How to Make Delicious Pork Belly Burnt Ends

Are you craving for an ultimate barbecue dish that will leave you drooling? Look no further, because Pork Belly Burnt Ends is here to satisfy your taste buds! This dish is a favorite among barbecue enthusiasts as it offers a heavenly smoky flavor paired with tender and juicy meat. It’s a mouth-watering treat that’s perfect for any occasion, from weekend cookouts to special dinners.

Pork Belly Burnt Ends are made from the meat located near the stomach of the pig. Traditionally, it’s a cut of meat that was often thrown away by butchers. However, skilled pitmasters discovered that with the right preparation, it can become a delicious and tender delicacy. And now, the secret is out, and this dish is gaining popularity across the globe. So, before you head to the grill, let’s dive into how to make Pork Belly Burnt Ends, step-by-step!

The Process of Making Pork Belly Burnt Ends

Pork belly burnt ends are one of the most delicious dishes you can make using pork belly. They’re so tender and tasty, with a smoky flavor that is hard to resist. If you’re looking to make this dish at home, you’ve come to the right place. With these ten easy steps, you’ll be able to make pork belly burnt ends in no time.

Step 1: Purchase the Pork Belly

The first step in making pork belly burnt ends is to purchase the pork belly. Look for a piece of meat that has a good balance of meat and fat, so you get the best taste and texture. It’s important to know that you’ll need about two pounds of pork belly to make this dish.

Step 2: Cut the Pork Belly

Once you’ve purchased the pork belly, the next step is to cut it into cubes. You want the cubes to be about one inch in size, so they cook evenly.

Step 3: Season the Pork Belly Cubes

After cutting the pork belly, the next step is to season the cubes. Use your favorite dry rub to add a flavor boost to the meat. You can use a store-bought dry rub or make your own with a combination of salt, pepper, paprika, cumin, and brown sugar.

Step 4: Smoke the Pork Belly Cubes

Once the pork belly cubes are seasoned, it’s time to smoke them. Set your smoker to 225°F and add some wood chunks or chips for smoke. Place the cubes on the smoker and smoke for about 2-3 hours until they’re tender and have a beautiful rich color.

Step 5: Make the Glaze

While the pork belly cubes are smoking, it’s time to make the glaze. You can use any glaze you like, such as a sweet and tangy BBQ sauce or a homemade honey glaze. Combine the ingredients in a saucepan and simmer until the glaze thickens.

Step 6: Add the Glaze

Once the pork belly cubes are tender, it’s time to add the glaze. Brush the glaze onto the cubes and place them back in the smoker for another hour. This will caramelize the glaze and give the pork belly burnt ends a delicious crispy outer layer.

Step 7: Rest the Pork Belly Burnt Ends

After the pork belly burnt ends are done cooking, it’s important to let them rest for at least ten minutes. This allows the juices to redistribute, making the meat even more tender and juicy.

Step 8: Serve

Once the pork belly burnt ends have rested, it’s time to serve them up. You can serve them as is, or with some additional sauce on the side.

Step 9: Store the Leftovers

If you have any leftovers, make sure to store them properly. Place them in an airtight container and store them in the refrigerator for up to four days.

Step 10: Enjoy!

Last but not least, it’s time to enjoy your delicious pork belly burnt ends. Sit back, relax, and savor the scrumptious flavors of this delightful dish.

Section 2: Preparing and Smoking the Pork Belly

1. Selecting the Pork Belly

When it comes to selecting pork belly for burnt ends, you want to choose a piece that has a good meat-to-fat ratio. Generally, look for a piece that is evenly marbled with fat throughout. It’s important to get the best cut possible, as the meat will be the star of the show.

2. Trimming the Pork Belly

Before smoking, you’ll need to trim the pork belly. Start by removing any excess fat from the surface of the meat, but make sure to leave a layer that will render down during smoking. Next, square off the edges and corners of the pork belly to create a more uniform piece. Finally, cut the pork belly into relatively equal sizes, around 1.5 to 2 inches.

3. Seasoning the Pork Belly

To add flavor to the pork belly, prepare a dry rub of your choice. You can use a store-bought rub or make your own. Common seasoning for pork belly burnt ends includes garlic powder, smoked paprika, brown sugar, salt, and pepper. Generously coat the pork belly with the dry rub, making sure to get all sides.

