Original project: I originally created and demonstrated this pork belly burnt ends recipe for SnS Grills using the Slow 'N Sear Kettle. You can see the original SnS Grills recipe page.
Pork belly burnt ends are basically bite-size BBQ candy: smoky pork with plenty of rendered fat, a sticky sweet glaze and tender centers. They are rich, so a little goes a long way, but they disappear fast at parties.
Ingredients
- About 4 lb boneless, skinless pork belly
- Olive oil, for a light binder
- Coarse kosher salt, if your rub is salt-free
- Your favorite BBQ rub
- 1 stick butter
- 1 cup brown sugar
- 3/4 cup maple syrup
- About 1 1/4 cups warmed BBQ sauce
Cut and Season the Pork Belly
Cut the pork belly into fairly even cubes so they cook at roughly the same rate. Lightly coat them with oil, then season generously on every side. If the rub already contains a lot of salt, skip the extra kosher salt.
Smoke the Pork Belly
Set the grill or smoker for indirect cooking at a moderate smoking temperature, around 250–275°F. Arrange the cubes with a little space between them so smoke and heat can circulate. Cook until the exterior has developed good color and the fat has started to render.
Build the Sticky Finish
- Transfer the smoked pork belly cubes to a foil pan.
- Add butter, brown sugar and maple syrup.
- Cover the pan and return it to the cooker so the cubes can braise and tenderize.
- Once they are tender, uncover the pan and add warmed BBQ sauce.
- Return the pan to the cooker uncovered until the sauce tightens into a glossy glaze.
How to Know They Are Done
The best cue is texture. A finished cube should feel very tender when probed, but it should still hold together when picked up. You want rendered, soft pork belly rather than mush.
Tips
- Keep the cubes similar in size. That makes doneness more consistent.
- Render before braising. The first smoky stage builds bark and starts breaking down the fat.
- Warm the BBQ sauce. Cold sauce can slow the finish and cool the pan.
- Give the glaze time to set. The last uncovered stage is what creates the sticky exterior.
BBQ for the everyday family.
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