Seared pork belly ends slow smoked over walnut wood and topped with barbecue sauce. These cute pork belly cubes are addictive and will be a treat at your next backyard cook-off.
Smoked pork belly burnt ends are a flavorful and flavorful way to spice up a meal. They’re great whether you want them for lunch or dinner, and while they take a while to cook, they’re worth the wait.
Whether you like the smoky freshness of traditional burnt ends or want to try something smoother and more engaging, these make the perfect appetizer , snack, or even side dish for your next barbecue! From smoking logs to prepping meats, find out how to prepare the best smoked pork belly burnt ends for your griddle.
What are pork belly burnt ends?
Pork Belly Burnt Ends are sweet, gooey cubes of smoked pork belly that are brushed with BBQ sauce and slow smoked over wood. They are similar to the traditionally seared brisket ends, but instead of the brisket tip, we use pork belly. Both cuts of meat are high in fat and marbled, making them perfect for smoking and as a delicious bite-sized snack or BBQ appetizer.
Pork belly is a boneless cut of meat that has a thick layer of fat and marbling. This even ratio of meat to fat makes it perfect for slow smoking, as low and slow cooking can cause the fat to slowly dissolve and add amazing flavor to the meat.
Pork belly is often confused with bacon because both come from the ox’s belly region, but there are differences between the two. The main difference is that the bacon IS cured, dried and smoked before sale.
If you slowly fry diced pork belly, the layer of barbecue sauce will caramelize while the fat slowly melts. These two combine to create tender and juicy mini pork bites packed with flavor.
This darkness is why they are called burnt ends. They are not charred, but dark from the long smoking time. These bites give YOU all the flavor of the spices and sauce in one juicy bite of meat.
Tips on buying pork belly
When you buy pork belly, you want to get a piece with lots of meat for the most filling dish. However, you want it to have layers of fat as this will keep the meat moist while smoking. You’ll want to see the marbling like you’re going to see bacon.
You can find pork belly in strips or in slabs. There will be skin left in some places that you can remove yourself, but it’s asking the butcher to do it for you. It WILL also save YOU some money as YOU are paying per pound.
The middle of the pork belly is the best thing to buy if you have the opportunity. One end is pretty thin and the other is most of the tail. You want an even mix of meat and fat for the tastiest burnt ends.
How to prepare burnt ends of pork belly for grilling
Once YOU have chosen your piece of pork belly & YOU prepare it for smoking.
Cut meat
If the butcher left the skin behind, you’ll need to remove it since it won’t melt in the smoker. You can also trim off any excess fat so your cut looks like a 50/50 mix of meat and fat.
Dice the pork belly and discard any cubes with whole fat. The best size for cubes is about 1.5 to 2 inches. If they look big, don’t worry: they will shrink during the smoking process, so they end up being bite-sized.
Rub dry seasoning
Rub all of the pork belly cubes with your favorite dry rub or seasoning (our favorite is in the recipe below). Coat all sides of the meat evenly for the best flavor. Once they are set, place them on a rack with several seats covered to allow the smoke to circulate between them.
Best wood for burnt ends of smoked pork belly
Fruitwood is best for smoking the burnt ends of pork belly as it adds a sweet flavor to the smoke. The cherry wood pairs well with pork, and the peach brings out the natural flavors of the meat.
You can also use oak or hickory wood for grilling. Oak is an evolution of fruitwoods, but pairs well with pork, especially if you use a mix of oak and fruitwoods. Hickory has a strong smoky flavor that pairs well with pork belly as it brings out the bacon flavor of the meat.
Times and temperatures
Smoke the charred ends of the pork belly at 225 to 250°F for two hours. At this point you have a crust on the meat and can add sauce. After adding the sauce, cover the meat and cook for 60-90 minutes.
Cook the meat to an internal temperature of 96°C (205°F), which should take about 3 hours total. Use a digital meat thermometer for a more accurate reading.
How to smoke the burnt ends of pork belly
The general description of smoking seared pork belly is to smoke the meat first for flavor. Then, YOU baste the meat with sauce to keep it moist and return it to the smoker. The sauce caramelizes for a rich layer with the juicy meat inside.
Smoke the pork belly
You can keep an eye on the meat at this point to get just the right crust. Once you add the sauce you can’t get a crust on the meat anymore. If you really like the crust for the flavor, let the pork belly smoke for about three hours so you just rub it dry.
Add the sauce
When the meat is dark, remove it from the grate and place in a disposable bowl. Mix the meat with the BBQ sauce and toss to ensure it is well coated. Place the foil over the pan and return to the smoker.
Finish cooking
It takes 60-90 minutes to finish smoking the meat once sautéed. You can check the temperature with a meat thermometer; Once it reaches 96°C, you’re good to go.
Remove foil and place pan on grill. The sauce will thicken and cling to the meat for more flavorful bites.
Writer & content creator. BBQ fanatic!
