Made from the same cut as bacon, these piggy cubes are smoked low’n’slow until they turn into BBQ Pork Belly Burnt Ends. Just follow this recipe!
These pork belly burnt ends are not cured, so they aren’t technically bacon—but they deliver the same irresistible richness and crunch that draws so many people to bacon. Smoked slowly and finished in a sweet, sticky sauce, the cubes become glossy, caramelized nuggets that celebrate pork belly’s best qualities.
Pork belly burnt ends share a lot in common with Chinese char siu: a sweet glaze, a reddish hue, and a lacquered, caramelized finish. While traditional burnt ends originated from beef brisket, the pork version has rapidly gained popularity. Purists sometimes argue that the term “burnt end” should be reserved for brisket point, but in practice the term has come to mean any smoked, fatty chunk of meat that is sauced and cooked again until it becomes sticky, salty, and smoky—qualities these pork belly cubes embody perfectly.
The magic here is the pork belly itself. Imagine a layer cake where the layers alternate between tender meat and flavorful fat. That fat renders readily while smoking, keeping each cube silky and moist and leaving behind a rich mouthfeel. Because pork belly is naturally fatty, it can be smoked in small cubes without drying out, and the total cooking time is relatively short—about four hours from start to finish when you cube the belly before smoking.
This recipe highlights a savory-sweet barbecue sauce, a touch of honey, and butter to finish. A simple, bold seasoning before smoking builds color and a base flavor, and then the sauce and a second stint in the smoker create a sticky, caramelized exterior. The process is straightforward and forgiving, so even if you’re new to smoking, you’ll end up with tender, glossy burnt ends.
Description
These BBQ Pork Belly Burnt Ends yield bite-sized morsels with a deep smoky flavor and a sweet, sticky glaze. They are rich, tender, and ideal for sharing as an appetizer or serving alongside classic barbecue sides. The method is simple: season, smoke, braise in sauce, then finish uncovered so the sauce thickens and clings to each cube.
Ingredients
- 4 lb pork belly, skin removed
- 3–5 tablespoons red pork seasoning (or your preferred pork-friendly rub)
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1/2 cup chicken stock
- 3 tablespoons salted butter, cut into small cubes
Instructions
- Cut the pork belly into 1–2 inch cubes. Be consistent in size so the pieces cook evenly.
- Season the cubes generously with your rub of choice. Place them in a covered container and chill for at least one hour or up to overnight to let the seasoning penetrate.
- Preheat a smoker to 250°F (about 120°C). Place the pork cubes spaced out on a non-coated wire rack so smoke can circulate around each piece. Smoke for 2 hours, allowing a nice smoky bark to develop.
- While the cubes smoke, whisk together the BBQ sauce, honey, and chicken stock in a bowl.
- After 2 hours, transfer the smoked cubes into a single layer in a foil pan. Pour the sauce mixture over the cubes, ensuring each piece is well coated. Dot the top with the cubed butter, cover the pan tightly with foil, and return it to the smoker.
- Cook covered for 1.5 hours so the cubes braise gently and the fat renders further. Then remove the foil, stir the cubes to coat them again, and continue cooking uncovered for another 30 minutes or until the sauce is thick, sticky, and glossy.
- Remove from the smoker and let the burnt ends rest briefly. Serve hot as an appetizer or main component at a barbecue.
Tips and Variations
- If you prefer a less sweet finish, reduce the honey or choose a tangier barbecue sauce.
- For a deeper smoke profile, use wood like apple, cherry, or hickory depending on how bold you want the smokiness to be.
- Butter helps enrich the sauce and give a silky sheen; feel free to swap for a neutral oil if needed, though the texture will differ slightly.
- These burnt ends reheat well—gently warm in a low oven so the glaze softens without burning.