Pork belly burnt ends are meat candy. Cubed pork belly. Smoked or roasted low and slow. Tossed in BBQ glaze. Caramelized until sticky and crisp. No smoker? The oven works. Make extra. They vanish.
Prep Pork
Cut pork belly into 1½-inch cubes. Toss with olive oil. Mix dry rub ingredients. Coat pork cubes generously.
Slow Cook (Smoker or Oven)
Smoker: Preheat to 250°F (120°C). Smoke pork for 3 hours.
Oven: Preheat to 275°F (135°C). Bake on a wire rack over a baking sheet for 3 hours.
Glaze
Transfer pork to a foil pan or baking dish. Mix BBQ sauce, honey, vinegar, and butter. Pour over pork. Toss to coat.
Caramelize
Increase heat to 350°F (175°C). Cook uncovered 30-45 more minutes until glaze is sticky and edges are caramelized.
Serve
Sprinkle with extra dry rub or parsley. Serve hot. Meat candy. Sweet. Smoky. Sticky. Gone.
Summary
Prep Time: 15 min | Cook Time: 3½ hours | Total: 3¾ hours
Yield: 6-8 servings | Difficulty: Medium (requires patience)
Storage Notes
Fridge: 5 days. Freezer: 3 months. Reheat in oven or air fryer at 350°F for 8-10 minutes (crispy returns). Avoid microwave — edges get soft. Great for meal prep. Double the batch — you’ll want leftovers.
