Smoked Pork Belly Burnt Ends

Want to smoke pork belly burnt ends for a neighborhood BBQ? This recipe provides enough pork belly burnt ends for at least twelve people. It’s a great appetizer, too.

Smoked pork belly makes a delicious appetizer or addition to a main course. They are sweet and sticky, and ofter referred to as “meat candy.”

Prepare the Pork

To start, make sure the skin is cut off the pork belly. This is often done for you, but if it’s not, slide a very sharp knife under the skin and slowly cut it off. It’s OK to also cut off some of the fat layer, but don’t lose all the fat.

Next, cut the pork belly into 1 1/2 inch wide strips, then into cubes. I use my boning knife for this. You want the knife to be very sharp.

Put your dry rub into a bowl, and add the cubes a few at a time. Coat them very well on all sides, then lay them out on the wire rack. You will need the following:

• a rimmed baking sheet
• a wire rack that fits into the baking sheet
• aluminum foil (optional)

I put a sheet of aluminum foil into the rimmed baking sheet, then the wire rack on top of that. The baking sheet catches the fat, and the foil liner makes clean up much easier. The pork squares do not need a lot of space around them. You can squash them onto the rack.

The first time I made these, I ended up throwing some pans away! That’s how much was stuck to the bottom. Now I’ve gotten smarter, and figured out how to make the clean up parts easier!

If you use a whole pork belly, you will need two racks.

Smoke the Pork Belly

Once you have the squares all set up, put them into a smoker heated to 250° Fahrenheit. They will slow smoke for about 2 1/2 to 3 hours, or until a meat thermometer registers 195°.

Add the Glaze

Remove the pork belly from the smoker and place the cubes into a disposable aluminum pan. This part is especially messy, as the glaze will be sugary, sweet, and sticky. If you use a regular pan, it may be difficult to clean later. I definitely had to throw away a pan after my first attempt at smoked pork belly burnt ends!

For this part you will need:

• butter
• dark brown sugar
• honey or jam

Start by cutting the butter into slices. Put the butter on top of the pork belly squares.

Then, add the dark brown sugar on top of that.

Finally, drizzle the honey on top of everything. If you want a bit of spice, try using hot honey. If you prefer a fruity glaze, a jar of jelly works, too. Pretty much anything with a good sugar content works for the glaze.

Let the pork continue smoking for about 30 to 45 more minutes at 250°. When a meat thermometer registers 205°, pull the foil off the top, and let it cook about 10 more minutes to thicken the glaze.

Finish with the Sauce

The final step in the process is to add the sauce. Remove the pork belly burnt ends from the pan, place them into a bowl, and toss them with the BBQ sauce of your choice. Use a sweet sauce. I’ve used several types, but as long as it’s sweet, they will be delicious!