Indulge your taste buds in a symphony of smoky, savory perfection with our tantalizing pork belly burnt ends.
If you want to create some barbecue brilliance, these delectable pork burnt ends in perfect bite sized pieces are simply magic – when time, technique, and irresistible flavors converge.
With a tantalizing marriage of tender pork belly, caramelized bark and a the perfect blend of mouthwatering spices, pork belly burnt ends offer a culinary adventure that is equal parts indulgent and unforgettable.
Whether you’re a seasoned smoke master or a novice at the grill, these smoked burnt ends promise to elevate your barbecue repertoire and leave a lasting impression on every fortunate palate they grace.
Ingredients
- 2 pounds pork belly (cut into 1 inch cubes)
- 3 tablespoons barbeque seasoning
- 4 tablespoons butter (cut into ¼ inch slices)
- 1/2 cup Sweet Baby Rays Sweet N Spicy Barbecue Sauce
- 1/2 cup Japanese Barbecue Sauce (Bachan’s, Original Flavor)
- ¼ cup honey
Instructions
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Trim pork belly if necessary. Pre-cut will be already trimmed and ready to go.
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Preheat your smoker to 275° Fahrenheit (for Ninja Woodfire Grill, use smoker setting).
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Evenly season pork belly with barbeque seasoning. Allow to rest 30 minutes for seasonings to penetrate.
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Place the pork belly pieces in the smoker (leave space in between each piece) and smoke for approximately 1 hour.
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Remove the pork belly burnt ends and place in a medium bowl.
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Drizzle with barbeque sauce and honey and mix.
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Make a double layer foil pouch (shape it like a bowl). Move pork belly burnt ends into pouch.
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Place butter slices on top of pork belly burnt ends and close foil pouch.
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Place the foil pouch with pork belly burnt ends in the smoker and smoke for another 1 hour.
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FDA recommends internal temperature for pork of 145°F. Use a meat thermometer to accurately measure the internal temperature.
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Remove foil pouch, transfer to a bowl, mix and enjoy your delicious smoked pork belly burnt ends.
