Pork Belly Burnt Ends made with Livar pork belly

Name: Pork Belly Burnt Ends made with Livar pork belly
Yield: Snacks for 6 people
Ingredients: 0 Buikspek zonder zwoerd Mangalitza; 0 LIVAR Pork belly without rind; 0 Iberico pancetta pork belly without rind; 0 Pork belly without rind Duke of Berkshire; 0 Pork belly without rind Duroc d'Olives; 0 Pork belly without rind Porc au Grain; Ingredients; 1200 g Pork belly, skin removed /en/bbq-meat/low-slow/pork-belly.html; 8 tbsp Fast & Flavoured all purpose rub /en/fast-and-flavoured-all-purpose-ns-no-rubbish.html; 4 tbsp Unsalted butter; 4 tbsp Brown sugar; 4 tbsp Maple syrup; 8 tbsp BBQ sauce; Gear; BBQ with lid; BBQ-safe tray; Cherry wood for smoking

Winner 2024

Ingredients

Snacks for 6 people

Ingredients

1200 g Pork belly, skin removed

8 tbsp Fast & Flavoured all purpose rub

4 tbsp Unsalted butter

4 tbsp Brown sugar

4 tbsp Maple syrup

8 tbsp BBQ sauce Gear

BBQ with lid

BBQ-safe tray

Cherry wood for smoking

If you're a dedicated BBQ’er, you've probably seen them pass by: pork belly burnt ends. A sweet, smoky BBQ snack. Never tried them before? Trust us—just do it. Your guests will thank you…

What Are Pork Belly Burnt Ends?

Pork Belly Burnt Ends are—yes indeed—smoky cubes of pork belly (skin off), lacquered in BBQ sauce and caramelized at the very end. Hence: burnt ends. Not everyone agrees with the name, by the way. The original burnt ends are made from brisket and hail from Kansas City. Same idea though—caramelized cubes made from the less usable parts of the brisket. So full of flavor they became a true BBQ favorite.

Preparing Pork Belly Burnt Ends

First things first: fire up your BBQ and aim for an indirect heat of around 130°C (265°F). While it's heating up, take the pork belly out of the fridge, pat it dry with kitchen paper, and trim off any loose fat. Cut the pork into cubes of roughly 4x4 cm. Now rub the cubes generously with your favorite BBQ rub. You can make your own, but there are also excellent ready-made options—like the ones from No Rubbish, which we're big fans of. Either way: make sure each cube is coated generously.

Pork Belly Burnt Ends on the BBQ

BBQ at temp? Time to add your cherry wood chunks—perfect for pork and adds just that extra layer of flavor. Place the pork belly cubes on the grate and close the lid. Smoke the cubes for about 2.5 hours, checking the BBQ temp now and then to keep it steady.

After 2.5 hours, take the pork belly off the grill and transfer it into a BBQ-proof dish or disposable aluminum tray. Now for the sweet touch: sprinkle over brown sugar, drizzle with maple syrup, add knobs of butter, and place the tray back onto the BBQ. Close the lid and cook for another 2 hours.

Finishing Touch: Burnt Ends

After 2 hours, remove the tray from the BBQ and transfer the cubes into a clean BBQ-safe dish. Stir in your favorite BBQ sauce until every cube is glossy and coated. Place the tray back on the BBQ for one final round—about 20 minutes—so the sauce can caramelize and turn into that sticky-sweet glaze.

Serve with skewers as a snack or—also ridiculously good—pile them onto a soft bun.

ENJOY!