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Tender Pork Belly Burnt Ends in the oven are a treat every BBQ-lover craves! This delectable recipe for pork belly is easy to make with minimal prep, and every bite is so flavorful. Enough to serve up to 10 people, pork belly burnt ends are perfect for feeding a crowd!
Jump to:
- Pork Belly Burnt Ends Oven Recipe
- What is pork belly?
- What are burnt ends?
- Pork Burnt Ends Ingredients
- How to Make Pork Belly Burnt Ends in the Oven
- Pork Belly Burnt Ends Tips
- Pork Belly Temperature
- Pork Belly Burnt Ends FAQ
- How to Store Burnt Ends
- How to Reheat Pork Belly Burnt Ends in the Oven
- What to Make with Leftover Burnt Ends
- Side Dishes for Pork Belly
- Pork Belly Burnt Ends
- Reviews
Pork Belly Burnt Ends Oven Recipe
If you know me, you know how much I love cooking out. Grilling, smoking, or using my favorite outdoor griddle - BBQ is the best! And these pork belly burnt ends are at the top of my list for favorite BBQ dinners. Good news, though - you can make them in the oven!
They are tender, juicy, and unbelievably flavorful. Best of all, pork belly burnt ends hardly require any prep work, and you only have to interact with them once every hour through the 3-hour cooking process.
I will show you how to cook pork belly so it's melt-in-your-mouth tender and so tasty - you will crave making this burnt ends recipe again! There's a reason burnt ends are called "meat candy": they are just irresistible.
I tried this recipe after trying burnt ends at a restaurant. I wasn't sure I could recreate it at home. Not only was I able to execute this recipe perfectly, it was even better than the ones I had at the restaurant. Thank you for this easy and awesome recipe.
Bill
What is pork belly?
Pork belly is exactly what it sounds like: the layered, fatty meat from the belly of area of the pig. It is the same cut of meat as bacon, but has not been cured or smoked, and is much thicker. If you love the flavor of bacon, you will become obsessed with pork belly.
If you're having trouble finding a package of pork belly, ask your grocery store butcher if they have any in the back - most likely, they will!
What are burnt ends?
Burnt ends started in BBQ restaurants as a way to make good use of leftover cuts of meat - specifically, the fattiest trimmings from smoked brisket - that are exactly what their name implies: crispy, bark-like pieces of meat with a crunchy texture.
Pork belly burnt ends follow the same concept as the beef brisket version, and are often called "meat candy" for their incredible smoky flavor and satisfying texture.
Pork Burnt Ends Ingredients
- Pork belly slab sliced into cubes
- BBQ sauce
- Paprika
- Coarse sea salt
- Black Pepper
If you love this recipe, you have to also try my Candied Bacon Recipe!
How to Make Pork Belly Burnt Ends in the Oven
- Preheat the oven to 275°F. Grease a baking sheet with a rack with cooking spray. In a bowl, toss cubed pork belly with paprika, coarse sea salt, and black pepper to fully coat each piece.
- Using tongs, place seasoned cubed pork belly fat-side up on the baking sheet rack.
- Add the baking sheet to the middle rack of the oven for 3 hours. Every hour, spritz the pork belly with apple cider vinegar. This is essential for flavor and moisture.
- After 3 hours, remove the pork belly to a deep baking pan or disposable metal pan. Toss with BBQ sauce.
- Add the pork belly back to the oven for another 30 minutes. Let rest for 20 minutes out of the oven, then serve and enjoy!
Smoking Pork Belly Burnt Ends
You can make pork belly burnt ends in a smoker, too! Alternatively, if you don't have a smoker and are making your burnt ends in the oven, you can add a little liquid smoke if you want to achieve that smoky flavor.
Pork Belly Burnt Ends Tips
- I trimmed off a bit of the fat and you can too if you like. However, I wouldn’t trim all the fat off, as it melts when cooked and adds a ton of flavor to the dish.
- Burnt ends are difficult to mess up as they have few steps and you don’t have to worry about an internal temperature. However, be sure to use my temperature chart for pork.
- Use whatever BBQ sauce you prefer. I love using Blue’s Hog brand or my own homemade BBQ sauce.
- When you buy pork belly, it will look like thick strips of bacon. That's the correct meat to buy.
- If you like your burnt ends a little sweeter, use apple juice instead of apple cider vinegar and add one tablespoon of honey.
- If you like your burnt ends to have a kick to them, add chili powder.
If you are looking to feed a crowd, I love making a good old-fashioned smoked pork butt or my favorite smoked brisket recipe. Either one is such a great solution when hosting a party!
