Smokey and Savory Pork Belly Burnt Ends
Smokey and Savory Pork Belly Burnt Ends
Rated 5.0 stars by 1 users
Category
Barbecue
Cuisine
American
Author:
Robert Moreland
Servings
5
Prep Time
17 minutes
Cook Time
3 hours 5 minutes
This recipe transforms rich pork belly into indulgent, bite-sized "meat candy" that is perfect for any BBQ spread or game-day gathering. Cubes of skinless pork belly are generously coated in a smoky molasses-style rub (Ember Dust) and slow-cooked until the fat renders and the edges turn irresistibly crisp.
Whether you use a traditional smoker to infuse deep wood-fired flavor or roast them in the oven for convenience, the result is the same: tender, melt-in-your-mouth morsels. The dish is finished by tossing the crispy cubes in your favorite BBQ sauce and caramelizing them until sticky and glazed.
Key Characteristics:
Texture: Sticky and caramelized on the outside; tender and juicy on the inside.
Flavor Profile: Deeply savory and smoky with sweet molasses undertones from the rub and BBQ glaze.
Best Served As: A crowd-pleasing appetizer, party snack, or decadent side dish.
Ingredients
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1.5-2 lbs pork belly, skin removed and cut into 1.5-inch cubes
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Brew and Feed Ember Dust seasoning (generously applied)
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Your favorite BBQ sauce
Directions
Pat the pork belly cubes dry with paper towels. Toss them in a large bowl with a generous amount of Brew and Feed Ember Dust until fully coated.
Smoker Method: Set your smoker to 250°F. Place the seasoned pork belly cubes on a wire rack or directly on the grates. Smoke for 2–3 hours until the fat starts rendering and the edges are crispy. Spritzer with apple cider at the first hour then again at the second hour. Alternative Oven Method: Preheat your oven to 275°F. Place the cubes on a wire rack over a foil-lined baking sheet. Roast for about 2.5–3 hours until tender and lightly crisped.
Transfer the pork belly bites to a foil tray or baking dish. Drizzle with your favorite BBQ sauce and toss to coat.
Return to the smoker or oven for another 20–30 minutes, uncovered, to let the sauce caramelize and get sticky.
Let them rest for a few minutes before serving. Perfect as an appetizer, party snack, or with your favorite sides.
