Crispy Pork Belly Burnt Ends

This straightforward smoker recipe will guide you in creating delectably crisp and flavorful pork belly burnt ends. Seasoned with a smoky dry rub and finished with a BBQ sauce glaze, these bite-sized delights are perfect for pleasing crowds as a snack, small plate, or appetizer. If you’re a fan of crispy pork belly, this pork belly burnt ends recipe will take your enjoyment to the next level.

Why This Recipe Works:

• Convenient Preparation: Using the Traeger grill makes whipping up these mouthwatering bites surprisingly easy.
• Perfect Texture: Smoking the burnt ends achieves maximum tenderness and an irresistibly crunchy exterior.
• Irresistible Flavor: While pork belly is already decadent, a simple dry rub and a rich glaze elevate this recipe to new heights.
• Party Favorite: It’s no coincidence that this dish is the first to disappear at every event; it’s truly a crowd-pleaser.

What Are Burnt Ends?

Burnt ends are a popular BBQ dish made from slow-smoked cubed meat, typically brisket or pork. These cubes are glazed with a sweet sauce and caramelized for a mouthwatering finish.

Ingredients You’ll Need:

• Pork belly: Choose a well-marbled pork belly slab without the skin.
• Brown sugar: Adds sweetness to the dry rub and helps create a caramelized crust.
• Dry spices: The dry rub consists of paprika, red chili pepper, onion powder, garlic powder, salt, and black pepper for a subtle heat.
• Glaze ingredients: BBQ sauce, honey, brown sugar, and butter contribute to the flavorful glaze.

How to Make Pork Belly Burnt Ends:

1. Season the Pork Belly: Combine the dry rub ingredients and coat bite-sized pork belly cubes with the seasoning mixture.
2. Smoke the Pork Belly: Place the seasoned pork belly pieces on a wire rack and smoke them until they take on a dark red color.
3. Add the Sauce: Transfer the smoked pork to an aluminum dish and add BBQ sauce, brown sugar, honey, and butter.
4. Continue Smoking: Cover the dish with foil and continue smoking until the meat reaches an internal temperature of 200°F.
5. Crisp It Up: Remove the foil and continue smoking for an additional 10 minutes to thicken the glaze and achieve crispy burnt ends. Serve and enjoy!

Can You Bake This?

Pork belly burnt ends can also be baked in the oven using the following process:

• Preheat the oven to 275°F (135°C).
• Season pork belly cubes with the dry rub.
• Bake for 2.5-3 hours.
• Glaze the pork belly and bake for an additional 20-30 minutes, checking the internal temperature, which should reach 200°F.

Tips for the Best Recipe:

• Always Pat the Meat Dry: Use paper towels to thoroughly pat dry the pork belly before applying the dry rub for better adhesion and crisper results.
• Pre-Rubbing Enhances Flavor: Rubbing the dry rub over the meat a few hours or the night before cooking deepens the flavors significantly.
• Choose Mild Wood Chips: Opt for mild fruit woods like apple, cherry, or pecan to complement the pork belly’s delicate flavor and avoid overpowering it.
• Allow Resting Time: After the burnt ends are done, let them rest for 15 to 20 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and succulent dish.

Flavor Variations:

Customize the spice rubs or sauces to add your own twist:

• Experiment with Dry Rub Spices: Mix and match seasonings in the dry rub to suit your taste, adding cayenne pepper, red pepper flakes, cumin, or mustard powder for extra heat or smokiness.
• Swap BBQ Sauce: While the honey, brown sugar, and butter in the glaze are essential, you can replace the BBQ sauce with any sweet and savory sauce you prefer.

Storage Instructions:

• To Store: Once cooled, refrigerate the pork belly pieces in an airtight container for 3 to 4 days.
• To Freeze: For longer storage, let the burnt ends cool, wrap them in foil or plastic, and place them in a ziplock bag. Freeze for up to 3 months, thawing in the fridge before reheating.
• To Reheat: Reheat the pork in a baking dish in a 350°F oven until warmed through.