Brisket burnt ends are famous. Pork belly burnt ends are better. They’re smaller, faster, and impossibly juicy. Every cube is a perfect bite of smoky, sweet, fatty magic.
No smoker? Use an oven. No problem. Just low heat, a sticky glaze, and a lot of napkins. Meat candy has arrived.
Serves 4-6 as an appetizer.
Step-by-Step Instructions
Preheat and Prep
Preheat smoker or oven to 275°F (135°C). Line a baking sheet with foil (add a rack if you have one).
Cut pork belly into 1-inch cubes.
Season
Toss pork cubes with BBQ rub until fully coated.
Smoke (or Bake)
Arrange cubes in a single layer on the rack.
Smoke or bake for 2 hours until deeply colored and tender.
Glaze
Transfer cubes to a foil pan or baking dish.
Mix BBQ sauce, honey, and vinegar. Pour over the meat. Add butter cubes on top.
Finish
Return to smoker/oven for 30-45 minutes, stirring once halfway.
Cook until sauce is thick, sticky, and caramelized.
Serve
Let cool for 5 minutes (the glaze is lava-hot).
Serve with pickles or white bread.
Summary
Prep Time: 10 minutes | Cook Time: 2.5 hours | Total Time: 2.5 hours
Yield: 2 lbs
Difficulty: Easy (just takes time)
Storage Notes
How to Store:
- Fridge: Airtight container for 4 days.
- Reheat: Oven at 300°F for 10 minutes or air fryer at 350°F for 5 minutes.
- Freeze: Up to 3 months. Reheat from frozen.
Pro Tip:
Refrigerate pork belly for 30 minutes before cubing. Cold fat = clean cuts. Wobbly fat = uneven cubes.
