This succulent pork belly burnt ends in an oven is a treat every BBQ-lover craves.
This delicious recipe for smoked pork belly is simple to make with minimal prep, and every bite is so flavor-packed.
It is enough to serve up to 10 people. As you might know, pork belly burnt ends are perfect for feeding a crowd. So, it’s time to learn how to smoke pork belly burnt ends in an oven.
What is Pork Belly?
Well, don’t get it confused, pork belly is exactly what it sounds like; it is the layered fatty meat obtained from the belly area of the pig.
It is the same cut of meat as bacon; however, it has not been cured or smoked and is much thicker.
It is a guarantee that you will become addicted to pork belly if you love the flavor of bacon.
You should ask your grocery store butcher if they have any in the back. If you are having trouble finding a package of pork belly, they will most likely have it.
What Are Burnt Ends?
Burnt ends began in BBQ restaurants as a way to make good use of leftover cuts of meat, specifically the fattiest trimmings from smoked brisket that are exactly what their name means: crunchy, bark-like pieces of meat with a crispy texture.
Well, pork belly burnt ends go with the same concept as the beef brisket version and are mostly referred to as “meat candy” thanks to their amazing smoky flavor and filling texture.
Pork Belly Burnt Ends with Barbecue Sauce
These chunks of spice-rubbed pork belly are smoky, sweet, and a little tangy; they transform into a crunchy-chewy pile of pork in a smoker or oven.
Course: Main Course
Cuisine: American
Active Time: 40 minutes
Total Time: 4 hours
Servings: 4 to 6
This recipe of slow-smoked pork belly will always win over the most passionate burnt ends purist and even you, particularly if you find burnt ends irresistible.
You can always enjoy them with piles of white bread to sop up the sauce, along with spicy pickles and raw onions to cut through the richness.
Ingredients
- Smoked Pork Belly
- 3 pounds of skinless pork belly, fat cap trimmed to ¼-inch thickness
- 2 tablespoons of kosher salt
- 1 tablespoon of olive oil
- 1 tablespoon of chipotle chile powder
- 1 teaspoon of onion powder
- 2 teaspoons of black pepper
- ¼ cup, plus 3 tablespoons of dark brown sugar, divided
- ¼ teaspoon of cayenne pepper
- ¾ teaspoon of garlic powder
Barbecue Sauce
- 3 tablespoons of dark brown sugar
- ¾ cup of ketchup
- 2 teaspoons of Worcestershire sauce
- 1 tablespoon of apple cider vinegar
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of garlic powder
- 1 teaspoon of chipotle chile powder
- ¼ teaspoon of kosher salt
- ¼ teaspoon of onion powder
For Serving
- Pickles
- Sliced white onion
- Pickled whole jalapenos
- Sliced white bread
Laid-Out Instructions
- First, you are to cut the pork belly into 1 ½-inch pieces, then toss together the pork pieces and oil in a large bowl. After that, whisk together the chile powder, salt, black pepper, garlic powder, onion powder, cayenne, and ¼ cup of brown sugar in a small bowl. Also, spray over the pork and rub into the pork to coat. Proceed to arrange the pork pieces and fat cap in a single layer on a wire rack that will fit inside your oven.
- That being done, preheat the oven to 275 degrees Fahrenheit, place the wire rack with pork belly on a baking sheet lined with aluminum foil, and then bake in a preheated oven until the meat is almost tender, which will take around 2 hours 30 minutes.
- You are to prepare the barbecue sauce while the meat is smoking, then stir together brown sugar, ketchup, chile powder, vinegar, Worcestershire, onion powder, salt, cayenne, and garlic powder in a medium microwave bowl until well combined. Make sure you microwave on high until sauce bubbles and sugar are dissolved, which will take 60 to 90 seconds. Then set it aside until you are ready to use it.
- When that is done, transfer the pork to a 13-by-9-inch disposable aluminum pan, then add ½ cup of barbecue sauce and the remaining 3 tablespoons of brown sugar, and toss to coat. You are to reserve the remaining barbecue sauce for serving. Also, cover the pan tightly with foil and return it to the oven, then bake at 275 degrees Fahrenheit until the meat is tender. This will take 30 minutes to 1 hour.
- Increase the oven temperature to 350 degrees Fahrenheit. Remove the foil cover from the pan and toss together the pork and juices in the pan. Proceed to bake, uncovered until the meat is extremely tender and the glaze starts to caramelize, which will take 30 to 45 minutes. You can serve pork with the remaining sauce, pickles, sliced white bread, pickled jalapenos, and sliced white onion.
Serving Suggestions
You can serve your BBQ pork belly as a main dish, piled on top of white bread and southern sides.
