounds pork belly, skinless
- 1 cup Korean BBQ sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Cooking Instructions:
- Prepare the Pork Belly: Begin by cutting the pork belly into 1.5-inch cubes. This size guarantees that each piece cooks evenly and develops a nice crust on the grill.
- Marinate: In a large bowl, combine the Korean BBQ sauce, soy sauce, rice vinegar, honey, sesame oil, gochujang, garlic, ginger, and black pepper. Mix well to confirm that all the ingredients are blended. Add the pork belly cubes to the marinade, tossing them until they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors deeply penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium heat (around 275°F). If using a charcoal grill, set it up for indirect cooking.
- Grill the Pork Belly: Remove the pork belly from the marinade, allowing excess marinade to drip off. Place the pork belly cubes on the grill, ensuring they aren’t touching. Close the lid and cook for about 2 hours, turning occasionally, until the meat is tender and has developed a nice charred exterior.
- Baste and Finish: Near the end of cooking, baste the pork belly with additional Korean BBQ sauce to enhance the glaze and flavor. Continue grilling for an additional 10-15 minutes, allowing the sauce to caramelize on the meat.
- Serve: Once done, remove the pork belly burnt ends from the grill and let them rest for a few minutes. Garnish with sesame seeds and sliced green onions before serving.
Extra Tips: For best results, verify the grill maintains a consistent temperature throughout the cooking process to achieve that perfect tender-crisp texture. If you want a spicier kick, feel free to add more gochujang or a sprinkle of red pepper flakes to the marinade.
Finally, pairing these burnt ends with a stimulating side of pickled vegetables can help balance the richness of the dish and add a nice contrast.
Applewood Smoked Pork Belly
Applewood Smoked Pork Belly Burnt Ends are a mouthwatering treat that combines the rich flavors of pork belly with a smoky, caramelized finish. This dish is perfect for those who love succulent, melt-in-your-mouth pork with a hint of sweetness and spice. The magic happens when pork belly cubes are smoked over applewood chips, absorbing their aromatic notes, then tossed in a sweet and tangy glaze, and cooked to perfection until they’re tender and have a nice charred crust.
To begin, you’ll want to start with a high-quality pork belly, as this is the star of the dish. The process involves seasoning the pork belly generously, smoking it until it reaches the desired tenderness, and then coating it in a luscious glaze before returning it to the smoker for that signature burnt ends finish. This recipe is perfect for a weekend barbecue with family and friends, serving 4-6 people as a delicious main dish or a standout appetizer.
Ingredients:
- 4 pounds pork belly, skin removed, cut into 2-inch cubes
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 cup apple juice
- 1/2 cup barbecue sauce
- 1/4 cup honey
- Applewood chips for smoking
Cooking Instructions:
- Prepare the Pork Belly: Begin by trimming any excess fat from the pork belly, then cut it into 2-inch cubes. This size guarantees they cook evenly and develop a perfect crust.
- Season the Pork Belly: In a large bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Drizzle the olive oil over the pork belly cubes and toss them in the seasoning mixture until thoroughly coated.
- Preheat the Smoker: Set your smoker to 250°F (121°C) and add applewood chips following the manufacturer’s instructions. The applewood imparts a sweet, smoky flavor that complements the pork belly beautifully.
- Smoke the Pork Belly: Place the seasoned pork belly cubes on the smoker rack, ensuring they’re spaced evenly. Smoke them for about 2 to 2.5 hours, or until they reach an internal temperature of 190°F (88°C) and are tender.
- Prepare the Glaze: While the pork is smoking, combine the apple juice, barbecue sauce, and honey in a saucepan over medium heat. Stir until the mixture is smooth and slightly thickened.
- Glaze the Pork Belly: Once the pork belly cubes are smoked, remove them from the smoker and place them in a disposable aluminum pan. Pour the glaze over the cubes, tossing to coat them evenly.
