This recipe uses the low-and-slow smoking method to render the fat perfectly, ensuring juicy results every time. They are the ideal show-stopping appetizer for any cookout or game day party!

Prep time: 15 minutes
Cook time: ~4 hours
Total time: ~4 hours 15 minutes
Servings: 6 servings

Ingredients

For the Pork & Rub:

• 3 lbs skinless pork belly, cut into 1.5-inch cubes

• 1 tbsp olive oil

• Dry Rub Mixture:

  • ¼ cup packed brown sugar

  • 1 tbsp smoked paprika (essential for a smoky flavor without a smoker)

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • ½ tsp ground black pepper

For the Braise & Glaze:

• 1 cup thick BBQ sauce (your favorite brand)

• 2 tbsp honey

• 2 tbsp unsalted butter, cut into small pieces

• Optional: 1 tsp liquid smoke (to enhance the "smoked" flavor)

Directions

1. Prepare the Pork: Preheat your oven to 250°F (120°C). Line a baking sheet with foil and place a wire rack on top for even cooking. Pat the pork belly cubes dry with paper towels and place them in a large bowl. Drizzle with olive oil and toss to coat evenly.

2. Season: In a separate small bowl, mix all the dry rub ingredients. Sprinkle the rub generously over the pork belly cubes and toss until every piece is evenly coated.

3. Slow Roast (Phase 1): Arrange the seasoned pork belly cubes on the wire rack, leaving a little space between each piece. Bake for 3 to 3.5 hours, until the cubes are tender and have developed a nice crust or "bark".

4. Braise (Phase 2): Carefully remove the pork from the oven. Transfer the cubes into a disposable aluminum pan or a deep oven-safe dish. Add the BBQ sauce, honey, butter pieces, and optional liquid smoke.

5. Tenderize: Stir gently to coat everything well, then cover the pan tightly with aluminum foil to trap the moisture. Return the covered pan to the oven and bake for another 45 minutes to 1 hour, until the pork is incredibly tender and fork-tender.

6. Glaze (Phase 3): Remove the pan from the oven and carefully remove the foil cover. Increase the oven temperature to 400°F (200°C). Place the uncovered pan back into the oven and bake for another 15-20 minutes, or until the sauce caramelizes into a thick, sticky glaze.

7. Serve: Remove from the oven and let the burnt ends rest for a few minutes before serving immediately while warm.

Nutritional Information

Per Serving (approx. 3-4 cubes, 1/6th of recipe):

Nutritional values are estimates and can vary based on the specific ingredients, type of BBQ sauce used, and the amount of fat rendered during cooking.

• Calories: ~500-650 kcal

• Fat: ~35-48g

• Protein: ~15-22g

• Carbohydrates: ~20-30g

• Sodium: ~600-1100mg

These burnt ends are a decadent treat!