Pork Belly Burnt Ends
Smoky Morsels of Saucy Meat
by Andrea Alden
Slice the pork into 1-inch cubes
- 4 lbs. (at least) pork belly, cut into 1-inch cubes
- ¼ cup of your favorite BBQ rub
- wire rack that fits inside the grill/smoker
- 1 bag of apple or maple wood chips (or both)
- 1 cup of your favorite BBQ sauce
- 2 tbsp. butter
- 2 tbsp. honey
- 2 tbsp. brown sugar
Slice your pork belly into cubes no smaller than 1-inch, but not much bigger either. Coat each cube with your favorite BBQ rub. I used some pork seasoning from the world champion BBQ Wiesel Grill Team from Germany, but you can try one of our homemade rubs, or use your favorite.
Use a charcoal chimney starter to light a full load of charcoal. Once it’s ready, preheat your smoker to 230°F by spreading the coals out in a single layer on one side of the smoker’s charcoal tray. If you are using a kettle grill, make sure that there is some space between the heat source and the pork belly.
Place the pork belly onto a wire rack. This is so that the small chunks of pork belly don’t fall through the grids. Lay the pork belly out in a single layer with a little space between each chunk. Add the wood chips to the lit coals and smoke for 2 hours or until the pork belly has a lovely bark and deep red-ish color. You will need to add wood chips periodically, but shouldn’t need to add more charcoal.
Once smoked sufficiently, transfer the pork belly chunks to a foil pan or baking pan. Add the BBQ sauce, butter, honey, and brown sugar. Cover the top with foil and return to the smoker for another hour to hour and a half, until the internal temperature of the pork belly chunks has reached 200°F.
Uncover and cook for another 10 to 15 minutes, until the sauce thickens to a sweet and sticky consistency.
Serve the pork belly burnt ends as a little nibbly appetizer at parties, nestled in thick and pillowy flatbreads, or as a side to a large and luscious salad.
Use a wire rack
Smoke for a couple hours
Serve steeped in sauce
look at that gorgeous glaze
Can you smell that?!
Take a bite!
You can use your gas grill to make this delicious BBQ recipe by using the Napoleon Stainless Steel Smoker Tube placed over a single lit burner. Place a baking sheet on the sear plates under the seasoned pork belly chunks. Use indirect heat, and remember to use a wire rack to ensure that the pork belly doesn’t fall through the cooking grids.
You guys! These Pork Belly Burnt Ends are so yuuuummmmmyyyy!!! Skip chocolate, you could have a few of these and feel so much better about just about anything! If you are a fan of burnt ends, you will definitely fall in love with Pork Belly Burnt Ends. What is your favorite use for the belly?
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