- Finish Cooking: Return the pan to the smoker and cook for an additional 30 minutes to 1 hour, or until the glaze is sticky and the pork belly cubes have a caramelized finish.
- Serve: Remove the pork belly burnt ends from the smoker and let them rest for a few minutes before serving. Enjoy them as they’re or with additional barbecue sauce on the side.
Extra Tips:
For best results, make sure you maintain a consistent temperature in your smoker throughout the cooking process. This helps guarantee even cooking and the development of those irresistibly crispy, caramelized edges.
Additionally, if you prefer a spicier kick, feel free to adjust the amount of cayenne pepper or add some hot sauce to the glaze. Remember, patience is key—allowing the pork belly to cook slowly will yield the most tender and flavorful results.
Pineapple Teriyaki Glazed Burnt Ends
Grilled Pork Belly Burnt Ends are a delicious treat that combines the rich flavor of pork belly with a smoky finish, resulting in tender, caramelized morsels that are sure to impress. One variation of this dish is the Pineapple Teriyaki Glazed Burnt Ends, which adds a delightful sweet and tangy twist. This recipe marries the savory and succulent texture of pork belly with the tropical sweetness of pineapple and the umami depth of teriyaki sauce, creating an irresistible combination that will be a hit at any gathering.
Ideal for a weekend barbecue or a special occasion, these burnt ends are cooked low and slow to guarantee a melt-in-your-mouth outcome. The pineapple teriyaki glaze not only adds flavor but also helps to create a sticky, caramelized coating that enhances the natural flavors of the pork. This recipe serves 4-6 people, making it perfect for family dinners or casual get-togethers with friends.
Ingredients (serving size: 4-6 people):
- 3 pounds pork belly, skinless
- 1 cup pineapple juice
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup crushed pineapple
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Chopped green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
Cooking Instructions:
- Prepare the Pork Belly: Begin by cutting the pork belly into 1.5-inch cubes. This size allows the pork to cook evenly and guarantees a good ratio of crispy exterior to tender interior.
- Season the Pork: In a large mixing bowl, combine the garlic powder, onion powder, smoked paprika, black pepper, and salt. Add the pork belly cubes and olive oil, then toss to coat the pork evenly with the seasoning.
- Preheat the Grill: Prepare your grill for indirect cooking at a low heat of about 250°F (121°C). Arrange the coals or set the burners to create a two-zone heat setup, guaranteeing that one side of the grill is cooler than the other.
- Cook the Pork Belly: Place the seasoned pork belly cubes on the cooler side of the grill. Close the grill lid and allow them to smoke for 2 hours, flipping halfway through, until they develop a nice bark and are tender.
- Make the Pineapple Teriyaki Glaze: While the pork is cooking, prepare the glaze. In a saucepan over medium heat, combine the pineapple juice, teriyaki sauce, soy sauce, brown sugar, crushed pineapple, honey, and apple cider vinegar. Bring to a simmer and let it cook for 10 minutes to thicken slightly.
- Thicken the Glaze: In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the simmering glaze, stirring constantly, until the sauce thickens to a glossy consistency. Remove from heat and set aside.
- Glaze the Pork Belly: After 2 hours, transfer the pork belly cubes into a disposable aluminum pan. Pour the pineapple teriyaki glaze over the pork, guaranteeing all pieces are well-coated. Cover the pan tightly with aluminum foil.
- Finish Cooking: Return the pan to the grill and cook for another 1-1.5 hours, or until the pork is tender and the glaze is sticky. Remove the foil for the last 15 minutes to allow the glaze to caramelize.
- Serve: Once done, remove the pork belly burnt ends from the grill and let them rest for a few minutes. Garnish with chopped green onions and sesame seeds if desired, and serve warm.