You will love to pair luscious, meaty smoked pork belly with mac and cheese, collard greens, macaroni salad, and creamy potato salad.
Or you can just serve it as an appetizer with sharp cheddar cheese cubes, tangy mustard, pickles, and Ritz crackers or saltines.
How to Store Burnt Ends
First, allow your burnt ends to cool to room temp, then wrap the burnt ends in aluminum foil or a tightly sealed container.
I suggest you place the container in the refrigerator if you plan to consume it within a few days. Burnt ends can be stored in the fridge for up to 3 to 4 days.
Also, place the container with the wrapped burnt ends in the freezer for longer-term storage. They can be stored in the freezer for up to 2 to 3 months.
How to Reheat Pork Belly Burnt Ends in the Oven
- To reheat, you are to first preheat your oven to around 300 degrees Fahrenheit (150 degrees Celsius).
- After that, place the pork belly burnt ends on a baking sheet or oven-safe dish, and to ensure even reheating, just spread them out evenly.
- That being done, cover the burnt ends with aluminum foil to prevent them from drying out.
- Afterward, heat them in the preheated oven for around 10 to 15 minutes, or until they are heated through. You can check the temp with a meat thermometer; make sure they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Immediately after they are heated and have a nice, crunchy exterior, make sure you remove them from the oven.
- You can serve it hot and enjoy your reheated pork belly burnt ends.
Can You Overcook Pork Belly Burnt Ends?
Of course, you can overcook pork belly burnt ends. Keep in mind that smoking for too long dries out the pork belly cubes, which will then leave them tough and rubbery.
That being said, make sure you keep your smoker around 225 degrees F and don’t add too many wood chips at once, given that excessive heat from the burning wood will certainly dry the meat.
Final Thoughts
Once you get into the second half of the process, you should know that your smoked pork belly burnt ends are already cooked, so at that point, it is just about the texture and exterior.
Normally, you want a sticky coating of barbecue sauce on each pork belly cube. Just get ready to dig in once that’s been achieved.
Just keep in mind that your pork belly burnt ends might take a while to cook, but there’s a lot of flavor to make up for it.
When that is done, this will bring us to the end of this guide on “Pork belly burnt ends in an oven.”
Pork Belly Burnt Ends in an Oven
Ingredients
- 3 pounds skinless pork belly fat cap trimmed to ¼-inch thickness
- 2 tbsp kosher salt
- 1 tbsp olive oil
- 1 tbsp chipotle chile powder
- 1 tsp onion powder
- 2 tsp black pepper
- ¼ cup + 3 tbsp dark brown sugar divided
- ¼ tsp cayenne pepper
- ¾ tsp garlic powder
For Barbecue Sauce:
- 3 tbsp dark brown sugar
- ¾ cup ketchup
- 2 tsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- 1 tsp chipotle chile powder
- ¼ tsp kosher salt
- ¼ tsp onion powder
For Serving:
- Pickles
- Sliced white onion
- Pickled whole jalapenos
- Sliced white bread
Instructions
- First, you are to cut the pork belly into 1 ½-inch pieces, then toss together the pork pieces and oil in a large bowl. After that, whisk together the chile powder, salt, black pepper, garlic powder, onion powder, cayenne, and ¼ cup of brown sugar in a small bowl. Also, spray over the pork and rub into the pork to coat. Proceed to arrange the pork pieces and fat cap in a single layer on a wire rack that will fit inside your oven.
- That being done, preheat the oven to 275 degrees Fahrenheit, place the wire rack with pork belly on a baking sheet lined with aluminum foil, and then bake in a preheated oven until the meat is almost tender, which will take around 2 hours 30 minutes.
- You are to prepare the barbecue sauce while the meat is smoking, then stir together brown sugar, ketchup, chile powder, vinegar, Worcestershire, onion powder, salt, cayenne, and garlic powder in a medium microwave bowl until well combined. Make sure you microwave on high until sauce bubbles and sugar are dissolved, which will take 60 to 90 seconds. Then set it aside until you are ready to use it.
- When that is done, transfer the pork to a 13-by-9-inch disposable aluminum pan, then add ½ cup of barbecue sauce and the remaining 3 tablespoons of brown sugar, and toss to coat. You are to reserve the remaining barbecue sauce for serving. Also, cover the pan tightly with foil and return it to the oven, then bake at 275 degrees Fahrenheit until the meat is tender. This will take 30 minutes to 1 hour.
- Increase the oven temperature to 350 degrees Fahrenheit. Remove the foil cover from the pan and toss together the pork and juices in the pan. Proceed to bake, uncovered until the meat is extremely tender and the glaze starts to caramelize, which will take 30 to 45 minutes. You can serve pork with the remaining sauce, pickles, sliced white bread, pickled jalapenos, and sliced white onion.
