Pork Belly Burnt Ends

Pork Belly Burnt Ends Recipe

Pork Belly Burnt Ends Recipe

We’re talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in competitions we turn those into mouth drooling Burnt Ends. These uber tender chunks of brisket will melt in your mouth when done just right, and judges go crazy over them.

This got me to thinking and I decided to come up with my take on a version of Burnt Ends using Pork Belly.

Pork Belly is a delicacy in the bbq world, and what could be better than sweet, sticky little cubes of delicious fatty goodness. (Webster doesn’t have the adjectives to describe these things!)


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Pork Belly Burnt Ends Recipe


  • 8lb Pork Belly skin removed
  • ½ cup Killer Hogs The BBQ Rub
  • 1 ½ sticks Butter sliced
  • ½ cup Brown Sugar
  • ¼ cup Honey

Pork Belly Burnt End Glaze


  1. Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
  2. Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
  3. Season all sides of the pork belly cubes with The BBQ Rub.
  4. Arrange cubes onto a full size cooling rack and place on smoking grate.
  5. Smoke pork belly for 2 – 2 ½ hours.
  6. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
  7. Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
  8. Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

Pork Bell Burnt Ends

For this recipe I’m starting with an 8lb pork belly cut into 1 ½” squares. The reason for cubing it from the start is to develop a slight bark on all sides of the pork belly. It gives me more surface area to apply dry rub and bark is flavor town.

Pork Bell Burnt Ends

Season each cube with Killer Hog’s The BBQ Rub and arrange them on a cooling rack for easy transportation.

Pork Bell Burnt Ends

The biggest challenge of this cook is to render the pork belly slowly, so the fat melts and leaves behind a tender bite of meat packed with flavor and moisture.

You’ll need an indirect smoker to accomplish this, so today I’m firing up my Gateway drum. Once it comes up to 250 degrees all we need is a little smoke (GrilleWood Cherry does the trick) and it’s time to get those burnt ends on the pit.

Sit the cooling rack right on the grill grate and let the smoker go to work. It’ll take about 2 hours to develop the right color on the outside, then it’s time to tenderize.

Pork Bell Burnt Ends

Carefully remove the cooling rack from the pit (use some gloves) and place each burnt end into an aluminum pan. Cover the burnt ends with ½ cup of brown sugar and a good drizzle of honey.

And if you thought I wasn’t going to add even more fat (flavor) to this recipe you would be highly mistaken. Slice up 1 ½ sticks of butter and scatter around the pan. Cover the pan with foil and return it to the smoker.

Pork Belly Burnt Ends

These Pork Belly Burnt Ends are getting real happy now!

The fat is melting and the sugars are caramelizing all over the outsides. They’ll need about 1 ½ – 2 hours in the pan to get perfectly tender so just let the cooker work its magic.

Pork Belly Burnt Ends

At this point you’ll want to test a couple. Don a pair of gloves and squish one in between your fingers. It should have some texture but overall feel extremely soft. I didn’t bother to test the internal temp but if I had to guess it should be somewhere in the 205⁰ ball park. Remember we want them to almost melt in your mouth!

Remove the pan from the cooker and drain the liquid. We’re not done just yet; the last step in the process is to add my Pork Belly Glaze.

Pork Belly Burnt Ends

Pork Belly Burnt Ends Glaze:

  • 1 cup Killer Hogs The BBQ Sauce (or your fave BBQ sauce)
  • ¼ cup Apple Juice
  • ¼ cup Apple Jelly
  • 1 Tablespoon Frank’s Hot Sauce

Combine all ingredients in a small pan and simmer over medium heat until smooth.

Pork Belly Burnt Ends

Drizzle the Pork Belly Burnt Ends with the glaze and gently toss to coat all sides. Set them back in the cooker for about 5-10 minutes just long enough to caramelize and you’re ready for the most amazing bite of BBQ you’ve ever experienced!

Malcom Reed
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Pork Belly Burnt Ends

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147 responses to “Pork Belly Burnt Ends Recipe”

  1. Jeff Carter says:

    My name is Jeff Carter. I really enjoy your YouTube videos and have a question for you. I have been using my Traeger for about 7 years but would like to advance up. I have seen you use a Yoder and wondered if that is a good choice to step up my game? Also I am having a house built. And we are building in an outdoor cooking area. I have seen the Memphis grills and was thinking about one of those for the built in?
    If you can offer any advice I would greatly appreciate it!

