I’ve always loved finding new ways to make barbecue-style dishes without needing a smoker. There’s something so satisfying about biting into tender, flavorful meat that just melts in your mouth. While traditional burnt ends come from brisket, these pork belly burnt ends might just become your new favorite.
I started making these in my oven after seeing them at a local barbecue joint. The best part? You don’t need any fancy equipment – just your regular oven and a few basic ingredients you probably already have in your pantry. I make these on weekends when I’m puttering around the house, letting the oven do all the work while I catch up on other things.
If you’re craving that sweet-and-smoky barbecue taste but don’t have a smoker, this recipe is for you. The pork belly comes out tender on the inside with a slightly crispy exterior, and the sauce creates that sticky, caramelized coating that makes burnt ends so irresistible.
Why You’ll Love These Pork Belly Burnt Ends
- No smoker needed – You can make these amazing barbecue-style burnt ends right in your oven – no fancy smoker or special equipment required.
- Simple ingredients – With just a handful of basic seasonings and BBQ sauce, you can create these flavorful bites using ingredients you probably already have in your pantry.
- Melt-in-your-mouth texture – The low and slow cooking method turns the pork belly into tender, juicy morsels with a perfectly caramelized exterior.
- Make-ahead friendly – While it takes time to cook, most of it is hands-off, letting you prepare other dishes or tackle your to-do list while these beauties slowly cook to perfection.
What Kind of Pork Belly Should I Use?
For the best burnt ends, you’ll want to start with fresh, uncured pork belly that has a good meat-to-fat ratio – look for pieces with visible layers of both fat and meat running through them. Most grocery store pork bellies come with the skin (rind) already removed, which is exactly what you want for this recipe. If your pork belly still has the skin on, ask your butcher to remove it or carefully cut it off at home. When shopping, try to find a piece that’s evenly thick throughout, as this will help ensure even cooking times. If you can’t find pork belly in your regular grocery store, try asking at an Asian market or your local butcher shop – they usually keep it in stock.
Options for Substitutions
While some ingredients are key for this recipe, there are a few swaps you can make if needed:
- Pork belly: This is the star of the show and can’t really be substituted – it’s what makes burnt ends special! The fat content and texture of pork belly are essential for this recipe.
- Barbecue sauce: Any style of BBQ sauce works here – from Kansas City sweet to Carolina vinegar-based. You can even mix equal parts honey and your favorite hot sauce for a spicy-sweet alternative.
- Smoked paprika: If you’re out of smoked paprika, use regular paprika plus 1/2 teaspoon of liquid smoke. Or try chipotle powder for a spicier kick – just use half the amount.
- Apple cider vinegar: For spritzing, you can use regular white vinegar, rice vinegar, or even apple juice. Some folks like using beer or bourbon for extra flavor.
- Sea salt: Any coarse salt works fine here – kosher salt is a great alternative. If using table salt, reduce the amount by half since it’s more concentrated.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking pork belly burnt ends is getting that perfect balance of crispy exterior and tender interior – rushing the cooking process will result in chewy, tough meat instead of that melt-in-your-mouth texture you’re after.
Temperature control is crucial: starting too hot can cause the fat to render too quickly and leave you with dry meat, so maintain a steady 275°F throughout the cooking process and spritz with apple cider vinegar every hour to keep the meat moist.
A common mistake is not cutting the pork belly into consistent-sized cubes (aim for 1.5-inch pieces), as uneven sizes will cook at different rates and leave you with some pieces overcooked while others remain underdone.
For the best results, let the meat rest for 15-20 minutes after cooking before tossing in the barbecue sauce, and don’t skip the important step of letting the sauce caramelize during the final 15 minutes of cooking – this creates that sticky, glossy coating that makes burnt ends irresistible.
What to Serve With Pork Belly Burnt Ends?
These rich and smoky pork belly bites are perfect alongside some classic BBQ sides that can help balance out their richness. A creamy coleslaw or potato salad makes a great cool contrast to the warm, flavorful meat. For something green, try a simple mixed salad or some quick-cooked green beans – the freshness helps cut through the richness of the pork belly. Since these burnt ends are already pretty saucy, I like serving them with plain white rice or mac and cheese to soak up all that tasty BBQ sauce. You could also go the traditional route with some cornbread or dinner rolls on the side.
Storage Instructions
Pack Away: These tasty pork belly burnt ends will stay good in an airtight container in the fridge for up to 4 days. I like to keep the sauce separate if I’m storing leftovers – this way the meat doesn’t get too soggy and you can add fresh, warm sauce when reheating.
Freeze: Want to save some for later? These burnt ends freeze really well! Place them in a freezer-safe container or heavy-duty freezer bag and they’ll keep for up to 3 months. Just remember to label the container with the date so you know when you stored them.
Warm Up: To get these burnt ends tasting great again, wrap them in foil and heat in a 300°F oven for about 15-20 minutes, or until they’re heated through. You can also pop them in the microwave, but the oven method helps keep that nice outer texture. Add a splash of barbecue sauce before reheating to keep them moist and flavorful.
| Preparation Time | 15-20 minutes |
| Cooking Time | 210-240 minutes |
| Total Time | 225-260 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 7000-7500
- Protein: 500-550 g
- Fat: 550-600 g
- Carbohydrates: 150-200 g
Ingredients
- 5 1/2 pounds of cubed or sliced pork belly
- 1 cup barbecue sauce
- 3 tablespoons smoked paprika
- 2 tablespoons coarse sea salt
- 2 tablespoons black pepper
- 2 tablespoons apple cider vinegar (for spritzing the pork)
Step 1: Prepare the Oven and Season the Pork Belly
Begin by preheating your oven to 275°F.
Take a baking sheet and place a rack on it, then grease the rack with cooking spray to prevent sticking.
In a bowl, toss the cubed pork belly with paprika, coarse sea salt, and black pepper, ensuring each piece is fully coated with the seasoning mixture.
Step 2: Bake the Pork Belly
Using tongs, carefully place the seasoned cubed pork belly on the baking sheet rack with the fat side facing up.
Place the baking sheet on the middle rack of your oven.
Bake for 3 hours, taking care to spritz the pork belly with apple cider vinegar every hour.
This step is crucial for adding flavor and retaining moisture.
Step 3: Coat with BBQ Sauce and Finish Baking
After the 3-hour baking period, remove the pork belly from the oven.
Transfer it to a deep baking pan or a disposable metal pan.
Toss the pork belly cubes with your preferred BBQ sauce, making sure they are well-coated.
Return the pork belly to the oven and bake for an additional 30 minutes.
Step 4: Rest and Serve
Once the final baking time is complete, take the pork belly out of the oven and allow it to rest for about 20 minutes.
This resting period is important for the juices to redistribute and the flavors to fully develop.
Serve the pork belly warm and enjoy the rich, savory flavors!