Do you adore crispy pork belly or sous vide pork belly? Take them up a notch with this pork belly burnt ends recipe. While similar to pork belly, these crispy and crackly bites of smoky goodness are loaded with flavor and deceptively fun to make (seriously!). Honestly, they are even more delicious!
Why this recipe works
I love whipping out my Traeger grill to make these mouthwatering bites which are deceptively easy to whip up.
Perfect texture. Smoking the burnt ends results in maximum tenderness and an irresistible CRUNCH. Incredible flavor. While pork belly is decadent on its own, a simple dry rub and a rich finishing glaze take this recipe to the next level. Crowd-pleasing party food. There is a reason why this is the FIRST dish that gets polished off at every event I bring it to!
Ingredients needed
Smoked pork belly burnt ends are so easy, and besides brown sugar and spices, there isn’t much else that is needed to make. Here is what you’ll need:
Pork belly. Opt for a well-marbled slab of pork belly without the skin. Brown sugar. The sugar adds sweetness to the dry rub and helps form a caramelized crust around the meat. Either light or dark brown sugar works. Dry spices. The rest of the pork dry rub is made with paprika, red chili pepper, onion powder, garlic powder, salt, and black pepper. If you are a little wary of the hot spices, don’t fret- it only adds a subtle heat that enhances the dish.
Glaze
BBQ sauce. Use your favorite store-bought or homemade BBQ sauce to brush over the burnt ends. Honey and brown sugar. These two enhance the barbecue glaze and help form a flavorful, crispy exterior layer known as the “bark.” Butter. For a rich flavor and mouthfeel.
How to make pork belly burnt ends
Traeger pork belly burnt ends are so easy: just remember to pat dry the pork completely before seasoning it.
Can you bake this?
Did you know pork belly burnt ends can be baked in the oven? Here is the process to do so: Just remember to check the internal temperature of the pork. Fully cooked pork should be 200°F.
Tips to make the best recipe
Always pat the meat dry: Use paper towels to pat the pork belly dry before applying the dry rub. This helps the rub stick to the meat and will give you crispier results. Apply the rub in advance: Did you know that you can deepen the flavors by rubbing the pork belly dry rub over the meat a few hours before or the night before cooking? We often do this and notice a huge difference in flavor. Use mild wood chips: Mild fruit woods, like apple, cherry, or pecan, complement the delicate flavor of the pork belly. I recommend avoiding stronger varieties of wood, like mesquite and hickory. These can sometimes be a little too overpowering. Rest before serving: When the burnt ends are done, remove them from the smoker and let them rest for 15 to 20 minutes. This gives the juices time to soak back into the meat, resulting in a more flavorful and succulent dish. Yes, I know it’s hard to resist, but trust me: it is worth it!
Flavor variations
Put your own spin on this recipe by customizing the spice rubs or sauces: Dry rub spices: Mix and match the seasonings in the dry rub to find your perfect flavor. For more heat, add cayenne pepper or red pepper flakes. I love warmth and smokiness, so often add cumin and/or mustard powder. Glaze: The honey, brown sugar, and butter in the finishing glaze are non-negotiable. You can, however, swap the BBQ sauce for any sweet and savory sauce.
Storage instructions
To store: Once cooled, refrigerate the pork belly pieces in an airtight container for 3 to 4 days. To freeze: If you want to freeze leftover burnt ends, let them cool, then wrap them in foil or plastic and place them in a ziplock bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. To reheat: You can reheat the pork in a baking dish in a 350ºF oven until they’re warmed through.
More smoky barbecue recipes
Smoked pork loin Country Style Pork Ribs Smoked chicken breast Smoked chicken wings
Frequently asked questions
