I’ll be honest – I used to think burnt ends were only worth making if you had a whole brisket going, but pork belly burnt ends completely changed my mind. These bite-sized cubes pack all the smoky, caramelized flavor of traditional burnt ends without the commitment of a 12-hour cook.
Made on the Pit Boss, they’re perfect as an appetizer that disappears fast or a hearty side that steals the show. The best part? You get that perfect combination of crispy, caramelized exterior and incredibly tender, juicy interior in just a few hours.
Table of contents
Pork Belly Burnt Ends
These pork belly burnt ends are what I like to call “meat candy” – and once you try them, you’ll understand exactly what I mean. Each bite-sized delicious pork piece develops this amazing sweet umami flavor, smoky crust while staying incredibly moist inside, creating the perfect balance of textures and flavors.
Unlike making a whole brisket or pork shoulder, this recipe gives you maximum impact with minimal leftovers, making it ideal for smaller gatherings or when you want that burnt end experience without the full barbecue production.
What You Need
- Pork Belly (cut into 2-inch cubes)
- Brown Sugar
- Water
- Fresh Garlic
- Black pepper
- White sugar
- Honey
- Fish sauce
How to Make Pit Boss Smoked Pork Belly Burnt Ends
Step 1: Prepare the Pork Belly for Marinating
Remove as much excess moisture from the pork belly with a paper towel. Cut off any remaining thick fat from the outside of the pork belly.
Cube the pork belly into 1-inch cubes, season with salt and black pepper, and refrigerate for 60 minutes.
Remove any excess moisture drawn out by the salt. Put the pork pieces into a clean mixing bowl.
Step 2: Make the Marinade for Your Pork Belly
Whisk together the fish sauce, water, brown sugar, garlic, and seasoning. Place your pork belly cubes into ziplock bags. Pour in the marinade and then toss to coat evenly before sealing the bags.
Step 3: Marinating the Pork Cubes
Refrigerate the pork belly for at least 4 hours and up to 24 hours.
Step 4: Smoking the Pork Belly on Your Pit Boss
Load the cherry wood pellets, prime, and set the Pit Boss to a grill temperature of 225°F. Wait until it has reached the desired temperature.
Place the pork belly pieces directly on the grill grates and close the lid. Insert a temperature probe into the middle of your largest pork belly cube. Smoke for 3 hours.
Step 5: Make a Glaze
In a saucepan set over medium heat, whisk together the white sugar, honey, water, and fish sauce. Bring to a boil and then reduce the heat to low. Simmer until the glaze is slightly thicker. Remove from the heat and set aside.
Step 6: Finishing Off
Increase the heat of your Pit Boss to 275°F. Remove the smoked pork belly from the smoker to a foil pan or baking tray.
Cover the pork belly with the glaze and toss to coat evenly. Cover the tray with foil and return it to the smoker for 45 minutes more.
Remove the foil and cook for 15 minutes, until a deep, dark color is achieved. Remove and rest for 10 minutes on a wire rack and cover with tin foil to drain excess fat.
How Long to Smoke For
The whole process will take around 3 to 4 hours, depending on the size of your cubed pork belly and its fat content.
For the first part of the process, cook the pork at 225°F on low, indirect heat. This will render down the fat and infuse a smoky flavor, forming the basis for the burnt ends.
The second part of cooking will be at a higher temperature of 275°F. This will give the coloring and crisp up the rendered fat.
Tip: Ensure you cover the belly cubes for the second cooking stage. You don’t want to burn your burnt ends literally!
How to Store Leftovers
Try to cook what you want to consume on the day. I find that pork belly burnt ends do not keep very well and are best enjoyed straight from your smoker! If you have leftovers, refrigerate them in an airtight container and eat within three days.
Store in the freezer for up to 1 month to prevent freezer burn and deterioration.
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More Pork Belly Recipes
Looking for more pork belly recipes? You’re lucky. Below are some of my favorite pork belly recipes.
Crispy Skin Smoked Pork Belly
Pork Belly Strips
What to Serve With Pork Belly Burnt Ends
Pork Belly Burnt Ends Pit Boss
Equipment
- 1 Pellet smoker
Ingredients
For the Pork Belly
- 2 lb skinless pork belly cut into 2-inch cubes
- 1/3 cup Vietnamese fish sauce
- 3 tablespoon sugar
- 2 tablespoons water
- 2 tablespoons freshly minced garlic about 6 medium cloves
- 2 teaspoons freshly ground black pepper
- 1-2 chunks of light smoking wood such as apple or cherry
For the Glaze
- 1/3 cup sugar
- 1/4 cup honey
- 2 tablespoons fish sauce
- 2 tablespoons water
Instructions
- Remove as much excess moisture from the pork belly with a paper towel.
- Cut off any remaining thick fat from the outside of the pork belly. Cube the pork belly into 1-inch cubes.
- Season with salt and black pepper. Leave in the fridge for 60 minutes.
- Remove further excess moisture that was drawn out by the salt. Put the pieces of pork into a clean mixing bowl.
- Whisk together the fish sauce, water, brown sugar, garlic and seasoning. Place your skinless pork belly cubes into ziplock bags.
- Pour in the marinade and then toss for an even coating before sealing the bags. Refrigerate the pork belly for no less than 4 hours and up to 24 hours.
- Load the cherry wood pellets, prime, and set the Pit Boss to a grill temperature of 225°F and wait until it has come to temperature.
- Place the pork belly pieces directly on the grill grates and close the lid. Insert a temperature probe into the middle of your largest pork belly cube. Smoke for 3 hours.
- In a saucepan set over medium heat, whisk together the white sugar, honey, water and fish sauce. Bring to the boil and then reduce to a low heat.
- Simmer until the glaze is slightly thicker. (Roughly 5 minutes) Remove from the heat and set aside.
- Increase the heat of your Pit Boss to 275°F. Remove the smoked pork belly from the smoker to a foil pan or baking tray.
- Cover the pork belly with the glaze and then toss to coat evenly. Cover the tray with foil and then return to the smoker for a further 45 minutes.
- Remove the foil and then cook for a further 15 minutes until a deep and dark color. Remove and rest for 10 minutes on a wire rack and cover with tin foil to drain excess fat.
Smoke On!
Charlie
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.
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