Extra Tips: For best results, always start with high-quality pork belly with an even fat distribution. Remember to adjust the grilling time based on the size of your pork cubes for maximum tenderness. If you prefer a smokier flavor, consider adding wood chips to your grill. To guarantee a perfect glaze, constantly stir while thickening to prevent clumping. Enjoy experimenting with additional spices or herbs in the glaze for a personalized touch.
Brown Sugar and Mustard Crusted Pork Belly
Indulge in a delectable twist on a classic barbecue favorite with this Brown Sugar and Mustard Crusted Pork Belly. The rich and fatty pork belly is transformed into succulent, caramelized bites that are incredibly flavorful and addictive. By coating the pork belly with a sweet and tangy mixture of brown sugar and mustard, each piece is infused with a balanced blend of sweetness and zest that perfectly complements the smoky char from the grill. This recipe is perfect for a family gathering or a weekend cookout, promising to leave your guests craving more.
The key to achieving the perfect pork belly burnt ends is patience and attention to detail. Start by selecting a high-quality piece of pork belly with a good balance of meat and fat. This will guarantee that the burnt ends are tender, juicy, and full of flavor. The combination of brown sugar and mustard creates a beautiful crust that locks in the juices, while the slow grilling process allows the flavors to meld and intensify. With a few simple ingredients and techniques, you can create a dish that will impress even the most discerning barbecue enthusiasts.
Ingredients (Serves 4-6):
- 3 pounds of pork belly, skin removed
- 1/4 cup brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup apple juice
- 1/4 cup barbecue sauce
Cooking Instructions:
- Prepare the Pork Belly: Begin by cutting the pork belly into 1.5-inch cubes. This size guarantees even cooking and allows each piece to develop a nice crust.
- Create the Rub: In a small bowl, combine the brown sugar, mustard, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to form a thick paste.
- Coat the Pork Belly: Generously coat each pork belly cube with the brown sugar and mustard paste. Confirm that each piece is thoroughly covered for maximum flavor.
- Preheat the Grill: Set your grill to medium heat (about 275°F) for indirect cooking. Create a two-zone setup by placing charcoals on one side of the grill, leaving the other side empty, or use a gas grill with one burner turned off.
- Grill the Pork Belly: Place the coated pork belly cubes on the cooler side of the grill, fat side up. Close the lid and allow them to cook for 1.5 to 2 hours, or until they reach an internal temperature of 190°F.
- Add Moisture: After the first hour, spritz the pork belly cubes with apple juice every 30 minutes to keep them moist and enhance their flavor.
- Sauce and Finish: Once the pork belly cubes have reached the desired temperature, brush them with barbecue sauce. Move them to the hotter side of the grill and cook for an additional 5-10 minutes to caramelize the sauce and create a sticky glaze.
- Rest and Serve: Remove the pork belly burnt ends from the grill and let them rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat.
Extra Tips:
For the best results, choose a pork belly with an even distribution of fat and meat, as this will yield juicier and more flavorful burnt ends. Adjust the amount of cayenne pepper to your heat preference, or omit it entirely if you prefer a milder taste.
If you don’t have access to a grill, you can also prepare this dish using an oven set to the same temperature, using a wire rack over a baking sheet to allow air circulation. Finally, remember that patience is key; take your time to guarantee that the pork belly develops a deep, smoky flavor and a beautifully caramelized crust.
Sriracha and Honey Glazed Burnt Ends
Grilled Pork Belly Burnt Ends are a delicious and flavorful dish that’s perfect for any backyard barbecue or family gathering. These bite-sized pieces of pork belly are smoked until tender and then basted with a sticky, sweet, and spicy glaze that caramelizes to perfection. The dish is a great way to enjoy the rich, succulent flavor of pork belly with an added depth from the smoky grilling process.
For this particular recipe, we’re focusing on Sriracha and Honey Glazed Burnt Ends, which combines the heat of Sriracha with the sweetness of honey to create a perfectly balanced glaze. This recipe serves 4-6 people and is sure to be a crowd-pleaser at your next cookout. The key to this dish is patience, as the pork belly needs time to absorb the flavors and become tender. But trust us, the end result is well worth the wait.
