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Smoked Pork Belly Burnt Ends (recipe and video)

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You’ve heard of brisket burnt ends — you know, those magical morsels of beef amazingness. But have you tried them with pork belly? This pork version is super tender, full of flavor and so easy to make.

We’ve got the full recipe AND a video tutorial for these incredible smoked pork belly burnt ends for you! 

Smoked Pork Belly Burnt Ends

I have to admit something right here and right now. I’ve never really liked pork belly. Not. At. All. I know, I know, pork belly is the cut of meat used to make bacon (and I love bacon!), but I’m talking about pork belly in other forms (not bacon). It’s always been fatty and chewy to me. No thanks. Or else that’s how I felt, until about a year ago!

Sean has been on a kick lately (a long kick), starting last year when we kicked off a version of this with Troon Winery in Carlton, Oregon at Porklandia. We wanted to try new and different recipes with pork belly. So as a good partner often does, I indulged him when he convinced me we should do pork belly burnt ends.

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He had me at “burnt ends”.

Tray of Finished Pork Belly Burnt Ends

I have a serious weakness for brisket burnt ends, so when he convinced me he could transform pork belly into something that resembled the magical perfection of beef burnt ends, I was in.

At first bite he won me over.

Smoked Pork Belly Burnt Ends

Almost 18 years we’ve been together, and the man can still surprise me!

SMOKED  PORK BELLY BURNT ENDS

The Cut

Raw Pork Belly

Despite my Mary’s previous naysaying on pork belly, Sean absolutely loves it (and Mary has quickly grown to love it too!).  Call it trendy, but it has the perfect balance of fat and meat making for the ideal option when making something like pork burnt ends. 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 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 lbs.

The Prep

Cooking with Pork Belly, showing how to trim the skin from the pork belly

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.

Next apply EVOO (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, I don’t bother with a brine in advance.

Cubes of Pork Belly coated with seasoning

The Cook

Really we want to smoke 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.

Cubes of Pork Belly on the Smoker

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.

Smoked Pork Belly Burnt Ends cooking on the smoker

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.

Making Pork Belly Burnt ends by adding sauce and butter

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.

Tray of Pork Belly Cubes, Covered on the smoker

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!

Tray of Smoked Pork Belly Cubes, Finished

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 😉

Pork Belly Burnt Ends

4.94 from 30 votes
Smoked Pork Belly Burnt Ends
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Smoked Pork Belly Burnt Ends
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 
A pork version of burnt ends. Inspired by the magical and delish beef burnt end, this pork version is super tender, full of flavor and so easy to make.
Course: Appetizer
Cuisine: barbecue, bbq
Keyword: pork belly burnt ends, pork belly recipes, smoked pork belly recipes
Author: Mary Cressler, Vindulge
Ingredients
For the Pork Belly Burnt Ends:
  • 5 lbs pork belly, sliced into cubes
  • 3 tbsp extra virgin olive oil
  • 1 cup dry rub, see notes for our favorite
For the Sauce:
  • 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
  • 3 tblsp unsalted butter
  • 2 tblsp honey
Instructions
  1. Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
  2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.

  3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.

  4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
  5. 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.
  6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
  7. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
  8. Remove from smoker and serve.
Recipe Notes

This is the dry rub we used

And this is the BBQ sauce we used

Wine Pairing

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.

Pork Belly Burnt Ends on a white plate and Wine PairingSyrah!

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 when I saw this 2015 Boom Boom! Syrah, by Charles Smith I had a hunch it would work.

And it did.

It’s a big bold Washington Syrah that had the richness, the fruit, and some herbal notes I was looking for. Big and balanced flavors, just like the burnt ends! Plus, with a name like “Boom Boom” you know it’s just made for an epic BBQ meal like Pork Belly Burnt Ends.

These guys agree.

Star Wars Figurines with Pork Belly Burnt Ends and Wine Pairing

Ready for the video?: 

Here’s the step by step video.

If you have trouble viewing it here you can check it out on our Facebook page.

What would you drink with these killer burnt ends?

Recommended Products:

*This post contains affiliate links for the ThermoWorks Mk4 Digital Thermometer. We only recommend products we use and love!

If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.

