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Burnt Ends Pork Belly

Looking for a show-stopping holiday dish? These pork belly burnt ends are the perfect addition to your Christmas spread! Smoky, tender, and coated in a sweet BBQ glaze, they’re sure to impress your guests and elevate your festive feast. Keep reading for the full recipe!

Ingredients

● Pork Belly: Approximately 2 to 3 pounds, skin removed, cut into 1.5-inch cubes
● Worcestershire: For coating
● Dry Rub: Your favorite BBQ seasoning
● BBQ Sauce: Your favorite brand or homemade, about 1 cup
● Butter: 4 tablespoons, cut into pieces
● Brown Sugar

Method

1. Preparation:
--- If your pork belly has skin, remove it with a sharp knife.
--- Cube the pork belly into 1.5-inch pieces.

2. Seasoning:
--- Toss the pork belly cubes in worcestershire to coat them evenly.
--- Mix all the dry rub in a bowl. Apply the rub generously over the pork belly cubes, ensuring they are well-coated on all sides. Let sit for at least 30 minutes or up to an hour for better flavor infusion.

3. Grill Setup:
--- Preheat your gas grill for indirect cooking by lighting only one side or one burner. Aim for a temperature of 250-300°F.
--- If you want to add smoke, place wood chips in a smoker box or create an aluminum foil pouch with holes. Place this over the lit burner.

4. Smoking:
--- Place the seasoned pork belly cubes on a wire rack over the unlit side of the grill for indirect heat. Close the lid and let them smoke for about 2-3 hours.
--- Braising: After the initial smoking, transfer the pork belly cubes to an aluminum pan. Add BBQ sauce, brown sugar, and butter. Mix everything well to coat the cubes.

5. Second Cook:
--- Cover the aluminum pan with foil and return it to the grill over indirect heat. Continue cooking for another 1-2 hours until the pork belly is tender. Check periodically; you might need to adjust the heat or add more sauce if it starts to dry out.

6. Finishing:
--- Remove the foil cover, stir the burnt ends to ensure they're well-coated in the sauce, and let them cook for another 15-30 minutes uncovered to caramelize the sauce slightly.

7. Serve:
--- Let the burnt ends rest for a few minutes after cooking to allow the sauce to set. Serve hot as an appetizer or side with toothpicks.

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