Get ready to transform your BBQ game with the ultimate mouthwatering delicacy that will have your guests begging for seconds! Hot Honey Smoked Pork Belly Burnt Ends are not just a dish—they're a flavor explosion that combines smoky, sweet, and spicy elements into bite-sized pieces of pure culinary magic. Imagine tender, caramelized pork belly cubes that are so incredibly delicious, they'll make your taste buds dance with excitement. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 lbs pork belly
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tbsp hot sauce
- 1 tbsp paprika
- 1 tbsp garlic powder
- Salt and pepper to taste
- 1 cup apple wood chips (for smoking)
Instructions
- Begin by preparing your pork belly. Trim any excess fat if necessary, but leave a good amount for flavor and moisture. Cut the pork belly into 1-inch cubes and set aside.
- In a large mixing bowl, combine the brown sugar, honey, hot sauce, paprika, garlic powder, salt, and pepper. Mix well until you have a smooth marinade.
- Add the pork belly cubes to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
- While the pork belly is marinating, soak the apple wood chips in water for at least 30 minutes. This will help them produce smoke when placed on the grill or smoker.
- Prepare your smoker or grill for indirect cooking. If using a charcoal grill, light the coals and let them burn until they are covered with white ash. Arrange the coals on one side of the grill and place a drip pan on the other side. If using a gas grill, turn on one side of the burners and leave the other side off.
- Once the grill or smoker is ready, add the soaked apple wood chips directly onto the coals or in a smoker box if using a gas grill. Close the lid and allow the temperature to stabilize around 225°F (107°C).
- Remove the pork belly from the marinade, allowing any excess to drip off. Place the pork belly cubes on the cool side of the grill or smoker, spaced apart to allow for even cooking.
- Smoke the pork belly for approximately 3 to 4 hours, or until the internal temperature reaches about 195°F (90°C) and the meat is tender. Check periodically to ensure the wood chips are producing smoke and replenish as necessary.
- Once the pork belly is done smoking, remove it from the grill and let it rest for about 10 minutes. This will help retain the juices.
- After resting, toss the smoked pork belly cubes in any remaining marinade or additional hot sauce if desired. Place the cubes back on the grill over direct heat for about 5-10 minutes, allowing them to caramelize and develop a crispy exterior.
- Remove the burnt ends from the grill, and let them rest for a few minutes before serving. Enjoy your Hot Honey Smoked Pork Belly Burnt Ends with your favorite sides or as a standalone dish!
Tips
- For maximum flavor, marinate the pork belly overnight to allow the seasonings to fully penetrate the meat.
- Use a reliable meat thermometer to ensure perfect doneness—the internal temperature is key to tender burnt ends.
- Soak your wood chips thoroughly to prevent them from burning too quickly and to create a consistent smoke.
- Don't rush the smoking process; low and slow is the secret to melt-in-your-mouth pork belly.
- Let the meat rest after smoking to help redistribute the juices and maintain moisture.
- If you don't have a smoker, you can achieve similar results with a charcoal grill using indirect heat.
- Experiment with different hot sauces to customize the heat level to your preference.
- Serve immediately after the final caramelization for the crispiest, most flavorful burnt ends.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 25g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 110mg
