Utterly indulgent and shockingly easy to make, these meltingly tender, succulent pork belly bites can be made on the smoker or in your oven. Make more than you think you’ll need, though because you’ll be dreaming of these when they’re gone!
Pork Belly Bites
I’m not going to mince words. These pork belly bites are among the best tasting things I’ve ever made. They’re also among the most indulgent things ever to come out of my kitchen, so be forewarned.
These tender bites of dry rubbed, slow cooked, smokey pork belly have an irresistible, sticky mahogany glaze of honey and brown sugar. People. These are the stuff summer bbq dreams are made of.
Everyone who has had burnt ends knows they are the ne plus ultra of the real barbecue world. Brisket gets a lot of attention, but melt-in-your-mouth burnt ends are the bits everyone fights over.
We’re bringing that burnt ends sensibility to pork belly and it is a match made in barbecue heaven. I challenge you to smell this cooking and not be ravenous. Plus, they’re just plain gorgeous to look at with that shiny, sticky, fragrant, sweet and spicy glaze.
The recipe calls for about a cup of dry rub. My personal favourite is Salt Lick Garlic Dry Rub. You can use whatever dry rub you like best on pork, though!
Smoked Pork Belly
You have two choices when you decide how to cook your pork belly bites. I plump for making smoked pork belly every time. It’s hard to resist the bewitching aromas and tastes you get from a smoker!
It keeps the kitchen cool and -at least with a Traeger pellet smoker- it’s about as hands off as you can get. I just check the bites about every 30 minutes and spritz with apple juice if needed. The rest of the cooking time is free time!
I think smoked pork belly bites taste best when you use apple or cherry wood, but any fruit wood or milder wood will work fine!
Pork Belly Burnt Ends Oven Recipe
If you do not have a smoker, don’t fret! It’s easy to make excellent pork belly burnt ends in your oven. There are full instructions in the recipe card.
If you think you’ll miss the smoky quality you get from a smoker, you can add a couple of drops of liquid smoke to the pan when you add the brown sugar and honey. Additionally, a smoky barbecue sauce can bring a little more of the slow-smoked quality to your bites.
Pork Belly Bites
Rate RecipeEquipment
- cooling rack
- small mixing bowl
- fork
- Measuring Cups and Spoons
Ingredients
- 3 pounds to 5 pounds skinless pork belly cut into 1-inch cubes
- 1 cup dry rub Amount is approximate. See notes
- 1/2 cup apple juice
- 1/2 cup butter cut into pats
- 1 cup brown sugar
- 1/4 cup honey or maple syrup
- 2 teaspoons Tabasco or other preferred hot sauce
- 1/2 cup barbecue sauce optional
Instructions
To Make on a Pellet Grill or Smoker:
- With the lid closed, preheat your pellet grill or smoker to 275ºF with cherry, apple, or another fruit wood in the hopper. Place a cooling rack over a rimmed half sheet pan and set aside.
- While it is preheating, toss the pork belly cubes with enough dry rub to coat them completely on all sides. Arrange the cubes on the cooling rack, being sure to leave space between the cubes so that smoke can circulate around them freely.
- Spritzing the pork cubes with apple juice if they start to look dry, smoke them for about 2 hours, or until the internal temperature of the cubes is 190ºF to 195F.
- Transfer the bites to a disposable foil pan, scatter the brown sugar evenly over the bites and dot with butter. Drizzle with the honey, hot sauce, and whatever apple juice you didn't spritz on the pork belly while smoking it.
- Cover with foil and return to the smoker for about 1 ½ hours, or until the pork belly cubes reach an internal temperature of 200-205ºF.
- Drain the liquid off of the pork, toss with a little barbecue sauce (just to coat), and return the pan -uncovered- to the smoker for 10-15 minutes to allow the sauce to set up around the pork cubes. Serve hot or warm.
To Cook Pork Belly Burnt Ends in the Oven
- Preheat your oven to 275ºF. Place a cooling rack over a rimmed half sheet pan and set aside.
- While it is preheating, toss the pork belly cubes with enough dry rub to coat them completely on all sides. Arrange the cubes on the cooling rack, being sure to leave space between the cubes so that heat can circulate around them freely.
- Spritzing the pork cubes with apple juice if they start to look dry, cook them for about 2 hours, or until the internal temperature of the cubes is 190ºF to 195F.
- Transfer the bites to a disposable foil pan, scatter the brown sugar evenly over the bites and dot with butter. Drizzle with the honey and whatever apple juice you didn't spritz on the pork belly while cooking it.
- Cover with foil and return to the oven for about 1 ½ hours, or until the pork belly cubes reach an internal temperature of 200-205ºF.
- Drain the liquid off of the pork, toss with a little barbecue sauce (just to coat), and return the pan -uncovered- to the smoker for 10-15 minutes to allow the sauce to set up around the pork cubes. Serve hot or warm.
How To Store Leftovers and Reheat
- Store leftovers in a tightly covered container in the refrigerator for up to 4 days. You can freeze leftovers for up to 1 month. TO REHEAT: lay them out in a single layer on a foil or parchment lined pan and heat in a 350ºF oven for 5 to 10 minutes or in a 375ºF air fryer for 4 minutes.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader's Thoughts...
Kevin Ingram says
Thanks for the recipe. Turned out great. One point though. You mention the dry rub but have no recipe for it. Also, the Tobasco. When and where are you adding that? I made a dry rub like my usual but thought I would mention.
Rebecca says
Hi Kevin- I’m so glad you liked it! I actually linked to my favourite dry rub in the recipe card, but you can use whatever you like best! Thank you for the heads up on the missing Tabasco in the recipe instructions. It has since been added back in. I add that with the honey and brown sugar. 🙂
Kaburge says
i bought some preseasoned pork belly and needed oven cooking instructions. It turned out crisy, succulent and delicious.
Bob says
Do you put the cooling rack on the griĺl?
Rebecca says
Hi Bob- The cooling rack is positioned over a half sheet pan and the pork belly bites are arranged on top of the cooling rack. For the first stage of cooking, you move that whole arrangement into the smoker/pellet grill/grill. Then you’ll remove the pork belly bites and transfer them to an aluminum pan for the second stage of cooking.
Bob says
Do put the cooling rack directly on the smoker grate?
Fred@gmail.com says
Can’t read the recipe as way too may pops up ads constantly.
Rebecca says
If you’re experiencing intrusive ads, it’s helpful to me if you take a screenshot of the ads and send that to me so I can address it with my ad company!
Deblobey says
Love the food
It lookes good
Nia says
Loved this. Thank you. I made it in the oven and it was tender and delicious.
Rebecca says
Thank you for taking the time to rate the recipe and let us know you love it, Nia! I so appreciate it!
Gerard says
Excellent recipe !
Rebecca says
Thanks so much, Gerard! I appreciate that you took the time to let us know you love it!