4. Preparing the Smoker

A smoker is the best way to cook pork belly burnt ends, as it allows for low and slow cooking. Set your smoker to 225°F and use apple or hickory wood chips for the smoke flavor. Alternatively, you can use a charcoal grill with indirect heat, but it may be more difficult to maintain a steady temperature.

5. Smoking the Pork Belly

Place the seasoned pork belly burnt ends on the smoker grates, with some space between each piece for even cooking. Smoke the pork belly for about 4-5 hours, or until it reaches an internal temperature of 195°F. It’s important to use a meat thermometer to ensure the pork belly is cooked to perfection.

6. Wrapping the Pork Belly

Once the pork belly burnt ends are cooked, remove them from the smoker and wrap them tightly in aluminum foil. This will help to tenderize the meat and prevent it from drying out while it rests. Let the pork belly rest in the foil for at least 30 minutes before proceeding.

7. Cutting the Pork Belly

After the pork belly has rested, remove it from the foil and cut it into bite-sized chunks. You can also trim any excess fat that wasn’t rendered during cooking, but make sure to leave enough fat for flavor and moisture.

8. Adding the Sauce

To make the burnt ends even more delicious, baste them with your favorite barbecue sauce. Brush the sauce on all sides of the pork belly chunks and return them to the smoker for an additional 20-30 minutes. This will allow the sauce to caramelize and create a sweet and smoky crust.

9. Finishing Touches

Once the burnt ends have finished cooking in the sauce, remove them from the smoker and transfer them to a serving dish. Add a final sprinkle of seasoning or chopped herbs on top for a pop of color and flavor.

10. Serving and Enjoying

Pork belly burnt ends can be served as a main dish or as an appetizer. Arrange them on a platter with toothpicks or skewers for easy snacking. You can also serve them on top of a slice of bread or cornbread for a true Southern treat. No matter how you serve them, your guests are sure to love these savory and smoky bites of heaven.

The Process of Making Pork Belly Burnt Ends

Selecting the Pork Belly

When choosing a pork belly for burnt ends, it is important to look for a fresh and high-quality cut of meat. Choose a pork belly that is uniform in thickness, with an even layer of fat. A good rule of thumb is to look for a pork belly that is around three to four inches thick.

Preparation and Seasoning

The first step in preparing pork belly burnt ends is to preheat your smoker to 225°F. While the smoker is heating up, use a sharp knife to cut the pork belly into one-inch cubes. It’s important to make sure that the cubes are uniform in size for even cooking. Once cut, season the cubes with your choice of dry rub and let them sit for 30 minutes before smoking.

Smoking and Braising

Place the seasoned pork belly cubes on a wire rack and carefully place them on the smoker. Smoke the pork belly for two to three hours or until it reaches an internal temperature of around 160°F. Once the pork belly is smoked, transfer it to a large aluminum foil pan and add one cup of your favorite barbecue sauce and one cup of beef broth. Cover the pan with aluminum foil and braise the pork belly for another two to three hours or until it reaches an internal temperature of 200°F.

Finishing Touches

Remove the aluminum foil and brush another layer of barbecue sauce on the burnt ends. Increase the heat on the smoker to 275°F and return the pan to the smoker for an additional 30 minutes to caramelize the sauce. Once the sauce has set, remove the pan from the smoker and let it cool for 15 minutes. Serve the pork belly burnt ends with your favorite sides, such as coleslaw or cornbread.

Storage and Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place the burnt ends in a pan with a tablespoon of water and cover with aluminum foil. Heat in the oven at 375°F for 15-20 minutes or until heated through. Alternatively, you can reheat them in the microwave for a quick and easy meal.

Pork belly burnt ends are a delicious and indulgent barbecue treat that can be prepared with just a few simple steps. By following these tips and tricks, you can create perfectly juicy and flavorful burnt ends that will rival any barbecue joint. Whether you’re serving them up as a main dish or a unique appetizer, these pork belly burnt ends are sure to impress your guests and leave them wanting more.

Come Back Soon for More Delicious Recipes!

Thanks for taking the time to read through our recipe on how to make pork belly burnt ends. We hope you enjoy this delicious dish and impress your family and friends with your culinary skills. Don’t forget to come back to our blog for more mouth-watering recipes and cooking tips. Share your cooking experience and the results of this recipe with us in the comments section below, and happy cooking!