    Thank you,

    Jeff Carter

    • Malcom Reed says:

      Yoder and Memphis grills are both high-quality pellet smokers. If you like using the pellet smokers, then you can’t go wrong with either of those. And if you aren’t planning on moving it, then I think it would be great to have a built-in smoker in an outdoor kitchen.

      • Dave Harrell says:

        Making my first pork belly burnt ends. Can’t wait to try them. Thank you for all your great recipes. I have been smoking for about 25 years. Always learning something new!

    • Brian Brown says:

      I would HIGHLY recommend a RecTec.

    • Carl says:

      Go with the Memphis built in, you won’t be sorry. Go with the Elite if your budget allows.

    • Andrew MCcloud says:

      look up uds smoker page on Facebook a ugly drum smoker is what you really need

    • .LaVern Schrock says:

      I’ve been smoking for about 25 years I have used several different kinds of charcoal burners. I am partial to green egg I will put it up against anybody pellet smoker it just makes a better product course that’s just my opinion you will never be disappointed with a green egg the flavor is phenomenal.

  2. Pete says:

    Great recipe. Could the liquid drained before glazing be used as a base for a sauce?

    It looks tasty.

  3. Sergio says:

    Hey Sir, I just wanted to take a moment and thank you so very much for taking time to teach a lot of us about real BBQ, and how to cook it. I also appreciate you sharing your recipes with all of us. The food is truly amazing!!!

  4. John Malysiak says:

    Malcom –

    You and your site are AMA good!! Lov g this recipe. Question – I am transportIng these burnt ends in a car for 30-40 minutes post cook. Any recommendations on how best to serve when I get there? I’m afraid I’ll lose the moisture.

  5. John says:

    This recipe kicked pork butt (actually belly) at my 4th of July BBQ. Thank you! Simple, easy, and amazing results. Then again ….what does not taste amazing with butter, sugar, and honey? lol

    Looking forward to trying more and more recipes.

  6. Gary says:

    Hey Malcolm,

    You are the freekin man! You’ve made me the hit of my family. Thank you. I was wondering if you could answer a question for me. I bout a CASE of pork belly after seeing this video. I made about 8 lbs and it was AWESOME! BUT…….the meat seemed a little tough after I pulled it out of the glaze. The fat was decadent but the meat was chewy..Did I cook it in the bs-honey-butter too long…(2 hours at 275). or glaze it too long? (15-20 minutes at 275) Because it looked perfect when I put it in the tinfoil wrapped container. Please help, because I want to bring 20 lbs to a party I’m having in a few weeks! – By the way….love your BBQ Rub I just got!

  7. Gary says:

    In fact Malcolm,

    The meat was pretty black. What the heck did I do wrong?


  8. Nate A. says:

    Malcolm…this pork belly burnt ends recipe has inspire the Mrs. and I to buy a smoker and try this recipe out. Looking forward to trying out all the recipes on your site.

    When cooking these bad boys…do I need to put a water tray in the smoker To prevent drying out?

    Your help is graciously appreciated! Have a good day!

  9. Chad says:

    Recently made these pork belly burnt ends. I did them in an electric smoker and by the time they were finished the flavor and fat were fantastic but the bacon meat was somewhat hard and dry. Any advice on what i can do different next time?

  10. Captain Matt says:

    Tried this recipe on a Traeger Timberline 1300 with a few modifications to allow for the ability to smoke at a lower temp – it was AMAZING! I rarely give myself a pat on the back for my BBQ, but brother, these turned out awesome! Thanks for sharing!

  11. James Brady says:

    These might be the single best thing I have ever pulled off my smoker. The wife already had me buy another pork belly for the next batch. Thanks so much!

  12. Shane Wrightson says:

    Hello Malcom! Love your YouTube channel and videos! Question regarding the pork belly burnt ends. I would be cooking these in my MES electric smoker. I see you said it should be cooked over indirect heat/charcoal. Any recommendations on cooking them in my MES and having them turn out juicy and perfect?? Any recommendations or tips would be GREATLY appreciated! Thanks so much for your time!!!!!