A hand holding Smoked Pork Belly Burnt ends, and pork belly burnt ends on the smoker, pinterest image
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Reader Interactions

Comments

    • I plan on making this in a few days. I’m curious though, not questioning your cooking skills lol. Why an internal temp over 200? That’s seems too high. Won’t the meat be dry. Also, what’s the purpose of the olive oil as opposed to just the dry rub. Once again, just curious. Thank you!

      Reply

      • Jeramie both good questions.

        First in regards to the temperature, this is specific to pork belly (and pork shoulder). These cuts have a lot of fat and collagen. So we cook at the lower temperature so we can break down the fat and collagen into flavor, it melts away leaving a juicy cut of meat. If you go too far, yes it will dry out, but if you pulled at 165 or 180, it would still be chewy because the fat and collagen did not have enough time to break down.

        The olive oil is really to help bind the dry rub to the meat. You can use any liquid, some use mustard (we do this for ribs). But in this case, it prevents too much of the rub from flaking away while cooking. It acts as a binder between meat and the rub.

        Reply

  3. I’m going to give your Pork Burnt Ends a try, it sounds so good and the video was great.
    I have a question do you marinade the pork at all?
    Thurman

    Reply

    • No, we don’t marinate or brine. This is primarily because the fat content keeps it juicy, so no need. You could always dry rub the day before to get more of that flavor into the meat. If you do marinate I’d love to hear how it turned out!

      Reply

        • Jay, yes. You can do these in the oven or gas grill. While you won’t get the same smoke flavor, if you cook at a low heat, 225 – 250 you are using that temperature to render the fat and get the color. I would cook in oven uncovered until you like the color of the bites. Then add to foil pan for the braise. The key will be watching for the color you want, and if you have a sugary rub, just watch and avoid any burning.

          Reply

          • Oh THANK YOU so much for the question AND answer! I’m in an apartment that doesn’t allow any outdoor cooking, and I MUST try these! Yay for versatile pork! 🙂

            Kate

    • Not at all. It’s a very different recipe than Malcom Reed. Lots of folks have been experimenting with pork belly and discovering different flavors and recipes. His is great if you like them on the sweeter side.

      Reply

  8. can this recipe be done on a gas grill? I have wood chips to smoke but I’ve never smoked on a grill.

    Reply

    • Carol, yes. You can do this on a gas grill, you may not get as much smoke influence as gas grills have a lot of open vents preventing a tight fit for keeping the smoke in the cooker. However, I would try it using a lower heat setting getting as close to 250 as possible and cook the pork belly on the indirect side of the heat (so not over the flame). Add your chips over the direct flame or in your smoker box. Same principle, smoke for the flavor and getting the bark/color on the bites, and then finish in the braising sauce.

      Reply

    • Lisa, You can attempt these in your oven. Same concept, low heat (250 ish) to render the fat and get that exterior bark and flavor, so roughly 3 hours. Then braise in the pan for an hour and then uncovered to firm up the sauce. If you use a rub with a lot of sugar, just watch it uncovered to avoid burning.

      Reply

    • I would caution that it may not have as much fat content. I definitely think pork butt will be great and I know there is a video from All Things BBQ out there using pork shoulder. Feel free to try it and let us know if it works out. If I did attempt with loin, I would likely watch the time on the smoke setting so as to not overcook it too soon. Different muscle, so different cooking method.

      Reply

    • Adele, You can attempt these in your oven. Same concept, low heat (250 ish) to render the fat and get that exterior bark and flavor, so roughly 3 hours. Then braise in the pan for an hour and then uncovered to firm up the sauce. If you use a rub with a lot of sugar, just watch it uncovered to avoid burning. Many have asked. Let us know if you want a smoker recommendation :)?

      Reply

  12. I cooked 2 slabs of pork bellies last weekend using this recipe, on my huge smoker. They were so good using apple wood for flavor.

    Reply

  13. OMG. These are the best appie I have ever made. Followed the recipe and wife and I could have ate them all for a meal. Give’ um a try. You won’t be disappointed.

    Reply

  14. My mouth literally drools. It looks juicy and yummy. I bet the seasoning makes the meat texture more tender. Thanks for sharing your recipes.

