Pork Belly Burnt Ends

Pork Belly Burnt Ends 

These easy pork belly burnt ends are slow-smoked in a Weber kettle until sticky, caramelised and ridiculously tender. This is a low-and-slow, set-and-forget style cook that delivers huge flavour with minimal effort. Perfect for feeding a crowd or snacking straight off the tray.

About Pork Belly:
Pork belly is the cut used to make bacon, and it’s prized for its rich layers of meat and fat. For burnt ends, you want skinless pork belly with a good balance of lean meat and fat. The thicker the slab, the better the final texture of your cubes. Avoid thin pieces as they can dry out before they fully render.

Equipment Needed:
•    57cm Weber kettle (or similar charcoal BBQ)
•    Charcoal briquettes
•    Wood chunks (cherry works great)
•    Chimney starter
•    Cooking rack and tray
•    Foil pan
•    Meat thermometer (helpful, not essential)
•    Temperature probe (optional, but great for dialling in low and slow temps)

Why This Method Works:
Burnt ends are all about layers of flavour. Smoking first builds bark and colour, wrapping makes the pork belly tender and juicy, and glazing at the end gives you that sticky, candy-like finish. The snake method in a Weber kettle makes holding steady low temperatures simple and hands-off.

Preparation:
Start by cutting your pork belly into evenly sized cubes. Consistent sizing helps everything cook at the same rate. Season generously with a sweet rub followed by a savoury rub. Pork loves a balance of sweet and salty, and layering rubs builds a deeper flavour profile. Once seasoned, set the cubes aside while you prepare your BBQ.

The Cook:
Set up your Weber kettle using the snake method and bring the temperature to a steady 120–135°C (250–275°F). Add a few chunks of cherry wood for mild, slightly sweet smoke. Smoke the pork belly cubes indirectly for around 2 hours, until the bark has set and the surface has developed a deep mahogany colour.

Transfer the cubes to a foil pan and add butter, honey, brown sugar and BBQ sauce. 

Cover tightly with foil and return to the BBQ for another 1½–2 hours. This stage renders the fat and turns the pork belly incredibly soft and juicy.

The Payoff:
Once the pork belly cubes are soft and spongey, remove them from the pan and glaze with a sweet BBQ sauce. Return them to the BBQ uncovered for 5–10 minutes to let the glaze tack up and caramelise. Keep a close eye on them at this stage to avoid burning the sugars. Once sticky and glossy, they’re ready to serve.

Ingredients:
•    3 kg pork belly, skinless, cut into 4 cm cubes (6.6 lb)
•    2 tablespoons sweet BBQ rub
•    2 tablespoons savoury BBQ rub
•    ¼ cup honey (60 ml)
•    ⅓ cup brown sugar (70 g approx.)
•    150 g unsalted butter (5.3 oz)
•    ⅓ cup sweet BBQ sauce (80 ml)
•    1½ cups sweet BBQ sauce for glazing (360 ml)
•    Cherry wood chunks (optional, for smoke)
•    Charcoal briquettes

Recipe Steps:
1    Remove skin from pork belly if needed and cut into 4 cm cubes.
2    Place cubes on a rack over a tray.
3    Season all sides with sweet rub, followed by savoury rub.
4    Set up your Weber kettle using the snake method for indirect cooking.
5    Stabilise BBQ temperature at 120–135°C (250–275°F).
6    Add cherry wood chunks to the unlit charcoal.
7    Place pork belly cubes on the grill, away from the heat source.
8    Smoke for approximately 2 hours until bark has set.
9    Transfer cubes to a foil pan. Add honey, brown sugar, butter and BBQ sauce.
10    Cover tightly with foil and return to the BBQ.
11    Cook for a further 1½–2 hours until very tender (internal temp around 93–99°C / 200–210°F).
12    Remove cubes from pan and coat in glazing sauce.
13    Return to BBQ uncovered for 5–10 minutes until sticky and caramelised.
14    Remove from heat and serve immediately.

Recipe Info:
•    Prep Time: 20 minutes
•    Cook Time: 3½–4 hours
•    Serves: 6–8 people
•    Effort: Easy
•    Course: Appetiser / Main
•    Cuisine: Australian / American BBQ
•    Hydration: 8 beers (optional but very recommended)

Tips & Variations:
•    Don’t rush the bark: If the bark hasn’t set after 2 hours, leave the cubes unwrapped for an extra 20–30 minutes.
•    Wood choice: Cherry gives a mild sweetness, but apple or maple also work well with pork.
•    Sauce options: Any sweet BBQ sauce works for glazing. If you like heat, add a splash of hot sauce to your glaze.
•    Make ahead: These reheat surprisingly well. Warm them gently in a foil pan on the BBQ with a little extra sauce.

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