    • Malcom Reed says:

      It’s all about holding the temps steady – you aren’t going to get the flavor with an electric smoker, but you can still get them cooked. Might take a little longer – but just go by feel.

  13. Cody U. says:

    Hey, I was wondering if you used fresh pork belly or cured or does it matter?

  14. Patrick Licata says:

    Hi Malcom, On the pork belly burnt ends, do you recommend removing the “hard skin” before smoking? I’ve heard both ways, but I would think if you cube rather than smoke whole you would need to remove. Thanks for your input.

  15. Scott says:

    Thank you for the great tasting Pork Belly Burnt Ends. Is there a good way to store them if you don’t eat them all. I have a vacuum sealer I can use, or should I just cover and refrigerate? How do I re-heat them? Thank you

    • Malcom Reed says:

      It depends on how long you are going to store them. If it’s only a few days, just place them in the fridge and reheat in the oven on a low temp until they are hot. If it’s going to be a while, vacuum seal and freeze.

      • Jeff says:

        I reheat the brunt ends in the vacuum bag in boiling/hot water until hot. This maintains the great taste without drying them out. Just double seal the bag so it won’t leak.

  16. Bill Rice says:

    Wow! Thanks for sharing your recipe and technique. I had to substitute the honey for maple syrup,but they still turned out amazing.Pork belly burnt ends are my new favorite.Smoke on Sir.

  17. Chad says:

    I want to serve this at a location where no smoker will be available. What would be the best way to reheat this or is there a step I could stop and finish with an oven? Or how would you do it?

  18. Tyler says:

    I love your recipes! Quick question on this pork belly… the biggest piece I could get is 5 lbs. will it still take 2 1/2 – 3 hours to render?

  19. Larry Lane says:

    Just made this for the first time as a Pot Luck entry at the 2018 Austin Rodeo and BBQ Cook-off and placed 13th out of over 100+ teams. Thanks for the original idea! It was a crowd favorite and now a judge favorite. Slightly tweaked the recipe since we didn’t have your rub and bbq sauce. I’ll keep playing around with it in future competitions to see if we can’t get a higher placement with it. Thanks again!

  20. William Downs says:

    Hi Malcolm. I’m doing this recipe this weekend with an 8.5lb pork belly. Do you use any kind of drip pan to catch the grease or does the majority of the fat render once in the foil pan? This is my first pork belly and not sure what to expect. Just trying to prevent a mess in the bottom of my smoker. Thanks.

    • Malcom Reed says:

      You can use a drip pan – but I didn’t. I want the fat to drip down and hit the coals – it’s what gives the meat such a great flavor on the drum smoker.

  21. Richard Small says:

    Hi Malcom, I was wondering how long I can keep the finished burnt ends in the freezer without any damage? I used Captain Rodney’s Peach Bouchan for the glaze and it was wonderful ! I don’t have a vacum sealer so I wanted to know if a couple of weeks in a ziplock bag would be alright? Thanks for all your help to us BBQ ers .

    • Malcom Reed says:

      I don’t know – personally, I’ve noticed cooked meat starts getting freezer burnt after about 1-2 weeks if it’s not in a vacuum sealed bag.

      • Richard Small says:

        Thanks for the reply Malcom! I don’t think the burnt ends will last long enough to find out,but I was curious just to find out. Keep up the great service you provide all us BBQ ers.

  22. Kooky Kats says:


    Is there a concern that when you put these love nuggets in the foiled covered pan, that you end up steaming the meat, thus losing the bark you created?
    How bout a tightly wrapped foiling?
    I’m doing this for a giant party and hope 2 5# slabs do the trick.

    • Malcom Reed says:

      You really don’t want a tough bark on burnt ends – they should melt in your mouth. You really need to the steam and pressure to get this fat rendered.

  23. Chris says:

    Great recipe, thanks! Could you comment on the food prep gloves you wear in the video? Brand name/where to find? Thanks

  24. Todd Gedville says:

    Just made these today. Incredible! Thanks for the recipe!