    Reply

  15. I made these today and they are wonderful! My doctor recommended them. Full disclosure – I’m my own doctor. And I don’t have a medical degree.

    Reply

    • Natalie, these are super rich. So we go with 5 ounces (pre cooking weight) per person. So roughly three people a pound. A five pound should feed 15 people. Lots of variants here, like is this the main dish? If so consider 1/2 pound per person. If this is an appetizer may even be less. But on average we see about a 5 ounce portion per person.

      Reply

  18. These look delicious! But I live in an apartment and don’t have a smoker. Is there an alternative cooking method?

    Reply

    • You can attempt these in your oven. Same concept, low heat (250 ish) to render the fat and get that exterior bark and flavor, so roughly 3 hours. Then braise in the pan for an hour and then uncovered to firm up the sauce. If you use a rub with a lot of sugar, just watch it uncovered to avoid burning.

      Reply

    • Stephanie, look for pork belly at Costco. We buy through a local butcher, but I know Costco sells it. If you don’t have a Costco or similar box store, check your local butcher as they can usually get it special ordered.

      Reply

          • Did everything the same way. Way to much fat for me. Why would you ever do this. Never do it again!

          • Danst so sorry this was your experience. So many variables can go into the cut of pork belly and the fat content, as well as the cooking scenarios (wind, weather, etc). While we can’t anticipate everything, we do like all feedback to help along the way. If it felt too fatty when you finished, it may be that an hour or more uncovered may have been needed, or extra time in the bath to let the fat render out as that is what sounds like the issue, the fat may not have totally rendered out which I agree will cause the meat and texture to be chewy and an unpleasant texture.

      • I get it at sams mostly. However. International markets have it too. That is where I first found it.

        Reply

  22. If you don’t have a Costco card try and find an Asian market. The larger ones will usually have Pork Belly at their meat counter.

    Reply

  23. I’ve found a good deal on pork belly but it has the skin on and it’s not in a store where I can ask to have it removed. Do you have instructions for removing the skin? I’ve heard it’s not easy.

    Reply

    • LuAnne, getting the skin off can be very tedious. I would start with a very sharp boning or filet knife…a narrow shorter blade you can use with precision. Next grab paper towel, and use that to grip the skin which can be wet. After pulling on a corner of the meat, cut just under the tough skin and try and separate from the good fat. Continue to pull back on skin while you make the slow cuts parallel to the skin. After you do that, go back and trim off the extra fat. You will see this slimy fat that needs to come off versus the more dense white fat cap that you do want to render out. Then you are good to cut and season. Likely there are some videos out there as well.

      Reply

  24. I rubbed mine with pure maple sugar and dark grade b syrup from the sugar shack up the road from the house, then I seasoned with, ONO Hawaiian seasoning, black pepper and garlic. Vacuum packed and plan on cooking tomorrow.. wish me luck

    Reply

    • Ken that sounds amazing! Did you use the maple syrup as a slather or did you go a little heavier? Curious how that caramelizes during the smoke. We love using maple syrup in glazes with fish and some pork dishes as well. Yum!!!

      Reply

  25. I do a fair amount of smoking year round, even though I live where the ‘normal’ season is short (Northern Vermont) and I came across this recipe and I can’t believe I haven’t tried this before. You can bet this is on my list very soon, I will have to come back and give an update when I DO make it. This sounds terrific, “meat candy deliciousness”!
    I’ve had pork belly in a restaurant before (Korean style) and it was good, but this takes it to a whole new level…stay tuned!

    Reply

  26. I’ve got this on the smoker right now! Another half hour and it will be ready. Looks and smells delicious. Serving it as a meal over rice with a salad on the side. Everyone’s mouth has been watering for hours. Can’t wait! Thanks so much for posting this recipe. Also thanks for your patience responding when everyone asks the same questions over and over. Much admiration as I was about to have a meltdown just reading them! Thanks for your great work!!

    Reply

    • Chad thanks so much. Let us all know how it turned out and email us a photo or post on our Facebook page!!!! I know folks may be looking for various tips or feedback not in the actual post, so I do want to take the time and respond to folk on the questions. Then over time, I’ll be sure to update with a FAQ.

      Reply

  27. These are in our smoker right now! Can’t wait to try them! Had a tough time finding pork belly, and every single butcher asked “what do you want THAT for???” – LOL!

