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Luscious Pork Belly Cubes
Appetizer Game Day Gatherings Grill Main Dish Pork Pork belly

Luscious Pork Belly Cubes (Burnt Ends)

By Chris Capell

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.

Ingredients

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  • 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

  1. Put Pork Belly in freezer for 30 minutes to firm up and make cutting easier.
  2. Preheat smoker to 250°F – we used a little hickory wood for smoke flavor.
  3. Remove pork belly skin and cut into 1 ¾” cubes.
  4. Place cubes in a large bowl and season generously with your favorite seasoning – we used our competition pork rub, Raging River.
  5. Spray metal grids to prevent sticking, then arrange pork belly cubes with a little space between each to allow for browning.
  6. Place on smoker, indirect, and cook approximately 2.5 hours, or until spices are set and caramelized.
  7. Transfer pork belly cubes to an aluminum half pan, add butter slices and maple syrup.
  8. Foil top of pan and return to smoker.
  9. Cook for 1.5 hours, stirring at the halfway point.
  10. 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.
  11. Brush cubes with Glazed and Infused sauce for a tangy and sweet finish.
  12. Return pan to cooker and cook uncovered for about 15 minutes.
  13. Serve and enjoy! We served ours with steamed bao buns and pickled veggies.

Step by Step

Whole pork belly slab
Whole pork belly slab
Remove pork belly skin
Remove pork belly skin
Pork belly cubes
Cut pork belly into 1 3/4" cubes
Season pork cubes generously
Season cubes generously with your favorite seasoning (we used our competition pork rub, Raging River)
Arrange cubes on metal grid
Spray metal grids and arrange cubes with a little space between each to allow for browning
Cook cubes indirect
Place grids on cooker, set up for indirect, and cook approximately 2.5 hours, or until spices are set and caramelized
Pork belly cubes after 1 hour cooking
Here they are, browning up nicely, after an hour.
Add butter slices and maple syrup
Transfer pork belly cubes to an aluminum half pan, add butter slices and maple syrup
Foil pan and return to smoker
Foil top of pan and return to smoker for another 1.5 hours, stirring at halfway point
Transfer pork belly to clean half pan
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.
Sauce pork belly cubes with Glazed and Infused
Brush cubes with Glazed and Infused sauce for a tangy and sweet finish.
Cook pork belly cubes uncovered
Return to cooker and cook uncovered for about 15 minutes
Pork belly cubes on steamed bao bun
It is delicious on a steamed bao bun with pickled veggies!
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