Made from the same cut as bacon, these piggy cubes are smoked low’n’slow until they turn into BBQ Pork Belly Burnt Ends. Just follow this recipe!
These BBQ Pork Belly Burnt Ends are made from the same cut as bacon but are unsmoked and uncured in the way bacon is cured, so they’re technically not bacon — yet they deliver the same irresistible flavor. Rich, sweet, smoky and lacquered, these pork belly cubes highlight everything that makes the belly such a beloved cut.
Pork belly burnt ends are similar in spirit to Chinese char siu: they carry a sweet glaze, deep color and sticky, caramelized finish. The original burnt ends came from beef brisket, but the pork version has become a favorite among barbecuers for its sweet-savory profile and silky texture.
There’s some debate among purists about terminology — a traditional burnt end originated from the fatty point of a brisket — but the modern definition I prefer is simple: any smoked, fatty chunk of meat that’s cooked, sauced and then cooked again until it becomes sticky, smoky and caramelized can rightly be called a burnt end. The technique and result matter more to me than the original cut.
The magic lies in the pork belly itself. Imagine a layer cake where each layer is alternating meat and fat — when cooked low and slow, the fat renders easily, giving each bite a silky mouthfeel and incredible juiciness. Because pork belly is so rich, you can smoke it in smaller cubes without drying it out. These burnt ends take about four hours total and are prepared cubed from the start so they caramelize evenly and quickly.
For seasoning I used Hardcore Carnivore Red to build color and flavor, but any pork-friendly seasoning or a simple pork rub will work well.
BBQ Pork Belly Burnt Ends
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5 from 4 reviews
- Author: Jess Pryles
Description
This recipe produces sticky, caramelized pork belly cubes with a balance of sweet barbecue glaze and savory, smoky depth. They’re perfect as a shareable appetizer, party snack or indulgent main when served alongside your favorite sides.
Ingredients
Units
Scale
4 lb pork belly – skin off
3–5 tablespoons Hardcore Carnivore Red seasoning (or your preferred pork seasoning)
1 cup BBQ sauce
1 tablespoon honey
1/2 cup chicken stock
3 tablespoons salted butter, cut into small cubes
Instructions
- Trim the pork belly (leave fat, remove skin if needed) and cut into 1–2 inch cubes. Generously coat the cubes with your seasoning. Cover and chill for at least one hour or up to overnight to deepen flavor.
- Preheat your smoker to 250°F (about 121°C).
- Arrange the seasoned pork cubes on a non-coated wire rack in a single layer so air and smoke circulate. Place the rack in the smoker and smoke for about 2 hours, until the cubes have developed color and smoke flavor.
- While the pork smokes, whisk together the BBQ sauce, honey and chicken stock in a bowl. Transfer the smoked cubes into a foil pan in a single layer, pour the sauce mixture over them to coat, then scatter the butter cubes on top. Cover the pan tightly with foil and return to the smoker for 1.5 hours to braise and meld flavors.
- Remove the foil and stir the cubes so they’re well coated. Return the pan to the smoker (uncovered) and cook another 30 minutes, stirring occasionally, until the sauce reduces into a sticky, glossy glaze and the edges are caramelized. Remove and let rest a few minutes before serving.