  25. Larry says:

    I have made this a couple times now. Here is a a big time saver tip. Season before you slice the belly!

  26. Steven Smith says:

    Malcom, I have watched your videos for a long time and have very high respect for your cooking. You always put out a good product and the videos have helped me in more than one contest. The pork belly burnt ends was the first time I have tried them. Although they looked just like yours when done, my wife and I both thought there was too much fat left when tasting them. I guess I didn’t get enough rendered out even though I took them off with an internal temp of 199. I will try them again in the future and hope they turn out better. Either way, thanks for a great video on how to smoke them.

  27. Don Salveson says:

    This is such a killer recipe! Broke in my new reverse flow smoker by making Pork Belly Burnt Tips for my friend Doug…….he was in pork heaven. It is so good and cannot wait to make again. For us we like a little more “kick” in the final glaze so we are going to add a “touch” of cayenne pepper next time…..starting with a teaspoon. Will let you know how it turns out. BTW, love the smoker gloves I purchased.

  28. Craig Jull says:

    I buy the full un trimmed ribs, remove the spares and then use all the extra meat for making burnt ends. (Not exactly pork belly, but has less fat and turns out great).
    Also I add beer or apple juice to the pan, before covering it.

  29. Lee Rutkoeski says:

    Made these last weekend ! everyone loved them! I added a coue of shots of Jim Beam in the glaze ! Thanks

  30. George says:

    Malcom – don’t yell at me but I don’t have a smoker (yet!) – could I use a gas grill (I know – but it’s all I have) – indirect? Follow the same basic approach? They look great.

  31. Kaleb Whetstone says:

    HeyMalcom, this recipe is great. I’ve been watching your YouTube videos for years. Pork belly is hard for me to find around here. Would pork butt or country style ribs work well with this recipe ? Thanks

  32. Steve says:

    Hey Malcolm I was wondering had the pork belly been cured or no?

  33. Eric says:

    Bought an 11 lb pork belly for bacon and “sacraficed” about 2 lbs of my bacon to make these. Now the wife says that I will have to start buying 2 pork bellies (1 for bacon and 1 for burnt ends).

  34. David says:

    thanks Malcolm ! made these on a weber kettle and used mesquite chips, browned butter and my own homemade memphis bbq sauce…but followed your technique otherwise…these are delicious and fun to cook !

  35. Carsten Metzmacher says:

    This is such an unbelivable recipe! We tryed, we loved it!!
    I heat it up in the office next day and it smells and taste perfectly.
    Only the butter looks yellow when it’s cold. But that’s normal.

    Greets from Germany

  36. Malcom,

    You are the man!!!!

    I have a small Traeger and I’m on my third batch of pork belly burnt ends. I discovered you on You-Tube and I can say that your recipes and instructions are top notch.

    If any of your amatuer smokers are wondering about this super simple pork belly burnt ends. Ya gotta try it but I wouldn’t share…you’ll work yourself right into a job providing this little nuggets of love.

    Thank you again, Malcom.

    I want to try your chicken tighs…where can I get the pan that has the compartments?

    Bill C

    • Malcom Reed says:

      Thanks. For the Chicken Pan – if you search for 8-cavity brownie pan – those work just as well. You can also find something similar at WalMart or Kroger in the baking section.

  37. Isaac says:

    Hey Malcom,

    I finally found a place that sells pork belly, but after getting it home it is 1/2 to 3/4 the thickness of the pork belly you show in the video. I’m worried about drying them out in the smoker. What do you think about stacking the pork belly pieces on top of each other so it has a similar thickness to what you showed? Will they impact the final product?

  38. Will says:

    Hi Malcolm,

    I’m planning a family BBQ and due to commitments won’t be bale to cook anything long on the day. I was planning on doing these and some ribs, cooking them up to the glazing part then freezing them. Will they be alright reheated then glazed on the day? If I freeze them in a ziplock bag will they keep for 3 weeks in the freezer? And is it better to finish them off fully then freeze them or will glazing them on the day keep this part fresher?


  39. John says:

    Hey Malcom!

    I love this recipe and have used it half a dozen times since I got my WSM last year. Question for you: I usually end up with more fat on the pieces than I’d like. Do you have any suggestions for getting them to render more?

