Entree: United States – American BBQ Belt – Pork Belly Burnt Ends (Cubed smoked pork belly pieces caramelized in a sweet-savory barbecue glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 25 min

Ingredients

- 3 lb (1.36 kg) pork belly, skin removed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) yellow mustard
- 1/4 cup (50 g) brown sugar, packed
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) black pepper
- 1 tbsp (8 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1/2 cup (120 ml) apple juice or apple cider (for spritzing)
- 1 cup (240 ml) prepared barbecue sauce (use a tangy-sweet style)
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) Worcestershire sauce
- Wood chips for smoking (hickory, apple, or oak) or use oven

Instructions

1. Preheat smoker or oven to 250°F (120°C). If using a smoker, prepare for indirect smoking with soaked wood chips.
2. Toss pork belly cubes with yellow mustard to coat, then combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Rub the spice mix evenly over all cubes.
3. Arrange cubes in a single layer on a wire rack set over a foil-lined pan. Place in the smoker and smoke undisturbed for about 2 to 2 1/2 hours, spritzing with apple juice every 30–45 minutes until cubes are deeply browned and reach fork-tenderness.
4. Meanwhile, whisk together barbecue sauce, honey, butter, and Worcestershire sauce in a saucepan. Warm gently until butter melts and sauce is glossy; keep warm.
5. When pork is tender, transfer cubes to an aluminum foil pan, pour the warm glaze over them, and toss gently to coat. For extra caramelization, return to smoker at 275–300°F (135–150°C) for 30–45 minutes, stirring once, until sauce is sticky and edges are caramelized. If using an oven, bake at 300°F (150°C) for 30–40 minutes, stirring once halfway through.
6. Remove from heat, let rest 5 minutes to thicken. Serve hot as a hearty, finger-food style entree or with classic barbecue sides.