Apple-Smoked Smoked Pork Belly Burnt Ends
Cube, smoke, sauce, glaze — candy of BBQ.
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Ingredients
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Method
- 20 min
Pat the pork belly dry with paper towels. Trim any excessively hard fat, but leave a good fat cap for rendering. Cut the pork belly into 1 to 1.5-inch cubes. Apply a thin coat of yellow mustard to all sides of the cubes, then generously season with your favorite sweet and savory BBQ rub.
Why it matters
Proper trimming ensures even cooking and prevents rubbery bits. The mustard acts as a binder, helping the rub adhere, and its flavor cooks off, leaving a delicious crust.
Common mistake
Not patting the pork belly dry can lead to rub not sticking well and inhibit good bark formation.
- 250°F20 min
Preheat your smoker or pellet grill to a stable 250°F (121°C). Ensure you have cherry wood loaded for consistent smoke production.
Why it matters
Maintaining a consistent temperature is crucial for the fat to render slowly and for the smoke flavor to properly penetrate the meat.
Common mistake
Opening the smoker too frequently, which causes temperature fluctuations and prolongs cook time.
- 250°F3h
Arrange the seasoned pork belly cubes directly on the grates of your preheated smoker, leaving a small space between each cube for optimal air flow and smoke penetration. Smoke for 3 hours, or until the internal temperature reaches approximately 175°F (79°C) and a deep mahogany bark has formed.
Why it matters
This initial smoke phase is where the pork belly absorbs most of its smoky flavor and forms a delicious, crispy bark. The rendering fat drips away, concentrating the flavor in the meat.
Common mistake
Overcrowding the grates, which prevents proper airflow and bark development on all sides of the cubes.
- 250°F2h
Transfer the smoked pork belly cubes into an aluminum foil pan. Add the cubed butter, brown sugar, honey, and apple cider vinegar to the pan, ensuring they are evenly distributed among the cubes. Cover the pan tightly with aluminum foil.
Why it matters
Braising in the pan with butter, sugar, and honey tenderizes the pork belly while infusing it with sweet, rich flavors. The steam created by covering the pan helps break down connective tissue.
Common mistake
Not sealing the pan tightly enough, allowing steam to escape and drying out the meat instead of tenderizing it.
- 250°F1h
Remove the foil from the pan. Drain off most of the excess liquid and rendered fat from the pan, leaving just enough to coat the bottom. Stir in the BBQ sauce, ensuring all cubes are coated. Place the uncovered pan back on the smoker for another 30-60 minutes, or until the sauce has thickened and caramelized into a sticky glaze on the burnt ends.
Why it matters
This final stage develops the signature 'burnt end' texture and flavor – sticky, sweet, and slightly caramelized. Removing excess liquid prevents the burnt ends from becoming soggy.
Common mistake
Leaving too much liquid in the pan, which results in stewed pork belly instead of caramelized burnt ends.
- 15 min
Once the burnt ends are beautifully glazed and tender, remove the pan from the smoker. Let them rest for 10-15 minutes before serving.
Why it matters
Resting allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. It also cools them slightly to a more enjoyable eating temperature.
Common mistake
Serving immediately straight from the smoker, which can result in lost juices and a less tender product.
Sauce It
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