Description

These oven baked pork belly burnt ends are tender, sticky, and loaded with sweet smoky BBQ flavor. Slow roasted until melt-in-your-mouth tender, then coated in a rich caramelized barbecue glaze, they taste just like classic smoked burnt ends—no smoker required.

Ingredients

Scale

Pork Belly

3 lbs pork belly, cut into 1½-inch cubes
2 tablespoons olive oil

Dry Rub

2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional)

BBQ Glaze

1 cup BBQ sauce
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke

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Instructions

Preheat oven to 275°F.
Cut pork belly into 1½-inch cubes and pat dry.
Toss pork belly with olive oil in a large bowl.
In a separate bowl mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Coat pork belly cubes evenly with the seasoning mixture.
Line a baking sheet with parchment paper and place a rack on top. Spread pork belly cubes across the rack.
Bake for 2½ hours, until the pork is tender and fat has rendered.
In a bowl whisk together BBQ sauce, brown sugar, honey, apple cider vinegar, and liquid smoke.
Toss the cooked pork belly cubes in the BBQ glaze.
Return to the oven and bake 30–40 minutes, stirring once, until the sauce thickens and caramelizes.
Serve warm with extra BBQ sauce if desired.

Notes

Cut pork belly cubes evenly so they cook at the same rate.
For extra smoky flavor, add an additional ½ teaspoon liquid smoke to the glaze.
For crispier edges, broil the burnt ends for 2–3 minutes at the end.

Prep Time: 15 MINUTES
Cook Time: 3 HOURS
Category: Appetizer, Dinner, PORK
Method: Baking
Cuisine: AMERICAN | BBQ | SUMMER