How to Make Perfect Pork Belly Burnt Ends

Get ready to transform pork belly into mouthwatering burnt ends with our ultimate guide! Whether you’re a seasoned BBQ master or just getting started, this recipe will walk you through every step to achieve flavorful and tender pork belly burnt ends. From selecting the right cut to mastering the smoking process, you’ll impress your guests with these delicious bites.

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Transforming Pork Belly into Burnt Ends Delighthttps://www.youtube.com/watch?v=9CQ8hWQvxg8Whether you're a seasoned BBQ master or just getting started, this guide will show you how to transform quality pork belly into irresistible burnt ends that are bursting with flavor. From choosing the right cut to the final taste test, we cover all the secrets you need for BBQ success.https://i.imgur.com/zFot9WX.jpeg1/1/22

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Ultimate Pork Belly Burnt Ends

Yield: 12+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 3 H & 30 MTotal time: 4 Hour

Whether you're a seasoned BBQ master or just getting started, this guide will show you how to transform quality pork belly into irresistible burnt ends that are bursting with flavor. From choosing the right cut to the final taste test, we cover all the secrets you need for BBQ success.

Ingredients

• 4 Lbs of Berkshire Pork Belly
• Webers Smoky Brown Sugar Rub (or similar)
• 1/2 c Brown Sugar
• 1 stick of Unsalted Butter
• 1 tsp honey
• 3 tbsp Apple Cider Vinegar
• 3 tbsp Apple Juice

Instructions

1. Prepare the Pork Belly: Remove the pork belly from its packaging. Using paper towels, pat the surface dry to ensure the rub adheres well.
2. Cube the Pork Belly: With a sharp knife, carefully cut the pork belly into 1" x 1" cubes. This size is ideal for maximizing the surface area for the rub and smoke, leading to more flavorful burnt ends.
3. Apply the Rub: Generously coat all sides of each pork belly cube with your chosen BBQ rub. Make sure each piece is evenly covered to flavor every bite.
4. Smoke the Pork Belly: Place the seasoned pork belly cubes directly on the grates of your wood-fired smoker. Smoke at a consistent temperature of 225 - 250°F (107 - 121°C) for about 2 hours.
5. Prepare the Glaze: In a small saucepan or bowl, combine brown sugar, butter, honey, apple cider vinegar, and apple juice. Gently heat the mixture until it simmers, ensuring the sugar fully dissolves and the flavors meld together.
6. Glaze the Pork Belly: Once the pork belly cubes are tender (they should feel like room-temperature butter when probed), thoroughly coat them with the prepared glaze. Ensure each piece is well-covered to enhance the flavor and texture.
7. Caramelize the Glaze: Return the glazed pork belly cubes to the smoker for an additional 15 minutes. This step allows the glaze to caramelize, adding a deliciously sticky and sweet layer to the burnt ends.
8. Rest and Serve: Remove the pork belly burnt ends from the smoker and let them rest for about 15 minutes. This brief resting period helps the juices redistribute, ensuring each bite is succulent and tasty.

Notes

You can cut the pork belly into 1/2" cubes if desired. It'll take more time but it'll allow more surface area for more flavor.

Season on a sheet pan or aluminum pan for less mess

When making the sauce, If it seems too thick, add a little water

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Additional Tips

• Consistent Cubes: Cut the pork belly into uniform 1"x1" cubes for even cooking and maximum flavor absorption.

• Dry Rub: Let the pork belly sit with the rub for at least an hour to enhance the flavors.

• Spritzing: Keep the pork belly moist by spritzing it with apple juice every hour while smoking.

• Wrapping: Wrap the pork belly in foil with butter and brown sugar for the last hour to caramelize and tenderize.

• Resting Time: Let the burnt ends rest for 15 minutes after smoking to allow the juices to redistribute.

And there you have it – delicious pork belly burnt ends that are sure to be a hit at any BBQ! With these tips and techniques, you’re ready to create tender, flavorful bites that will impress your guests. Enjoy the process, savor the flavors, and share your BBQ success with friends and family.

FAQ Section

Q: Can I use a different cut of pork for burnt ends? A: Pork belly is ideal for burnt ends due to its fat content, but you can also use pork shoulder for a leaner option.

Q: What type of wood is best for smoking pork belly? A: Fruitwoods like apple or cherry are great for smoking pork belly, adding a sweet and mild smoky flavor.

Q: How do I know when the burnt ends are done? A: The burnt ends are done when they are tender and have a caramelized exterior. They should feel like room-temperature butter when probed.

Q: Can I make the glaze ahead of time? A: Yes, you can prepare the glaze a day in advance and store it in the refrigerator. Just reheat it before applying.

Q: How do I store leftover burnt ends? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill to maintain their texture.