    Reply

    • Wohoo! We love to hear that! That’s hilarious about your butcher. You should have responded, “To make delicious morsels of smoked pork perfection, that’s what!” 😉

      Reply

    • Followed the recipe exactly – turned out perfectly! A lot meatier than I would have guessed! Will definitely make again for future family gatherings and parties!! Husband, son, and I all agreed the leftovers would be amazing in stir-fried rice!! Thank you!

      Reply

  28. I have an indoor smoker and did the recipe with a smoldering hickory! It was to die for! Served with grilled Zellwood corn and greens… Petite Syrah for spice!

    Reply

  29. What is “braising”? What temperature is that accomplished at please? This will happen on Father’s day

    Reply

    • Paul,
      Braising is a technique where you simmer liquid to keep moisture in your meat. In this case you are smoking the protein first, getting flavor and bark and then the braising liquid steps will help in keeping meat moist and rendering out the fat so you get a tender flavor. It also adds that liquid flavor into the meat.

      Reply

    • McAuley, awesome! We use an offset stick burner, so I am going to say offset. The reason is that direct or high heat, will crisp up the belly and I find that better for bacon versus the burnt ends. We like it really tender with a nice bark versus crispy. Send us photos on Facebook!!!! Let us know how you did it on the green egg!

      Reply

    • John, We will run a water pan in the summer months as it’s dry here. But the rest of the seasons it is so humid here we don’t.

      Reply

  34. Hi quick question can the skin be left on the pork belly or does it effect the cooking time…..thank you

    Reply

    • Eliana,

      Great question – and no I would not leave the skin on. The skin is dense, tough and even when cooked will have an unpleasant texture. Try to buy with skin off, as anyone who has trimmed a skin on belly will attest, it is a pain in the behind. If you need to trim off skin, be sure to leave an adequate amount of the good fat that is under the skin for the belly. In the video the fat we are trimming is that collagen that won’t render down.

      Reply

  38. I made this recipe this weekend exactly like you recommended – your homemade rub and bbq sauce. IT CAME OUT UNREAL. I will def. be sending this recipe around to friends. AMAZING!

    Reply

  39. I had 2 of my supervisors over and served the pork belly burnt ends. They threatened corrective action if I did not invite them again and make these!! 2 good!! Thank you!

    Reply

  40. A friend made this recipe this weekend and it was AWESOME!! Very addicting. They are putting them in homemade baked beans. Great recipe!! ♥️

    Reply

  41. I was thinking of trying this for a work gathering. If I smoked them the night before, then pulled them off and put into the fridge. Could I put them in a crock pot in the AM to be served/ready around lunch time? Or just cook them the day before normally, and just warm them up the next day? Thoughts? Wont have smoker/oven available at work.

    Reply

    • Todd,

      We have reheated the finished ones the next day and they turn out great. I would finish them fully, then wrap. You’ll see the fat in the sauce and that will harden some, and when you reheat the next day, that will render again and you’ll have just as fresh flavor. If the fat scares you, you can transfer the ends to a new pan and seal with foil then reheat with a sauce.

      Reply

      • So do you reheat them wrapped in the foil?? Oven ?? What temp?? Guessing 250 – 300 ?? These do sound amazing and if the “do ahead & reheat ” option is viable truly a winner!! Thanks

        Reply

  43. Im definitely trying these. I had a stroke 5 years ago and im just getting back into it. My questions are what type of wood did you smoke with? And some folks differ on how long you add wood to the smike? The whole process? Just a cerfain phase?

    Thanks for the inspiration?

    Newsh

    Reply

    • Newsh, so glad you are getting back to it, so awesome! We use apple or cherry almost exclusively, being in the Pacific Northwest.

      And technically, once you wrap a piece of meat, it won’t take on smoke, so once you are done smoking, you can easily keep the heat going with charcoal and not use wood. We use wood exclusively (only use charcoal at start up, and lump) so it’s just easier to keep the logs going with a nice base of embers. Hope that helps and share your photos on our FB page!!!

