Luscious Pork Belly Cubes (Burnt Ends)
Inspired by delicious brisket burnt ends, this luscious pork belly recipe is full of melt-in-your-mouth flavor. This version uses our famous Raging River seasoning with 2.5 hours in the smoke to get some good color and flavor on the cubes, then added to a pan with butter and pure maple syrup to tenderize and moisturize, and finally sauced and served. We served with steamed bao buns and pickled veggies.
Print Recipe
Ingredients
- 7 lbs skin on pork belly (the slab I bought was 13 lbs)
- 1/4 cup Raging River seasoning
- 1/2 cup pure maple syrup
- 1/2 cup butter, cut into slices
- 1/2 cup Dizzy Pig Glazed and Infused sauce
Directions
- Put Pork Belly in freezer for 30 minutes to firm up and make cutting easier.
- Preheat smoker to 250°F – we used a little hickory wood for smoke flavor.
- Remove pork belly skin and cut into 1 ¾” cubes.
- Place cubes in a large bowl and season generously with your favorite seasoning – we used our competition pork rub, Raging River.
- Spray metal grids to prevent sticking, then arrange pork belly cubes with a little space between each to allow for browning.
- Place on smoker, indirect, and cook approximately 2.5 hours, or until spices are set and caramelized.
- Transfer pork belly cubes to an aluminum half pan, add butter slices and maple syrup.
- Foil top of pan and return to smoker.
- Cook for 1.5 hours, stirring at the halfway point.
- When the cubes are very tender (ours were 200°F internal), remove from liquid (mostly rendered fat) with a slotted spoon to a clean aluminum pan.
- Brush cubes with Glazed and Infused sauce for a tangy and sweet finish.
- Return pan to cooker and cook uncovered for about 15 minutes.
- Serve and enjoy! We served ours with steamed bao buns and pickled veggies.
In This Recipe:
What Else is Cooking?
Jamaican Jerk Ribs with Vegetables and Coconut Rice
Luscious Pork Belly Cubes (Burnt Ends)
Golden Brown Potato Slices
IPA Pork Stroganoff Recipe
Step by Step
Whole pork belly slab Remove pork belly skin Cut pork belly into 1 3/4" cubes Season cubes generously with your favorite seasoning (we used our competition pork rub, Raging River) Spray metal grids and arrange cubes with a little space between each to allow for browning Place grids on cooker, set up for indirect, and cook approximately 2.5 hours, or until spices are set and caramelized Here they are, browning up nicely, after an hour. Transfer pork belly cubes to an aluminum half pan, add butter slices and maple syrup Foil top of pan and return to smoker for another 1.5 hours, stirring at halfway point When the cubes are very tender (ours were 200°F internal), remove from liquid (mostly rendered fat) with a slotted spoon to a clean aluminum pan. Brush cubes with Glazed and Infused sauce for a tangy and sweet finish. Return to cooker and cook uncovered for about 15 minutes It is delicious on a steamed bao bun with pickled veggies!
Did you make this recipe?
If you made this, snap a pic and tag it with @dizzypigbbq. We’d love to see and share your creations!