Smoked Pork Belly Burnt Ends (Treat Yourself to Some Meat Candy)

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Who doesn’t love pork belly burnt ends? Now hold on! I’m not talking about beef brisket burnt ends! These incredibly juicy, flavorful bites put a delicious spin on the classic burnt ends recipe and are quickly becoming a barbecue staple.

The smoking process transforms ordinary pork belly into tender, melt-in-your-mouth pieces that absorb deep smoky flavors, then gets finished with a sticky, caramelized glaze that takes them over the top.

Perfect for birthday parties, game nights, holidays, or any gathering where you want to wow your guests with something special.

Smoked Pork Belly Burnt Ends (aka  Meat Candy)

There’s a reason these are called “meat candy” – when done right, these bite-sized pieces of heaven practically dissolve on your tongue. They deliver the perfect combination of tender, chewy texture with rich, smoky flavor and that irresistible sticky-sweet glaze.

These burnt ends are incredibly versatile and can be served alongside vegetables, baked beans, or rice, or incorporated into salads, sandwiches, and wraps. The best part? They’re surprisingly easy to make. The pork belly cooks low and slow to absorb maximum smoky flavor, then gets cubed and glazed for that perfect caramelized finish.

What You’ll Need For Pork Belly Burnt Ends

• Pork Belly
• Vietnamese Fish Sauce
• Sugar
• Water
• freshly Minced Garlic
• cloves
• Freshly Ground Black Pepper
• Chunks of Light Smoking Wood, Such as Apple or Cherry
• For the Glaze
• Sugar
• Honey
• Fish Sauce
• Water

How to Make Pork Belly Burnt Ends

Step 1: Marinade The Pork Belly

To make the pork belly: In a small bowl, whisk together fish sauce, sugar, water, garlic, and black
pepper. Place pork belly in a large Ziploc bag, pour in the marinade, seal the bag, and toss to coat the

Step 2: Smoke The Pork

Fire up your smoker or grill to 225°F, adding chunks of smoking wood when the temperature is reached. Remove the pork from the marinade, and if desired, add some BBQ rub.

When the smoker is producing smoke, place pork belly pieces in the smoker or grill, cover, and
smoke for 3 hours.

Step 3: Make The Glaze

To make the glaze: While the pork is smoking, in a small saucepan set over medium heat, whisk
together sugar, honey, fish sauce, and water.

Bring to a boil, reduce heat to low, and let simmer until slightly thickened, about 5 minutes. Remove from heat.

Step 4: Coat The Pork Belly

Transfer pork belly pieces to a medium square pan or foil tray, pour in glaze, and toss to coat. Cover
pan with foil and place in the smoker for 45 minutes. Remove foil cover from pan and continue to smoke
for 15 minutes more. Remove pork from the smoker.

What Wood Should You Use?

Our favorite type of wood to smoke pork is cherrywood or applewood. It pairs well with the mild flavor of pork.

Why Use Pork Belly?

The pork belly is the same cut that we use for bacon, except it’s not cured. This cut of pork has a great layer of fat, and just like in its brisket counterparts, that’s a good thing, you want that juicy, tasty fat!

Note: If you can only get your hands on pork butt that will work as well.

What to Serve With Your Burnt Ends

Our favorite thing to serve with meat candy is fries, potatoes chips smoked mac and cheese or a fresh salad.

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Looking for Other Ways to Use Pork Belly?

There are dozens of ways to cook prok belly. Here are some of my favorites

• Smoked Pork Belly Strips
• Smoked Pork Belly With Crispy Skin
• Pit Boss Smoked Pork Belly Strips
• Smoked Pork Belly Burnt Ends Banh Mi

Want More Burnt Ends Recipes?

Want to try another burnt rends recipe?

• SPAM Burnt Ends
• Pork Burnt Ends on a Pit Boss
• Smoked Pork Belly Burnt Ends Banh Mi
• Burnt Ends From Brisket Flat
• Smoked Salmon Burnt Ends
• Pit Boss Smoked Pork Belly Ends

 Helpful Tips

1. Discard any pork cubes that are all fat. These won’t render nicely either.
   
2. Select cuts with excellent marbling.
   
3. Avoid over-smoking, so it doesn’t dry out
   
4. Refrigerate any leftovers, storing them in their remaining sauces or juices. Reheat the pork belly at 200°F for 20 minutes.
   
5. If using an oven, cook slowly from 275°F to 300°F.
   
6. Your smoker/grill should have a fat drain, so the fat doesn’t get into the fire.
   
7. Smoke circulation must be kept optimal: it ensures that every surface area of the cubed belly develops that caramelized bark and gets imbibed with that smoke flavor.

Making Beef Brisket Burnt Ends?

Beef brisket burnt ends are just as good as pork belly ends! We usually use the point cut for burnt ends. However, you can use the flat cut of brisket for burnt ends. There isn’t as much connective tissue or fat so it is a little bit harder but they still turn out delicious.

So, there you have it! What are you waiting for? Grab up some raw pork belly from your nearest butcher shop and get smoking.

Enjoy with some dry Riesling wine or a cold beer! These drinks cut through the greasiness of the meal, bringing some balance to your palette.

I’d love to know what you think of this recipe.

Smoke On!

Charlie

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