Ingredients:
- 3 lbs pork belly, skin removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 1 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons Sriracha sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
Cooking Instructions:
- Prepare the Pork Belly: Start by preheating your grill or smoker to 250°F (120°C). In a large bowl, toss the pork belly cubes with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
- Smoke the Pork Belly: Arrange the seasoned pork belly cubes directly on the grill grates, leaving space between each piece. Smoke the pork belly for about 2.5 to 3 hours, or until they reach an internal temperature of 190°F (88°C). This will guarantee they’re tender and have absorbed the smoky flavor.
- Prepare the Glaze: While the pork belly is smoking, combine the barbecue sauce, honey, Sriracha, apple cider vinegar, and brown sugar in a saucepan over medium heat. Stir continually until the sugar dissolves, and the mixture is smooth and slightly thickened. This should take about 5 to 7 minutes.
- Glaze the Pork Belly: Once the pork belly has reached the desired tenderness, remove them from the grill and transfer to a disposable aluminum pan. Pour the Sriracha and honey glaze over the pork belly, tossing to coat evenly.
- Caramelize the Glaze: Return the pan to the grill and increase the temperature to 300°F (150°C). Cook for an additional 30 minutes, stirring occasionally, until the glaze has caramelized and the pork belly is sticky and glossy.
- Serve: Remove the pork belly burnt ends from the grill and let them rest for 5 minutes before serving. Enjoy them as a stand-alone appetizer or as part of a larger meal.
Extra Tips: To achieve the best results, make sure not to rush the smoking process. The slow smoke allows the pork belly to become tender and the flavors to develop fully. Additionally, if you prefer a milder spice level, you can adjust the amount of Sriracha to suit your taste. For added flavor, consider using a wood like hickory or applewood in your smoker for a subtle sweetness that complements the glaze perfectly.
Cajun Spiced Pork Belly Nuggets
Grilled Pork Belly Burnt Ends are a delicious treat that combines the rich, fatty goodness of pork belly with the smoky, caramelized flavors of barbecue. This recipe for Cajun Spiced Pork Belly Nuggets takes this classic dish to a new level by infusing it with the bold and zesty flavors of Cajun seasoning. Perfect for a backyard barbecue or a cozy dinner with friends, these succulent bites are sure to be a hit.
The slow-cooked pork belly becomes melt-in-your-mouth tender, while the Cajun spice blend adds a layer of complexity, making each bite absolutely irresistible. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or family meals.
The pork belly is first seasoned generously with a homemade Cajun spice mix, then slow-cooked on the grill to achieve a delectable smoky flavor. As the pork belly cooks, the sugars in the seasoning caramelize, creating a crispy, flavorful crust. To finish, the nuggets are tossed in a tangy barbecue sauce, providing the perfect balance of sweet and savory. Follow these instructions to create a dish that’s bound to impress your guests.
Ingredients:
- 3 pounds of pork belly, cut into 1-inch cubes
- 1/4 cup Cajun seasoning
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/2 cup barbecue sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Pork Belly: Start by cutting the pork belly into 1-inch cubes. This size guarantees even cooking and allows the seasoning to penetrate the meat thoroughly.
- Season the Pork Belly: In a large mixing bowl, combine the pork belly cubes with the Cajun seasoning, brown sugar, olive oil, salt, and pepper. Mix well until the pork is evenly coated. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for more intense flavor.
- Preheat the Grill: Preheat your grill to a medium-low heat, around 250°F (120°C). If using a charcoal grill, arrange the coals to one side for indirect grilling.
- Smoke the Pork Belly: Place the seasoned pork belly cubes on the grill grates over indirect heat. Close the lid and let them smoke for about 2 hours, or until they reach an internal temperature of 190°F (88°C). This slow cooking process helps to render the fat and break down the connective tissue.
