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Pork Belly Burnt Ends Oven Recipe

Pork belly burnt ends oven recipe delivers smoky, caramelized exterior with juicy, tender meat inside, all without a smoker. These sticky, glazed cubes transform humble pork belly into a show-stopping appetizer or main course that tastes like it came from a pitmaster's kitchen.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American Barbecue
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds pork belly skin removed, cut into 1.5-inch cubes
  • 3 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 cup barbecue sauce your favorite brand works fine
  • 1/4 cup honey
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar
  • 1/4 cup beef broth

Equipment

  • Sharp chef's knife for cutting the pork belly
  • Large cutting board
  • 9x13 inch baking pan or roasting pan
  • Meat thermometer or instant-read thermometer
  • Aluminum foil for tenting
  • Small saucepan for warming the glaze
  • Silicone basting brush or pastry brush
  • Paper towels for blotting excess moisture

Method
 

  1. Remove the skin from the pork belly if attached and cut into 1.5-inch cubes.
  2. In a small bowl, whisk together smoked paprika, kosher salt, garlic powder, onion powder, brown sugar, black pepper, and cayenne pepper to make the dry rub.
  3. Pat the pork belly cubes dry with paper towels, then place them in a large bowl and toss with the dry rub, coating every surface.
  4. Spread the seasoned pork cubes in a single layer in a 9x13 inch baking pan, ensuring they do not overlap or crowd.
  5. Roast uncovered at 300 degrees Fahrenheit for 45 minutes to render fat and begin browning.
  6. After 45 minutes, carefully drain most of the rendered fat from the pan, leaving about two tablespoons of fat.
  7. Return the pan to the oven and increase temperature to 375 degrees Fahrenheit. Roast for another 45 minutes to one hour until exterior is browned and crisp.
  8. While roasting, combine barbecue sauce, honey, butter, apple cider vinegar, and beef broth in a small saucepan over low heat. Stir until butter melts and glaze is smooth.
  9. Remove the pan from oven after second roast, brush glaze generously over every pork cube, then return to oven at 375 degrees for 20 minutes to caramelize glaze.
  10. Remove pan, stir burnt ends gently to coat with accumulated juices, then brush on a second coat of glaze.
  11. Return to oven for a final 15 to 20 minutes, until exterior is deeply caramelized and sticky with crispy edges.
  12. Check meat internal temperature with a thermometer; it should reach 190 to 205 degrees Fahrenheit for tender, rendered pork belly.

Notes

Serve as an appetizer with toothpicks or as a main course with sides such as rice, bread, coleslaw, baked beans, or mashed potatoes. Leftovers store well in airtight containers with pan juices and reheat in oven or stovetop for best results.