These Smoked Pork Belly Burnt Ends are super tender, full of flavor and so easy to make. Using a method similar to 3-2-1 ribs, we smoke then braise our pork belly bites until they are meat candy tender.
We’ve got the full recipe AND a video tutorial (viewed over 21 million times) for these incredible smoked pork belly burnt ends for you!
What Are Pork Belly Burnt Ends
We started experimenting with Pork Belly Burnt Ends early in our Catering Days. First cooked in 2015 for Troon Winery in Carlton, Oregon at Porklandia, we wanted to try new and different recipes with pork belly. So we decided to cook in the same way we would do beef brisket burnt ends.
The transformation of pork belly into something that resembled the magical perfection of beef burnt ends, was a pretty magical experience.
And in fact, shortly after I released this video for our recipe it had over 2 million views in less than 2 days.
People loved this recipe! The video now has over 21 million views and counting.
The verdict is in. Pork Belly Burnt Ends are now a BBQ staple in thousands of homes across the globe!
What is Pork Belly
Pork belly is the belly of the pig and attached to parts of the loin and ribs. This incredibly marbled and tender cut is the base for bacon or Porchetta.
This cut will come in many sizes, from small strips to a full slab (10+ lbs). Make sure when you buy it, you ask the butcher for the skin to be trimmed off (saves some weight when you have to pay by the pound!).
And be sure you get enough to feed a crowd, because they will be coming back for seconds, and thirds. I like to get at least 3 lbs as it gives me enough to get good size bites. When we cater events we think 5 ounces of meat per person for a serving, so you roughly get three servings per pound. What we have here in this picture is 5 pounds in two small slabs.
How to Prepare Pork Belly Burnt Ends
If you still see skin on the belly, or there is a little extra fat, trim that off. Then cut the meat into 1 1/2 to 2 inch cubes. You will get some shrinkage from the cooking process, so don’t be afraid if at first the cubes seem a bit large. After cooking they will shrink down to the perfect sized bite.
Butcher Tip – If you see cubes that are all fat, those won’t render. Discard them. If you are buying the pork belly, look to make sure you have a cut that is a balance of fat and meat. Ask the butcher for the center cut of the belly for the best fat to meat ratio.
Next apply olive oil (enough to coat the meat) and your favorite dry rub on the cubes (we use this dry rub). Be generous (we use about 1 cup of dry rub for 5 lbs of meat). Feel free to adjust the amount based off your portion size. Because there is so much fat in the belly, don’t bother with a brine in advance.
How to Cook Pork Belly Burnt Ends
- Start by smoking first for that flavor and bark, and then we want to braise it in some sauce to get even more flavor and moisture into the meat. To accomplish this, we will cook on a rack of some kind, as it is easier to lift off larger numbers of those cubes. If you don’t have a rack that’s fine, it just makes it easier to transport.
- Smoke for three hours at 225-250 degrees, or until you like the color of the meat. A nice bark will form starting around the three hour mark. This can take longer based on so many factors like wind and how much bark you like. The key is, once you put into the braising liquid, your bark is done forming.
- Next, add the cubes to a pan (we like a heat-proof disposable pan). Into the pan add the braising liquid. We use BBQ sauce to really add that extra flavor (about 1 cup), 3-4 tablespoons of butter, which adds richness and acts as a fatty binding agent for bringing the sauce and honey together, and then 2 tablespoons of honey (or agave) to bring a stickiness and sweet characteristic. Then mix them all together.
- Then cover and braise in smoker for another 60 – 90 minutes. You will find that the liquid braises at or near a boil and that the fat renders down in the burnt ends keeping the pan moist. Again, you have added additional fat in the butter, the honey as a binder and the sauce for flavor to really render out the fat that is in the pork belly.
- You want it to get to around 200-205 degrees at this point. We always recommend using a good digital thermometer to check your temp.
- Finally, remove the foil pan cover and cook for another 15 minutes to let the heat tack up that sauce, as you would with ribs or other sauced meats. Remove and eat. It’s that simple. And that delicious!
I should warn you that these aren’t really recommended by your doctor. So I suggest starting your day with a green smoothie, then indulge in these for lunch. It’s called a balanced diet 😉
Smoked Pork Belly Burnt Ends Recipe
Smoked Pork Belly Burnt Ends
For the Pork Belly Burnt Ends:
For the Sauce:
- 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
- Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
- Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
- Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
- Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
- Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
- Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
- Remove from smoker and serve.
Wine Pairing for Pork Belly Burnt Ends
While I highly recommend a glass of rosé while cooking (since, well, it takes upwards of 4 hours for the magical meal to come to fruition). But come burnt end time, we’re going big.
The flavors here are big and bold. You’ve got the smoke, some richness, sweetness, possibly spiciness (if your BBQ sauce has some spiciness). You need something that can handle that weight. There are several options, but I love a bold Syrah.
Syrah from Washington State is my go-to. It has some richness, bold fruit, and some herbal notes. Big and balanced flavors, just like the burnt ends! Malbec and Zinfandel are also good pairings.
These guys agree.
Ready for the video?
Here’s the step by step video on how to make Pork Belly Burnt Ends, seen by over 21 million viewers and counting!
If you have trouble viewing it here you can check it out on our Facebook page.
- The ThermoWorks Thermapen Mk4 digital thermometer.
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