      Reply

  45. If you were serving this as a plated meal what things would you recommend go with this? Would you serve it on white rice? Rye bread with pickle onions, slaw and baked beans? Just looking for ideas! Thanks

    Reply

    • Marta, great question. This is a rich dish, so we like to serve this as a stand alone, or with something lighter. We do a pickled slaw and with beans on top that would be delish. Rice is fine, but a bit too band, unless you jazz it up. We also do this as an appetizer, skewering the belly after cooking and then you can add a fresh grape tomato.

      Reply

  46. When you braise the pork what temp do you do this at? 250? We have an electric smoker that will only get up to 275 degrees. Also what temp after it is uncovered? Do I need to put it on the grill to achieve a higher temp? Planing on giving it a try this weekend.

    Reply

    • Hi Jeremy, it’s all done at 250 throughout (the entire time). Your temperature/smoker should be fine.
      If you do run it higher, 275, it may just finish faster. All of it is done low and slow at a consistent temp throughout.

      Reply

  48. Just made these and they turned out fairly dry and a bit chewy. Smoked ribs next to them and those turned out perfect. Any suggestions?

    Reply

    • Nathan, we find that if the ends are still chewy they may need more time to let the fat render out. Lots of things can go into play like how large the cubes are. The sauce it bastes in also help keep the general moisture in, it may also be that during the smoke period, it may have dried out and needed more time in the sauce process. Maybe next time, pull back on the smoke timeframe and then put into the sauce pan, and see if that helps. When you taste test the ends in the pan, keep them on until they are of a texture when they almost fall apart soft.

      Reply

      • Hi Mary- I followed this recipe and also had some pieces that were chewy or hard on the outside. Are you convinced that they are “undercooked” in that case even if the meat internal temp is 200-205+, or could they have cooked too long at that point? I smoked at 250 for 3 hours before adding to pan and going another 1.5 hours at 250. Thanks!

        Reply

        • Ryan great question. I have found if the meat is overcooked, it will get dry and crispy versus chewy. I’d say that depending on the fat content and thickness of the belly, it may have needed more time or more trimming of that larger fat cap on the top. The tell for us when done is really the meat thermometer probe going into the belly like butter, or when checking texture making sure it’s not rubbery or chewy.

          So I’d say more time would work while wrapped to get that desired texture.

          Reply

  49. These were amazing! I was nervous – the only other time I had pork belly, the texture was terrible. But this recipe for the meat and sauce is incredible. Every bite was gone!

    Reply

  50. If I don’t like the BBQ sauce , it is necessary to cook them for another 3 hours. I just want them cook in the smoker

    Reply

    • Lydia,

      You can keep cooking them, the sauce helps render the fat out and prevent them from drying out. You could keep cooking them unwrapped, and spritz them, or you can wrap in foil and some apple cider vinegar to let it braise as well.

      Reply

  51. Going to make these tomorrow. I will say I am hesitant to add all the pepper and chili powder! I’m kind of a wuss with spice. Does the smoking process eliminate some of the heat of the rub? Should I cut it in half? Thanks! Happy Holidays!

    Reply

    • Mandy, all chili powders come with various levels of spice. Try it first, if it’s spicy cut back on it, if it isn’t you’ll be good to go. As for the pepper, you can always hold back and then preseason when it’s done. Between the smoke and the braise, a lot of that spice will cook out. Also if you grab a sauce that is milder, you avoid the potential for something too hot!

      Reply

  52. This recipe sounds exciting and delicious. Can the belly be smoked whole and cubed before panning to braise like i do my brisket burnt ends? Or is it too hard to cube once fat starts rendering? Curious. Can’t wait to try.

    Reply

    • Dave, great question. We like it cubed first because it is easier than after the belly whole is cooked. Second, it is more exposed surface area for the smoke, it gets that much more flavor. You could do the entire belly or quarter it, but overall I like more flavor and the easier cut.

      Reply

  53. I’m planning on cooking these tomorrow afternoon for two family dinners. One Sunday, and the other Monday. What’s the best way to reheat these?

    Reply

    • Brian, we like to reheat them for sure. First, we add them into a foil pan or whatever baking dish you like. Add a little sauce and then cover with foil. Reheat in the oven at about 300 degrees until it just starts to steam, the sauce will keep the burnt ends moist.

