Bowl of dark, glazed burnt ends with a crisp bark
    Photo: Gatorfan252525, CC BY-SA 4.0, via Wikimedia Commons (cropped)
    3 min read Planning Guide

    Pork Belly Burnt Ends (Party Food That Disappears)

    Short answer

    Cube the pork belly, season it and smoke it at 250°F (121°C) for about 3 hours. Braise covered with butter, honey and BBQ sauce for 1–1½ hours until probe-tender (about 203°F / 95°C), then glaze uncovered for 15 minutes.

    Quick guide

    Pork belly burnt ends

    5 h 30 min Medium 6–8 party portions
    Pork belly (skin off)
    Done when probe-tender at95°C / 205°F

    You need

    • 1 kg skinless pork belly
    • BBQ rub (salt, pepper, paprika, brown sugar, garlic)
    • 120 ml BBQ sauce, 60 g butter, 60 ml honey
    • A foil tray

    1. Cube and season

      Cut the belly into 4 cm (1½ in) cubes and toss in the rub.

    2. Fire up

      Smoker at 121°C / 250°F.

    3. Smoke

      Cubes on a rack with space between them, lid closed, about 3 hours, until the bark is dark and set.

    4. Braise

      Into the foil tray with 60 g butter, 60 ml honey and half the sauce. Cover tightly and cook 1–1½ hours, until a probe slides in at about 95°C / 205°F.

    5. Glaze

      Uncover, drain off most of the fat, toss with the rest of the sauce and cook 10–15 minutes more so the glaze sets. Rest 10 minutes.

    Plan it around your serving time →

    Pork belly burnt ends are sticky, smoky cubes of pork that melt in your mouth. They're made for New Year's Eve and game-day snacking: the smoker does the work, and a tray of them is gone in minutes.

    Smoke, Braise, Glaze

    Three stages. Smoke for bark and flavour, braise covered in butter, honey and sauce so the fat renders and the meat turns tender, then glaze uncovered so the sauce sets sticky.

    Cut Even Cubes

    Cut 4 cm (1½ in) cubes, as even as you can, so they cook at the same rate. Leave space between them on the rack so smoke reaches every side.

    Want to skip the guesswork?

    Done Means Tender

    Pork belly is safe long before it's good. Cook it until a probe slides into a cube with no resistance, around 203°F (95°C).

    Plan Your Party Food

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    Frequently Asked Questions

    How long do pork belly burnt ends take?

    About 5 hours: 3 hours smoking at 250°F, 1–1½ hours braising, 15 minutes glazing, plus preheating.

    What temperature are pork belly burnt ends done?

    When they're probe-tender, around 200–205°F (93–96°C).

    How much pork belly per person?

    As a party snack, about 125–150 g (¼–⅓ lb) of raw belly per person.

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