Pork Belly Burnt Ends

Ingredients

• 2 lbs pork belly, skin removed
• 3 tablespoons packed brown sugar
• 1.5 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 cup barbecue sauce, preferably hickory or mesquite
• 2 tablespoons apple cider vinegar
• 2 tablespoons butter

Instructions

1. 1

   Remove the pork belly from the refrigerator 20 minutes before cooking. Pat the entire surface completely dry with paper towels — this is essential for developing a proper crust and caramelization. Using a sharp chef's knife, cut the pork belly into 1.5-inch cubes, cutting through both the fat and meat layers evenly.

2. 2

   In a small bowl, combine 3 tablespoons of packed brown sugar, 1.5 tablespoons of smoked paprika, 1 tablespoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 0.5 teaspoon of cayenne pepper. Mix thoroughly with a fork to break up any brown sugar clumps. Rub this dry spice blend evenly over all sides of each pork belly cube, pressing gently so the seasoning adheres to the moist meat and fat.

3. 3

   In a small saucepan over low heat, combine 1 cup of barbecue sauce, 2 tablespoons of apple cider vinegar, and 2 tablespoons of butter. Stir occasionally until the butter melts and the sauce warms through, about 2 minutes. Set aside but keep warm.

4. 4

   Set a 12-inch cast iron skillet over medium-high heat. Let it preheat for 3 minutes until it's smoking lightly — a drop of water should evaporate instantly. This high heat is crucial for searing and caramelizing the pork belly's fat layer.

5. 5

   Working in two batches to avoid crowding, place the seasoned pork belly cubes fat-side down in the hot skillet. You should hear a vigorous sizzle immediately. Let them sear without moving for 3-4 minutes, until the fat layer turns deep golden brown and starts to render. The browned bits sticking to the pan are flavorful caramelization — don't scrape them off yet.

6. 6

   Using tongs, flip each cube and sear the opposite side for 2-3 minutes until golden. Continue flipping and searing all remaining sides, rotating every 2 minutes, for a total of 12-14 minutes per batch. You want every side to develop a caramelized crust. Transfer the first batch to a plate and repeat with the remaining cubes.

7. 7

   Return all cooked pork belly cubes to the skillet, stacking them loosely. Pour the warm barbecue-butter sauce over the top, scraping up any browned bits from the bottom of the pan with a wooden spoon — these stuck bits add deep flavor. Reduce the heat to medium and simmer, stirring occasionally, for 8-10 minutes. The cubes should be glazed and glistening, and the sauce should coat them in a sticky layer.

8. 8

   Transfer the pork belly burnt ends to a serving platter or into a butcher paper-lined box. Drizzle any remaining sauce from the skillet over the top. Serve immediately while the pork is still hot and the exterior is slightly crispy. These are best eaten with your hands — have napkins ready.

Tools you’ll need

• chef's knife
• cutting board
• paper towels
• small mixing bowl
• small saucepan
• wooden spoon
• 12-inch cast iron skillet
• tongs
• serving platter
• instant-read thermometer (optional, for checking internal temp)

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