- Prepare the Glaze: While the pork belly is smoking, prepare the glaze by combining the honey, apple cider vinegar, and barbecue sauce in a small saucepan. Heat over low heat, stirring occasionally, until the mixture is smooth and slightly thickened.
- Finish the Pork Belly: Once the pork belly nuggets are cooked, remove them from the grill and place them in a disposable aluminum pan. Pour the glaze over the nuggets, making sure they’re well-coated. Cover the pan with aluminum foil and return it to the grill for an additional 30 minutes. This step allows the glaze to caramelize and the flavors to meld together.
- Serve: Remove the pan from the grill and let the pork belly nuggets rest for a few minutes before serving. Enjoy these delectable bites as an appetizer or main dish.
Extra Tips:
For the best results, use fresh pork belly from a reputable butcher. The quality of the meat will greatly affect the final dish.
If you prefer a spicier kick, feel free to adjust the amount of Cajun seasoning or add a pinch of cayenne pepper to the glaze. Additionally, using wood chips such as hickory or applewood in your grill will enhance the smoky flavor of the pork belly nuggets.
Remember to monitor the temperature closely to prevent overcooking and drying out the pork. Enjoy your culinary creation with a side of coleslaw or cornbread for a complete meal.
Espresso Rubbed Pork Belly Burnt Ends
Espresso Rubbed Pork Belly Burnt Ends is a delicious fusion of rich, smoky barbecue flavor with a robust coffee kick. Perfect for a summer gathering or a cozy dinner, these burnt ends are tender, juicy, and bursting with complex flavors. The espresso rub adds a unique depth, enhancing the natural taste of the pork belly while imparting a slightly bitter-sweet note that pairs beautifully with the caramelized glaze.
The process of making these burnt ends involves slow-cooking the pork belly until it reaches the perfect melt-in-your-mouth texture. Once cooked, the meat is cubed, coated in a flavorful espresso rub, and smoked to achieve that irresistible burnt end crust. This recipe serves 4-6 people, making it an ideal dish for family meals or entertaining guests.
Ingredients:
- 3 lbs pork belly, skin removed
- 1/4 cup espresso powder
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup barbecue sauce
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions:
- Prepare the Pork Belly: Preheat your smoker to 250°F. Pat the pork belly dry with paper towels to guarantee the rub adheres properly. Cut the pork belly into 1.5-inch cubes.
- Make the Espresso Rub: In a medium bowl, combine the espresso powder, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Mix well.
- Coat the Pork: Generously coat the pork belly cubes with the espresso rub, making sure each piece is fully covered for maximum flavor.
- Smoke the Pork Belly: Place the coated pork belly cubes directly on the smoker grates. Smoke for about 2.5 to 3 hours, or until the internal temperature reaches 190°F and the pork is tender.
- Prepare the Glaze: While the pork belly is smoking, combine the barbecue sauce, honey, and apple cider vinegar in a saucepan. Heat over medium heat until the mixture is smooth and slightly thickened.
- Finish the Burnt Ends: Once the pork belly cubes reach the desired temperature, remove them from the smoker. Toss them in the prepared glaze until they’re well coated.
- Caramelize the Glaze: Return the glazed pork belly cubes to the smoker and cook for an additional 30-45 minutes, allowing the glaze to caramelize and form a sticky crust.
- Serve: Remove the burnt ends from the smoker and let them rest for a few minutes before serving. Enjoy with your favorite sides.
Extra Tips:
When cooking Espresso Rubbed Pork Belly Burnt Ends, it’s essential to maintain a consistent smoker temperature to guarantee the meat cooks evenly. Keep an eye on the internal temperature with a meat thermometer to avoid overcooking.
If you prefer a spicier kick, adjust the cayenne pepper to your taste. Additionally, letting the pork belly rest after smoking allows the juices to redistribute, ensuring every bite is juicy and flavorful.
