This Is Why Everyone’s Obsessed with Pork Belly Burnt Ends
We first had pork belly burnt ends standing in line at Franklin Barbecue in Austin, sun already high, coffee (and beers!) in hand, fully committed to the wait because everyone said it was worth it. It was. Sticky, smoky, caramelized bites that stopped conversation mid-sentence. We came home thinking, “we need a version of this we can pull off any time.” You may have heard of burnt ends before, from brisket. These pork belly burnt ends are next level!
This is that version. No smoker required (but you certainly can use your smoker!) No stress. Just good cooking and a bit of patience, and the kind of result that has people hovering around the tray, going back for one more until they’re gone.
If you want to kick off BBQ season with something that feels a little impressive without turning your whole day into a project, this is it. Pork belly burnt ends are sticky, caramelized, and just rich enough to feel like a treat.
Why This Pork Belly Recipe Works
Pork belly does most of the work for you. It’s naturally rich, so when you cook it low and slow, the fat renders and keeps everything tender. Then you hit it with sauce and honey and send it back in until it tightens up and gets that deep, sticky finish. Two simple stages. Big payoff.
Where do I find Pork Belly?
Ask your neighbourhood butcher shop (such as Fore Quarter Butcher Shop) for a piece of really fresh pork belly, skin off. Well stocked supermarkets, especially Asian supermarkets carry pork belly too. Fresh is key.
- Prep Time: 10 Minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6–8 Servings Appetizer Servings 1x
Ingredients
- 2–2.25 lb fresh, skinless pork belly
- 1/3 cup BBQ spice rub
- 3/4 cup BBQ sauce (we love Lancaster Smokehouse Sweet BBQ Sauce)
- 1/4 cup honey
Instructions
- Start by cutting your pork belly into strips, then into 1-inch cubes. Try to keep them fairly even so they cook at the same rate. Season generously with your BBQ rub, making sure every side is coated. Let it sit for 10–15 minutes so the seasoning has a chance to settle in.
- Place the pork belly pieces on a rack set over a baking sheet. This step matters. It keeps the pork from sitting in its fat and helps everything cook evenly. Cook at 275°F in your oven, grill, or smoker with the pieces fat side up. After about an hour, check in. If you want to add a bit more depth, give them a quick spritz with cider vinegar, but it’s optional.
- Keep cooking until a skewer slides in easily and pulls out without resistance. That’s your cue that they’re tender and ready for the next step. Plan for about 1½ hours here, but trust the skewer over the clock—if it doesn’t slide in easily, it’s not ready yet.
- Transfer the pork to a bowl and toss with the BBQ sauce and honey until everything is coated. You don’t need to drown them, just enough to coat and cling.
- Return the pork belly back onto the rack and into the oven at 275°F, uncovered, for another 30–45 minutes. This is where everything comes together. The sauce thickens, the edges caramelize, and the pieces turn into sticky, golden bites.
- Keep reading for sauce & side serving suggestions!
Notes
Chef Tips for Pork Belly
Use a rack. It makes a difference in how evenly these cook and keeps the texture right. Don’t rush the first cook. If the pork isn’t tender yet, give it more time. Watch closely during the final stage. The honey can darken quickly near the end. Keep your cuts even so nothing overcooks while you’re waiting on thicker pieces.
Oven, Grill or Smoker
The oven is the easiest and most reliable option. A grill works great if you keep the heat indirect and want a bit of char. If you’ve got a smoker, use it. That extra layer of smoke takes things up a notch, but the method stays the same.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
What to Serve With Them
These are rich, so you want something fresh or sharp alongside. Slaw, pickles, grilled corn, or our amazing potato salad all work well. Or just put them out with a pile of napkins and let people figure it out. We also love a creamy dip such as Alabama White sauce with them!
Make-Ahead and Storage
You can cook the pork belly through the first stage ahead of time and finish it later with the sauce. Leftovers reheat best in the oven so they keep their texture.
Final Thoughts
This is one of those recipes that makes you look like you’ve been doing BBQ for years. It’s simple, yet different enough, definitely not going to be at every BBQ! Once you make it, it’s going to be hard not to keep it in rotation.
Want More Like This?
This is exactly how we teach cooking in our classes. Cook this recipe & more with our Southern BBQ Cooking Class! Simple methods, clear steps, and results that feel worth it. If you want more recipes like this and a few extra chef tricks along the way, come cook with us.
