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

Who doesn’t love their burnt ends? Now hold on! I’m not talking about beef brisket burnt ends!

That’s right, the stars of this show are smoked pork belly burnt ends. These juicy and delicious bites are a spin on the original brisket ends recipe.

They are easily becoming a grill joint staple that can be enjoyed on any occasion – birthday parties, game nights, holidays; you name it. Are you ready to find out how to make them?

Smoked Pork Belly Burnt Ends (aka  Meat Candy)

Smoked pork belly burnt ends aren’t called ‘meat candy’ for no reason. When done right, these bite-size pieces of heaven practically melt in your mouth.

They are a perfect blend of tender, chewy, flavorful, and sticky goodness; an absolute crowd-pleaser.  It’s a versatile dish that can be served with veggies (like broccoli), baked beans, rice or incorporated in salads, sandwiches, and wraps.

And the best part is that they’re super easy to make, and the cooking process doesn’t take much time: a win-win! Let pork belly cook low and slow, so it absorbs the smoky flavor then you add the delicious glaze

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 marinade, seal bag, and toss to evenly coat
pork. Place in refrigerator and marinate for 4 hours up to 24.

Step 2: Smoke The Pork

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. Remove the pork from the marinade and if you want you can 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 an medium square pan or foil tray, pour in glaze, and toss to coat. Cover
pan with foil and place in smoker for 45 minutes. Remove foil cover from pan and continue to smoke
for 15 minutes more. Remove pork from 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.

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

Smoked Pork Belly Burnt Ends

There is nothing like juicy and crispy pork belly ends! Also known as meat cany, because once you start you cant stop!
Prep Time20 minutes
Cook Time4 hours 29 minutes
Total Time4 hours 50 minutes
Course: Appetizer, Side Dish
Cuisine: American, Barbecue, bbq, lunch
Servings: 8 people
Calories: 425kcal
Author: Charlie
Cost: 22

Equipment

  • Smoker

Ingredients

  • 2.2 lbs Pork Belly
  • 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
  • 2 lb skinless pork belly cut into 2-inch cubes
  • 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

  • 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 marinade, seal bag, and toss to evenly coat
  • pork. Place in refrigerator and marinate for 4 hours up to 24.
  • Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When
  • the wood is ignited and producing smoke, place pork belly pieces in the smoker or grill, cover, and
  • smoke for 3 hours.
  • 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.
  • Transfer pork belly pieces to an medium square pan or foil tray, pour in glaze, and toss to coat. Cover
  • pan with foil and place in smoker for 45 minutes. Remove foil cover from pan and continue to smoke
  • for 15 minutes more. Remove pork from smoker.

 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

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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