Pork belly burnt ends are irresistible bites of smoky, sticky goodness. These tender chunks of pork belly are coated in a flavorful dry rub, smoked to develop a crispy, crunchy bark, and glazed with sticky barbecue sauce for the ultimate flavor explosion.

Table of contents

Oven-baked pork belly burnt ends

This easy recipe will guide you through making perfectly crisp and crackly pork belly burnt ends. Their smoky seasoning and tangy BBQ finish make them the perfect snack, small plate, or appetizer for any gathering!

I usually use my smoker for this recipe, but when it wasn’t working, I saw it as the perfect opportunity to try something new with the oven—and it turned out amazing! The flavors were still bold and delicious, and the results didn’t disappoint.

Ingredients

Pork Belly, Cut Into 1-Inch Cubes
Olive Oil
Brown Sugar
Smoked Paprika
Garlic Powder
Onion Powder
Chili Powder
Salt
Black Pepper
Barbecue Sauce (Your Favorite)

How to Make Smoked Pork Belly

Step 1: Preheat the Oven

Preheat your oven to 250°F (120°C). Line two baking sheets with foil and place wire racks on top for even cooking.

Step 2: Prepare the Pork Belly

If your pork belly has skin, score it with a sharp knife in a crisscross pattern before cutting it into cubes. This helps the skin crisp up beautifully during cooking and allows the seasonings to infuse into the fat and meat. For skinless pork belly, skip the scoring and cut the pork directly into 1-inch cubes.

Place the pork belly cubes in a large bowl. Drizzle with olive oil and toss to coat. Mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a separate bowl. Sprinkle the dry rub over the pork belly and toss until evenly coated.

Step 3: Bake the Pork Belly

Arrange the seasoned pork belly cubes on the wire racks, leaving space between each piece. Bake for 3 to 3.5 hours, flipping halfway through, until the cubes are tender and have developed a nice crust.

Step 4: Add the Sauce

Increase the oven temperature to 400°F (200°C). Remove the pork belly from the racks and place them directly in a foil tray Brush each piece generously with barbecue sauce. Return to the oven and bake for 15-20 minutes or until the sauce caramelizes and becomes sticky.

Step 5: Serve and Enjoy

Remove the pork belly burnt ends from the oven and let them rest for a few minutes. Serve as a snack, appetizer, or side dish. These crispy, sticky bites are sure to be a hit!

How to Store Leftovers & Reheat

Proper storage is crucial to maintain the quality and flavor of your leftover pork belly ends. To ensure they stay delicious, follow these steps:

Cool: Once your pork belly ends have finished cooking, let them cool down to room temperature. This helps prevent bacterial growth.
Store in Airtight Containers: Transfer the cooled pork belly ends to airtight containers or wrap them tightly in plastic wrap or aluminum foil. This will help to keep air and moisture out.
Refrigerate or Freeze: For short-term storage, refrigerate the pork belly ends for 3-4 days. For longer storage, freeze them in airtight containers or freezer bags. Label and date the containers to track freshness.

I recommend only using the oven to reheat your leftover pork belly ends and maintain their crispy texture.

Oven Reheating:
- Preheat your oven to 350°F (175°C).
- Place the pork belly ends on a baking sheet lined with aluminum foil.
- Reheat for 10-15 minutes, or until heated through.
- For extra crispiness, broil for a few minutes.

Skinless vs. Skin-On Pork Belly

This versatile recipe delivers delicious results whether your pork belly has skin or not! If the skin is intact, simply score it before roasting to achieve perfectly golden, crispy crackling and to let the seasonings infuse into the fat and meat. If the pork belly is skinless, skip the scoring and head straight to seasoning. Either way, you’re guaranteed a flavorful, mouthwatering dish!

Tips for Getting Extra Crispy Pork Belly Burnt Ends

To ensure your pork belly burnt ends turn out crispy and delicious, follow these tips:

Score the Skin (If Present):
If your pork belly has the skin intact, score it in a crisscross pattern. This allows the fat to render properly and helps the skin become golden and crispy.
Dry the Pork Belly:
Pat the pork belly dry with paper towels before seasoning. Removing excess moisture ensures better browning and crispiness.
Use a Wire Rack:
Place the pork belly cubes on a wire rack set over a baking sheet. This will allow air to circulate and prevent the pieces from sitting in rendered fat, promoting even crisping.
Slow and Steady Cooking:
Start by cooking the pork belly low and slow at 250°F (120°C) to render the fat and develop tenderness. Increase the heat to 400°F (200°C) during the final stage to crisp up the exterior.
Caramelize the Sauce:
After applying barbecue sauce, return the pork belly to the oven at high heat. This caramelizes the sauce, creating a sticky, flavorful coating without sacrificing crispiness.
Don’t Overcrowd:
Space the pork belly cubes apart on the rack. Crowding traps steam, which can make the pieces soggy.

What to Serve With Burnt Ends

Here are some excellent sides to pair with your oven-baked pork belly burnt ends:

📌 Did you try this recipe?

Have you made this delicious recipe and loved it?

I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.

Oven-Baked Pork Burnt Ends

Charlie

Transform pork belly into irresistibly tender oven-baked burnt ends! These bite-sized flavor bombs are coated in a sweet and smoky glaze, caramelized to perfection. Perfect as an appetizer or main dish, they’re simple to make and packed with bold barbecue flavor. Your next gathering will thank you!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 3

Total Time 3 5

Course Appetizer, Dinner, holidays, lunch, Main Course, Snack

Cuisine American, Barbecue, dinner

Servings 6 serves

Calories 523 kcal

Ingredients

5 pounds pork belly cut into 1-inch cubes
1/4 cup olive oil
1/2 cup brown sugar
3 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 cup barbecue sauce your favorite

Instructions

Preheat your oven to 250°F (120°C). Line two baking sheets with foil and place wire racks on top for even cooking.
If your pork belly has the skin intact, score it with a sharp knife in a crisscross pattern before cutting it into cubes. This helps the skin crisp up beautifully during cooking and allows the seasonings to infuse into the fat and meat. For skinless pork belly, skip the scoring and cut the pork directly into 1-inch cubes.
Place the pork belly cubes in a large bowl. Drizzle with olive oil and toss to coat. In a separate bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Sprinkle the dry rub over the pork belly and toss until evenly coated.
Arrange the seasoned pork belly cubes on the wire racks, leaving space between each piece. Bake for 3 to 3.5 hours, flipping halfway through, until the cubes are tender and have developed a nice crust.
Increase the oven temperature to 400°F (200°C). Remove the pork belly from the racks and place them directly on the baking sheets. Brush each piece generously with barbecue sauce. Return to the oven and bake for another 15-20 minutes, or until the sauce caramelizes and becomes sticky.
Remove the pork belly burnt ends from the oven and let them rest for a few minutes. Serve as a snack, appetizer, or side dish. These crispy, sticky bites are sure to be a hit!

Keyword Burnt Ends, Pork Belly, pork belly burnt ends

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

Hungry For More?