  40. Frank Connors says:

    Hello Malcom,
    This is the second time I am using this recipe. The first was heavenly melt in your mouth pork candy. Today I started this batch for a Razorback football tailgate. Nothing like have some sort of pork before a HOG football game!


  41. Marty Roberts says:

    I did my pork belly Burnt ends with my rub smoked them for 3 hours then added brown sugar,honey and butter then cover for 2 hours. Then remove from liquid and put brown sugar and bbq sauce. Cooked uncovered for about 45 minutes. Melt in your mouth meat candy!!

  42. James says:

    Hey Malcom, should we be cooking these fat side up or down? Or does it not matter? Thanks!

  43. Collin says:

    Hey Malcom, I love your video series. People actually think I know what I am doing when I follow your recipes! My wife balks at the idea of eating pork belly too regularly, something about the fat content makes her think it is unhealthy or something… I was going to try a boston butt version of this and was wondering if you had any tips. I was going to chunk it up raw into 1.5-2″ cubes and then follow the directions for belly, omitting the bone obviously. Do you think this stands a chance, or will I just have pulled pork the hard way? Thanks, keep up the good work!

  44. Lauren says:

    My husband just pulled these off of the grill- they are delicious. He said he couldn’t be more proud to take them to a Christmas gathering.

  45. Missy says:

    Planning to make these this weekend. Is there a need to refrigerate after applying the rub? Consider it as a dry brine?

  46. Guitarguy63 says:

    Just made these to test for a big Boy Scout group I’m cooking for in May. I also had a Dino-rib on so I was nominally 275 but since I have a built-in offset my temps probably ran 225-300. I also went closer to 21/2 hours before the wrap. As others have noted, the meat got just a bit chewy. I’m guessing a combination of nominally 250F and no more than two hours smoke would have been the trick to perfection. I also left on maybe 41/2 hours total. What do you think, Malcolm? Wrap earlier, 4 hours total (x-glaze) and maybe a little cooler cook?

  47. Ben says:

    I got my pork belly. It already came “trimmed’ on the top, but seems I need to trim more to match what’s in your picture. Tomorrow is the day!

  48. Eric says:

    I love your website and YouTube channel. I’ve tried many of your recipes and most turned out amazing. This one however did not really blow me away like I expected. I smoked at 250 for 3 hours and the color looked great. I then used the butter, honey and brown sugar while covered to get tender for 2 hours. I glazed with a mix of BBQ sauce and droppings for 15 minutes. It was not as tender as I thought it was going to be. What did I do wrong?

  49. Alan says:

    Turned out perfect Malcom! Yoder 640 w/upgrade. Thank you for teaching what you know to all of us. I have told you in the past that you have made Barbecuing fun! Tomorrow a Brisket and a Pork Butt for the Memorial Weekend, the Family will love this.

  50. Chandra says:

    Would this work without bbq sauce? Just a rub, brown sugar, butter and maybe some other liquid? Cooking for people who aren’t a fan of bbq sauce??‍♀️

  51. Tyler says:

    I followed this recipe exactly for my first time making pork belly burnt ends, and they turned out perfect! These didn’t take much time at all, but the results were fantastic!

  52. Eric Tittle says:

    Loved them. Tender and juicy, they were the hit of the bbq. An easy recipe to follow and they came out perfect.
    Thank you

  53. Melissa says:

    I have to say is very tasty. I have never eaten this way. Its taste is very special. I will definitely do it more than once. I made this tonight, my friends are all surprised and complimenting. Thank you for sharing!

  54. Jeff says:

    Malcolm, this is not up to your usual high standards. Bark just doesnt quite get crisp enough like a chicharrone. I went 3 hrs at 250,-265, then…well i guess it doesnt matter from there. Maybe an initial crisp? Really want this one right.

  55. craig Inker says:

    Pork Belly is awesome. we enjoy juicy, English cracking. Crunchy, melt in your mouth as we get off a pork roast. Any thoughts how we can re-create that flavor with just the skin?

  56. Dakota says:

    Going to make these on my Green Mountain Pellet Grill this weekend. Recipe and directions still the same for a different smoker?

  57. Scott says:

    Great recipe we loved them. Thanks again.

