Pork belly charred ends, or Meat Candy as I like to call it.
This recipe elevates an already delicious barbecue meal with a sticky, sweet sauce prepared from bbq sauce and hot honey for a fiery bite.
If you want something a bit less sweet, you may use honey instead of agave nectar.
Contents
- What are pork belly burnt ends?
- Choosing your pork belly
- How to make Hot Honey Pork Belly Burnt Ends
- Try these other burnt end recipes next
- FAQs
- Can you overcook pork belly burnt ends?
- Is pork belly the same as burnt ends?
- What temperature should pork belly burnt ends be?
- Can you do pork belly burnt ends with skin on?
- How long does it take to smoke pork belly burnt ends at 225?
- Do you cook pork belly fat side up or down?
- What are poor mans burnt ends?
- How long do you cook burnt ends?
- What do you eat pork belly burnt ends with?
- Do you use high heat first or last for crispy pork belly?
What are pork belly burnt ends?
Pork belly burned ends are a spin on the famous Brisket burned Ends that have swept the barbecue world in recent years.
When it comes to the sauce, you may use whichever barbecue sauce you choose. I’ve even added a Mongolian sauce to add a twist to them.
Choosing your pork belly
When visiting your local butcher, search for a fresh, center-cut pork belly. Many butchers will sell it with the skin on, but if possible, I like to purchase pork belly with the skin removed.
The fat and meat layers on the side of the pork belly should be visible. Look for meat with a deep, reddish, or pink color and a slab with an abundance of flesh breaking up the layers of fat.
Pork belly is best cooked slowly and slowly. Because you want the fat to render, heating it at moderate temperatures is your best choice. That is why this recipe is ideal for preparing a chunk of pork belly.
You may also prepare barbecue smoked pig belly by cooking it whole and slicing it at the end, as shown in this recipe.
How to make Hot Honey Pork Belly Burnt Ends
1. Cube
Remove the skin from the pork belly first if it is still attached.
Simply run a tiny, sharp knife down the border of the skin and the first layer of fat to remove the skin.
2 thick.To begin making Pork Belly Burnt Ends, chop your pork belly into cubes. You want to strive for cubes that are around 1-1 in size.
Place your dominant hand on the slab while holding the knife firmly in your dominant hand. Begin at the edge and carefully bring the knife towards you to cut the slab into strips. Then, using those strips, cut them in the other way to make your cubes.
2. Season
pig has little natural taste, and the fat content makes pig belly incredibly rich. To get the most flavor out of each cube, season it on both sides.
You may use whatever barbecue rub you like, but I prefer a pork-specific one. I used the PS Seasoning Hot Honey Bee Sting rub for this dish. It’s flavored with honey and has a chipotle spice to it, making it the ideal rub for these spicy honey pork belly burned ends.
Once each cube has been well seasoned, place it on a jerky tray (or wire rack) and spacing it approximately 2 inches apart. Place the pork belly chunks with the fat cap down.
3. Fire up the smoker
As previously stated, pork belly is best prepared at a low temperature. It is critical to provide enough time for the fat to render throughout the cooking process.
I smoked the pork belly for this dish on my Camp Chef Woodwind 24 pellet smoker at 250F. When I smoke pork, I use pecan wood pellets because I like the mild taste of pecan.
Place the jerky tray on the smoker’s grates and smoke the pork belly for approximately 2 hours, or until the internal temperature reaches 175F and a beautiful crust forms on each cube.
To assess interior temperatures, I rely on my trusty Thermapen.
4. It’s all about the sauce
The sticky, sweet sauce in which these pork belly burned ends are covered is what makes them taste like meat candy.
It’s a simple mix of barbecue sauce, butter, and honey that results in a delectable sauce that perfectly complements the fattiness of the pork belly.
I wanted to give these burned ends a hot honey twist, so I blended the PS Seasoning Hot Honey Chipotle BBQ sauce with melted butter and a big quantity of Mikes Hot Honey.
Mix that mixture in a small bowl until thoroughly blended, then remove the pork belly from the smoker and drop the chunks into the sauce.Shake the bowl well before transferring to an aluminum tray.
Cover the tray with aluminum foil and return it to the smoker for another 45 minutes at 250F.
Remove the foil from the top of the tray after 45 minutes and continue to smoke for another 15 to 20 minutes, or until the interior temperature reaches 203F.
They are ready to eat when they reach an internal temperature of 203F. Allow them to cool for a few minutes, but don’t leave them for too long.
The last touch is another spray of Hot Honey on top, and they’re ready to eat. You may serve them as an appetizer or as a main course with your favorite barbecue sides!
Try these other burnt end recipes next
- Poor Mans Burnt Ends
- Smoked Salmon Burnt Ends With Hot Honey Glaze
- BBQ Brisket Burnt Ends
- Hot Dog Burnt Ends