      Reply

  55. These look Amazing! I bought a piece of meat today called pork brisket/bone riblets. From my research it comes from somewhere near the pork belly so I thought I would cut up this hunk of meat I have and make burnt ends.
    Has anyone tried this recipe with a different or similar cut of meat?

    Reply

  56. I have done this recipe many times and love them. Trying to figure out the best way to do them ahead of time since I may not have time the day of the party to do it all.

    Do you think just making them the day before and reheating would be best or smoking them the day before and complete the braising and final cook the day of the party!

    Thanks

    Reply

    • Bob you can totally do these in advance. We do it often, I would do it in full, and then reheat in a pan with some sauce covered in the oven at like 300 until they are warm, they will still be very tender.

      Reply

      • I have seen people ask about doing it a day ahead but what about several days? I want to serve these at an event on a Friday but have to work that day! I was really hoping to be able to prepare this like 3 days out and then throw the disposable pan on the grill on the big day.

        Reply

  58. Wow! I made this for a group of 8, doubled the recipe. I have never had burnt ends of any kind, this recipe was unbelievable! Everyone said the same thing, PORK BELLY? Wow, this is fantastic! I had the pork belly on hand to make sausage and ran across this recipe, thought I’d give it a try. I am so happy I did! Thanks for sharing!!

    Reply

  59. Just wanted to thank you for this recipe. I just made these for a family mother’s day cook out and it was a huge hit. Everyone enjoyed them and requested that I make them again. The only change that I will make is instead of using half of the pork belly I will use the whole thing so I can make more. Thanks again

    Reply

    • I’m so happy to hear this! And what a perfect Mother’s Day meal 🙂

      I totally agree on doubling the recipe next time! Those things go FAST!!!!
      Cheers,
      Mary

      Reply

    • Andrew for sides, we love to balance the richness of the belly with thinks like our smoked onion slaw, or watermelon salad. Anything that is cold or generally complements the richness. We stay away from things like Mac and cheese and heavier items. Hope that helps!

      Reply

  62. Just now I put mine in the pan with the sauce. They look a lot like yours in the pictures and video. Some of them got too close to the coals, so we were forced to try some early. Mighty good. I’m eager for them to finish

    Reply

    • Tom, awesome!! We get that too, your hot spots will likely sacrifice a few bellies to your belly early 🙂 Share photos on our Facebook page or tag us on Instagram!!

      Reply

  64. Top Shelf!!! Easy, yet so delicious! Only notes we made for the next time we do it is we will cut the salt down a bit on the rub, and, we used an electric smoker and found we did not need 3 full hours, then 90 minutes…. more like 2 and a half hours, then 60 minutes. Overall amazing! Thanks for posting this recipe!
    Oh, and we just served it with fresh corn on the cob! A cold salad would have been a perfect addition!

    Reply

  65. Mary, I may have missed this question as I scrolled through them but what are some good side dishes to go with this recipe? I plan to make them this weekend.

    Reply

    • Mike that is a great question and we will update the post with some of our favorite sides. Because this dish is SOOOO rich, we go with something light that complements it. We do a smoked pickled onion slaw (no mayo) as an example, or even a grilled salad. It’s also fun to do as a dish with finger foods, you can also try our smoked buffalo chicken wings too. Take photos and tag us on Instagram or Facebook!!!!

      Reply

  66. I did these in my Bradley Smoker yesterday using a mix of Maple biscuettes and Hickory Biscettes. They turned out so amazing!!! My wife and I both just stood there saying WOW. Usually after you make a new recipe, you sit there and say I would change this spice or this ingredient next time, but we both said that we wouldn’t change a thing. Had enough for dinner yesterday and are going to use the rest for dinner tonight with my in laws. Again WOW.

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    • Thank you sooo much for the feedback, we love that you not only enjoyed it, but you also add your own flavors to dishes as well. That’s what we hope to do, influence you to create your own flavors as you like them!!!

      Reply

    • Not all stores will carry them. My best advice is to call in advance, so you’re not running around from store to store. If you have time to wait you can request it from your grocery store and they should be able to get it for you in a few days time. I’ve seen it regularly at my local Costco, but not regularly at all local grocery stores. Specialty stores, yes. Best to just take a quick second to call so you’re not disappointed when you arrive.

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