  58. Chad Augustine says:

    Love it! Thoughts about doing all the smoking (init smoke and butter/sugar) then vacuum seal upfront. Then finish/caramelize on the grill or even in the oven a day or two later.


  59. Jerome says:

    This dish is an absolute hit everytime I make it and I think the one time that it didn’t get finished was because my family was tired of me making it so much lol.

  60. HawkerXP says:

    Best way to cook these!

  61. Nick Kraftzenk says:

    Made these 4-5 times and they are ALWAYS a hit. For me, this beats anything else you can do on a smoker. Went with an asian based final glaze on a small pan last time – Hoison, chili paste, a touch of sesame oil etc and topped with some sesame seeds at the end. Of course not as great as the original but can play with the glaze. Thank you!

  62. Brian Killingsworth says:


  63. Steven Warren says:


  64. Rob Hoiting says:

    Hi! This looks delicious. I really want to make this, but I don’t have the privilege to have a smoker. 🙁 Do you think these can be made in an (convection) oven instead? If so, which temperature and for how long? And do I need to change anything in the recipe? Maybe liquid smoke?

  65. Scott says:

    We love the burnt ends. I have made these 5 or 6 times so far. Thanks for the tips and recipes.


  66. Kati Deckard says:

    These are a crowd favorite!! Make them all the time

  67. Mark brundige says:

    Are the pork bellys cured or uncured

  68. Michael O'Halloran says:

    Hey Malcolm, Thanks for all the great products and recipes. I don’t have a drum, I have a weber kettle with a slow n sear. I’m worried I won’t get the same results as you because they’ll be no fat dripping on the coals. Any advice buddy?

  69. Michael O'Halloran says:

    Hey Malcolm, great stuff. I’m curious. I have a weber kettle. With an indirect coal set-up ,is there anyway I can recreate the flavor from the fat hitting the coals since they’re off to the side?

  70. Michael O'Halloran says:

    Lol sorry about the double question. I didn’t think it went thru first time. I been dreaming about this cook. Drooling in my sleep lol.

  71. Robby Carlyon says:

    Looks awesome
    About to start my first crack at this

  72. Rick says:

    Malcom, love all your videos! This one is the biggest hit with my family. These are absolutely the best BBQ we’ve ever had. Thanks for sharing this!!

    • Rick says:

      Btw, I’ve made these four times since I found the recipe last year. The fifth just went on the smoker as I type!!

  73. Doc White says:

    Malcolm, for #1 I find it hard to believe your recipe has only 3.1 stars! I’ve used your recipe 12-15 times smoking a double batch, 12-13lbs. Belly which makes 95-98 pcs. of burnt ends using two 26” weber kettles with the snake method. When I walk into the building with burnt ends the crowd goes nuts! In answer to one of the comments, I transport them in a rectangular shallow crockpot with a lockdown lid.

  74. Alan says:

    I had never made burnt ends of any kind before and let me tell you, oh my goodness. I could not find cherry wood and substituted with apple and ironically couldn’t find apple jelly and substituted with cherry. But the results were insane! It’s many hours later and I can’t stop thinking about the meat candy I just ate. WOW!

  75. Cristina says:

    This recipe is truly spectacular. We adore pork in all its varieties and this one does not make us enjoy. Thank you very much for your teachings from Spain.

  76. Walter says:

    When you say full size rack to put pork belly on what size would that be. Thanks for the help

  77. Ethan says:

    Hey Malcom. Does the cooking time change for a smaller pork belly?

  78. Andy S says:

    This recipe makes the best “meat marshmallows” in the world! Even my wife’s friend that doesn’t eat much meat said this was the only BBQ she’s ever truly enjoyed. 10/10 Malcom!

  79. Eric Larsen says:

    Made these this summer a couple of times since I had never had them before. Really great flavor and texture. Now that fall time has rolled around I’m wanting to try to find a way to combine these with apple wedges maybe at the end of the process? Apple candy wedges and pork candy together. The trick will be finding the right timing for the apples vs. the pork so they have just enough firmness to not fall apart but if it gets done right I bet they will be good together.