Pork Belly Temperature
As a general rule, the minimum internal temperature for pork, such as chops or roasts, is 145°F as recommended by the USDA. I recommend cooking pork belly until the internal temperature, as read by a meat thermometer, reaches 190°F so it falls off the bone and is so incredibly tender! Keep an eye on it because you do not want to cook pork belly until it is too dry.
I always refer to my pork internal temp chart.
Pork Belly Burnt Ends FAQ
You can trim some of the fat off of the pork belly if you prefer but don't trim all of it. The fat melts as the pork belly cooks and adds flavor to the dish.
The flavor of your burnt ends BBQ differs based on the BBQ sauce used, but all burnt ends are crispy on the outside with a nice bite, while being tender and juicy on the inside. They generally have a smoky, sweet flavor and a perfect combination of textures that makes them irresistible.
How to Store Burnt Ends
- Cool Them Down: Let your burnt ends cool to room temperature.
- Wrap Them: Wrap the burnt ends in aluminum foil or an airtight container.
- Refrigerating: If you plan to consume them within a few days, place the container in the refrigerator. Burnt ends can be stored in the fridge for up to 3-4 days.
- Freezing: For longer-term storage, place the container with the wrapped burnt ends in the freezer. They can be stored in the freezer for up to 2-3 months.
How to Reheat Pork Belly Burnt Ends in the Oven
- Preheat your oven to around 300°F (150°C).
- Place the pork belly burnt ends on a baking sheet or oven-safe dish. You can spread them out evenly to ensure even reheating.
- Cover the burnt ends with aluminum foil to prevent them from drying out.
- Heat in the preheated oven for about 10-15 minutes or until they are heated through. You can check the temperature with a meat thermometer; they should reach an internal temperature of 165°F (74°C).
- Once they're heated and have a nice, crispy exterior, remove them from the oven.
- Serve hot, and enjoy your reheated pork belly burnt ends.
What to Make with Leftover Burnt Ends
- Pork Tacos
- Pork Nachos
- Pork Pizza
- Pork Poutine
- Salads are amazing with burnt ends as the croutons!
Side Dishes for Pork Belly
If you love pork recipes, try my Slow Cooker Carnitas next!
Pork Belly Burnt Ends
Ingredients
- 5 ½ Pounds Cubed/Sliced Pork Belly
- 1 Cup BBQ Sauce
- 3 Tablespoons Paprika
- 2 Tablespoons Coarse Sea Salt
- 2 Tablespoons Pepper
- 2 Tablespoons apple cider vinegar - for spritzing pork belly
Instructions
- Preheat the oven to 275°F. Grease a baking sheet with a rack with cooking spray. In a bowl, toss cubed pork belly with paprika, coarse sea salt, and black pepper to fully coat each piece.5 ½ Pounds Cubed/Sliced Pork Belly,3 Tablespoons Paprika,2 Tablespoons Coarse Sea Salt,2 Tablespoons Pepper
- Using tongs, place seasoned cubed pork belly fat-side up on the baking sheet rack.
- Add the baking sheet to the middle rack of the oven for 3 hours. Every hour, spritz the pork belly with apple cider vinegar. This is essential for flavor and moisture.2 Tablespoons apple cider vinegar
- After 3 hours, remove the pork belly to a deep baking pan or disposable metal pan. Toss with BBQ sauce.1 Cup BBQ Sauce
- Add the pork belly back to the oven for another 30 minutes. Let rest for 20 minutes out of the oven, then serve and enjoy!
Notes
- I trimmed off a bit of the fat and you can too if you like. However, I wouldn’t trim all the fat off, as it melts when cooked and adds a ton of flavor to the dish.
- Burnt ends are difficult to mess up as they have few steps and you don’t have to worry about an internal temperature. However, pork should never be less than 145°F internal temperature.
- Use whatever BBQ sauce you prefer. I love using Blue’s Hog brand or my own homemade BBQ sauce.
- When you buy pork belly, it will look like thick strips of bacon. That's the correct meat to buy.
Mitochondria says
This turned out like “meat candy”, all right! I used the oven method and covered it for the first 2 hrs, and also put in 1/3 smoked paprika to 2/3 regular, since I don’t have a smoker. Also threw in some smoking wood pellets. I only had <1/2 the meat - next time I want to make the full 5-1/2 lbs! Fantastic!
Em Beitel says
We are so glad you enjoyed it! This is one of our favorites. Thank you for your comment!
Barb says
These are so delicious and so easy to do in the oven!
Isabel Laessig says
Thank you, Barb! I'm glad you enjoyed them!