Yoribang
AppetizerSmokingFree to use

Pork Belly Burnt Ends

Cubes of smoked pork belly glazed in sticky sauce, called meat candy.

Serves 8

Prep 20 min

Cook 5 hr 30 min

Pork Belly Burnt Ends
Photo: Wesley Fryer, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 3 lb skinless pork belly, cut in 1.5-inch cubes
  • 1/4 cup BBQ dry rub
  • 1/2 cup BBQ sauce
  • 1/4 cup honey
  • 4 tablespoons butter, cubed
  • 2 tablespoons brown sugar

Steps

  1. Step 1. Season the pork cubes all over with the rub.

  2. Step 2. Heat the smoker to 250°F. Smoke the cubes on a rack for 3 hours until deep brown.

  3. Step 3. Move to a foil pan. Add the sauce, honey, butter, and brown sugar and toss. Cover with foil.

  4. Step 4. Return to the smoker for 1.5 to 2 hours until the pork reaches 200°F and is very tender, well past the safe 145°F. Uncover and cook 20 minutes more to set the glaze.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.