  80. This recipe looks spectacular, I’m amazed how tasty is 😛

  81. Carlos says:

    This recipe is really spectacular.
    Incredible the appearance that it acquires in the end. Thank you very much for sharing the recipe.

  82. Pat says:

    Help! We made an 8 lb pork belly and followed your recipe to the tee and the pork belly seemed really dry, and the pork belly was not tender at all. What did I do wrong? Do you remove anything on the meat before you cut it up into cubes? Should I have cooked it longer in the smoker to tenderize it more? We’ve had this at a party once and that’s how I came upon this recipe and it was sooooo delicious. I want to try this again for our family at Christmas time. I guess practice makes perfect but anything you can help with would be great. Thank you.

  83. John says:

    Protip: When you drain the liquid, DO NOT THROW IT AWAY!

    Put it in the fridge and save it. It is culinary gold. The best use for it is to baste a Christmas or Thanksgiving ham. Just put a spiral cut ham in a tray or roaster pan, pour all of the retained liquid from the pork belly burnt ends into the tray, and every 30 minutes use a spoon to baste the ham with the delicious juices. This creates the most wonderful tasting ham you’ll ever eat, infused with the rub, brown sugar, honey, kerrygold butter, and rendered pork belly fat.

  84. Christian Parent says:

    Hi Malcom. I want to know if theres any way that I can use a Bradley digital smoker to do this amazing pork candy

  85. Beck & Bulow says:

    This was delicious. I’ve made it three times and made it again tonight. Perfectly cooked at 145-150. Searing prior makes all of the difference. I’ve even wrapped in foil with just the seasoning and left off the butter. Still quite tasty. Thank you for sharing and remaining pleasant to the readers who obviously don’t see the jump to recipe feature.

  86. This was really easy to make and came out delicious! The only change I made is I used fresh herbs. Thanks for the recipe!

  87. perforated says:

    This recipe is delicious! I’m making it once a week. The leftovers taste amazing cold too.

  88. Paul says:

    I think in bbq you cook to your liking. This recipe lays out perfectly what you need to do to make tender pork belly bites. Mix in your own seasoning of choice or sauce of choice but either way the cooking method is a slam dunk. It sucks your rating takes a hit because people don’t know how to run their smokers. I didn’t read through all the reviews but most seem user error.

  89. Akira Muranaka says:

    Greetings, Mr. Reed,

    I watched your Pork Belly Burnt Ends and Bacon Burnt Ends on YouTube. Which one do you like better? I am a fan of Brisket Burnt Ends, but I would like to try eithe Pork or Bacon Burnt Ends. And who started Pork Belly Burnt Ends? Is it also TX style as well? Thank you for the education.

    Akira Muranaka – Sourthern BBQ Backyard Practioner from Atlanta, GA but originally from Osaka, Japan

  90. Rick Plecenik says:

    These were one of the most delicious things I’ve ever made and were a huge hit at a recent cookout. Making them again tomorrow for a party and I’m gonna add a bit of bourbon to the glaze.

  91. Jim Larson says:

    First time doing the pork belly burnt ends. Only have a 3 pound pork belly. Should I go by time or temp? I don’t think it should go anywhere as near as long as the 8 pounder used in the video. Thanks for any help I can get. Great videos Malcom.

  92. Rick says:

    These are one of the most delicious things I’ve ever made. People request that I make these at every gathering and I’m totally fine with that. I stick to the recipe exactly aside from throwing a little bourbon in the glaze. Got some on the Egg as we speak for 4th of July, and doing anything batch tomorrow.

  93. Christopher Low says:

    Made these for our 4th of July Celebration! They were a hit! Along with the As American as Apple Pie Ribs. Collard Greens, Macaroni and Cheese! It was BBQ Heaven! Awesome! Everyone loved the flavor. Smoked them in my Charcoal/Wood Smoker with Peach Wood! Had a hard time finding Apple Jelly on my first try so I use Apricot Preserves instead and it stuck so I use Apricot Preserves and smoke with Peach Wood which is my family favorite wood flavor. My family loves this recipe and always asking when I am going to FIRE SOME UP!

  94. Leroy says:

    I used this recipe for the first time smoking pork belly on my new traeger.

  95. Carl says:

    Sublime !

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