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Crispy Smoked Pork Belly Burnt Ends Recipe with Honey Pepper Glaze

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This recipe transforms pork belly cubes into crispy, smoky burnt ends glazed with a sweet and spicy honey pepper sauce, perfect for cookouts or cozy nights.

Ingredients

Scale
  • 2 pounds pork belly, skin removed and cut into 1-inch cubes
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup honey
  • 2 tsp freshly cracked black pepper (for glaze)
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp Dijon mustard
  • Optional: splash of liquid smoke
  • Optional: chopped fresh herbs like parsley or chives for garnish

Instructions

  1. Trim the skin off the pork belly if attached. Cut into roughly 1-inch cubes and pat dry with paper towels.
  2. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to make the dry rub.
  3. Toss pork belly cubes with the dry rub until evenly coated.
  4. Preheat smoker or grill to 225°F using indirect heat. Use apple or hickory wood chips for smoke flavor.
  5. Arrange pork belly cubes on grill grates or in a foil pan with space between pieces. Smoke for 2 to 2.5 hours until internal temperature reaches about 190°F and fat is rendered.
  6. While smoking, whisk together honey, black pepper, apple cider vinegar, cayenne pepper (if using), and Dijon mustard to make the glaze.
  7. Transfer smoked pork belly cubes to a foil pan. Pour glaze over and gently toss to coat.
  8. Return to smoker or grill at 250°F uncovered for 30-45 minutes to caramelize the glaze.
  9. For extra crispness, place pork cubes directly on grill grates for the last 10 minutes, watching carefully to avoid burning.
  10. Remove from heat, let rest for 5 minutes. Garnish with fresh herbs if desired and serve warm.

Notes

Keep smoker temperature steady between 225°F and 250°F to render fat properly and avoid burnt sugar. Toss pork cubes halfway through initial smoke for even cooking. Be careful during glazing and caramelizing as honey sugar burns quickly. If no smoker, use oven at 275°F with smoked paprika and liquid smoke added to dry rub.

Nutrition

Keywords: pork belly, burnt ends, smoked pork, honey pepper glaze, barbecue, smoked meat, crispy pork, easy pork recipe

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