Pork Belly Burnt Ends (Print-Friendly Version)

Smoky pork belly cubes caramelized in sweet BBQ and pepper jelly for a tender, flavorful bite.

# What You’ll Need to Make This:

→ Pork Belly and Seasonings

01 - 2 kg skinless pork belly
02 - Meat Church Honey Hog seasoning, to taste

→ Sauces

03 - 200 ml sweet barbecue sauce
04 - 100 ml Peachy Peach Texas Pepper Jelly Rib Candy or substitute with a similar fruit-based pepper jelly

→ Optional Garnishes

05 - Cowboy Candied Jalapeños (optional, for serving)

→ Smoking Accessories

06 - 1 sheet pan
07 - 1 disposable aluminum steam pan

# How to Prepare:

01 - Preheat smoker to 120°C using oak, hickory, pecan, or fruit wood for optimal smoke flavor.
02 - Trim and cut pork belly into 2.5 cm x 2.5 cm cubes for even cooking.
03 - Generously coat pork belly cubes on all sides with Honey Hog seasoning and let rest for 15–30 minutes, or refrigerate overnight for enhanced flavor absorption.
04 - Arrange seasoned pork belly cubes fat-side down on the sheet pan and place in the smoker. Smoke for approximately 3.5 hours or until an internal temperature of 90°C is reached and the meat is tender.
05 - Transfer smoked pork belly cubes to an aluminum pan and toss thoroughly with a mixture of barbecue sauce and rib candy in a 2:1 ratio. Mix until each piece is well coated.
06 - Return the uncovered pan to the smoker and cook for an additional 45 minutes, or until the exterior is caramelized to your preference. Allow to cool for 15 minutes before serving.
07 - Optionally, garnish with Cowboy Candied Jalapeños before serving.

# Extra Tips:

01 - For added moisture, spritz pork belly periodically with apple cider vinegar if using a high-heat smoker.
02 - Resting the seasoned pork belly overnight in the refrigerator improves flavor penetration.