How to Make the Best Pork Belly Burnt Ends
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When it comes to making this BBQ delicacy, Traeger Pro Team member Matt Pittman is king. We’ve got all of Matt’s tips and tricks on everything from the meat selection, to the prep and the cook, for melt-in-your-mouth flavor-packed goodness. Follow our easy how-to guide and become a pork belly burnt end master. Trying out our tips on your Traeger? Share your burnt ends photos on social media with #TraegerGrills.
PORK SELECTION
The quality of the taste of your final end product, comes down to the quality of the meat you use. For the best results, make sure to pick up a high-quality pork belly at your local butcher or supermarket. However, this recipe is a bit more forgiving when it comes to the pork you’re using thanks to the pork belly getting heavily sauced and seasoned, so find a pork belly in your price range and you’ll still have amazing results. As far as size goes, look for a 5-7 lb. skinless pork belly for these burnt ends.
Tip from Matt: I like using a heritage breed pork for this recipe. I always warn people that once you’ve had a Duroc or Berkshire, it’s hard to go back to anything else.
PREPPING THE BURNT ENDS
Part of the beauty of this recipe is that it doesn’t require a whole lot of prep. If you purchased pork belly with the skin still on, make sure to remove it with a sharp knife before you get cooking. You don’t have to let that skin go to waste though, use it later to make chicharrones, a delicious fried pork skin dish. Next, just cube your pork belly slab into 1”x 1” cubes and you’re ready to get cookin’.
Tip from Matt: While you can make pork belly burnt ends by smoking the whole pork belly slab, I like to cube it up from the start so you get the most smoke flavor absorption and caramelization.
THE COOK
PREP TIME: 5 MIN
COOK TIME: 4 HOURS
DIFFICULTY: EASY
PELLETS: PECAN
SERVES: 8-10
INGREDIENTS
1 (5-7 LB.) SKINLESS PORK BELLY CUT INTO 1" x 1" CUBES
MEAT CHURCH HONEY HOG, HONEY HOG HOT OR THE GOSPEL RUB
1 ½ C TRAEGER APRICOT SAUCE
½ C CLOVER HONEY
2 ½ DISPOSABLE ALUMINUM STEAM PANS
1 CUP APPLE JUICE FOR SPRITZING
PREPARATION
1. When ready to cook, start Traeger grill according to grill instructions and set 275 degrees. Preheat, lid closed, for 10 to 15 minutes.
2. Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog, or The Gospel seasoning. You can even use Holy Gospel or Honey Hog Hot. Allow the rub to adhere on all sides for at least 15 minutes.
Tip from Matt: I prefer a spicier rub because I finish these with a sweet sauce.
3. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack. Cook the pork belly for 3 hours spritzing with apple juice every 45 minutes or whenever it starts to look dry. Pull the belly when the meat reaches an internal temperature of 190°F - 195°F.
Tip from Matt: I like to cook them until they are tender (like a brisket) which occurs north of a 195 internal temp.
4. Place the cubes in the 1/2 aluminum pans. Season and toss the cubes with more Meat Church rub and cover them with Traeger Apricot sauce. Drizzle clover honey across the top then toss the cubes thoroughly to ensure they are completely covered.
5. Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized. Allow to cool for 15 minutes and enjoy!
“While you can make pork belly burnt ends by smoking the whole pork belly slab, I like to cube it up from the start so you get the most smoke flavor absorption and caramelization. Matt Pittman”
Now you’ve mastered a whole new way to do delicious BBQ. Try this recipe for family and friends and they won’t last long in the pan. Looking for more of Matt’s recipes or want to search the entire Traeger recipe arsenal? Check out all of our wood-fired recipes.
Learn more about Matt’s passion for BBQ and story.
Keep up with what’s happening at Meat Church by following Matt on Instagram and if you want to sharpen your BBQ skills with Matt or one of our other Traeger pitmasters, sign up for a Traeger Shop Class near you.
Korean-Inspired Pork Belly Burnt Ends
by Traeger Kitchen
16 Reviews
Prep Time
15 Min
Cook Time
4 Hr
Serves
8
Pellets
Signature Pellet Blend
Give burnt ends an east Asian twist by cooking tender chunks of smoked pork belly in an aromatic barbecue sauce featuring ginger, garlic, and sesame oil plus two Korean pantry staples: gochujang (fermented hot pepper paste) and gochugaru (red chili pepper flakes). Once those ingredients are procured (check an Asian market if your supermarket doesn’t carry them), the sauce takes less than 30 minutes to make. (That said, you can save some time by substituting a good quality store-bought Korean barbecue sauce instead.) Serve the caramelized and sticky bites on their own as an appetizer, in tacos, on pizza, or in lettuce leaves with warm rice and kimchi for a fun make-your-own-wrap meal.
Ingredients
Pork Belly
| 2 Tablespoon | gochugaru (Korean red chili pepper flakes) |
| 1 Tablespoon | kosher salt |
| 1 Tablespoon | sugar |
| 1 1/2 Teaspoon | smoked paprika |
| 1 1/2 Teaspoon | granulated garlic |
| 1 1/2 Teaspoon | onion powder |
| 4 Pound | pork belly, skinless |
| 1 Cup | Asian pear juice or apple juice, for spritzing |
KOREAN-INSPIRED BARBECUE SAUCE
| 2 Tablespoon | canola oil or other neutral oil |
| 4 | garlic cloves, minced |
| 2 Tablespoon | finely grated fresh ginger |
| 4 | scallions, thinly sliced, white and green parts separated |
| 1/2 Cup | gochujang (Korean hot pepper paste) |
| 1/2 Cup | ketchup |
| 1/2 Cup | rice vinegar |
| 1/3 Cup | soy sauce |
| 3 Tablespoon | sugar |
| 1 Tablespoon | toasted sesame oil |
Serving
| toasted sesame seeds | |
| Thinly sliced scallions |
1
Preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.
2
In a medium bowl, stir the gochugaru, salt, sugar, smoked paprika, granulated garlic, and onion powder. Cut the pork into 1-inch (2.5 cm) cubes. Add the pork to the marinade, toss to coat well, and let sit for 20 minutes at room temperature.
3
Arrange the pork belly cubes fat-side-down on a rimmed baking sheet. Place the baking sheet directly on the grill grates, close the lid, and cook, spritzing with the juice every half hour, until the pork is tender with an internal temperature of 190°F, about 3 hours.
4
Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the garlic, ginger, and scallion whites, and cook, stirring occasionally, until the scallions are crisp-tender, 3 to 5 minutes. Add the gochujang, ketchup, rice vinegar, soy sauce, and sugar. Whisk until well-combined then bring to a simmer. Reduce the heat to medium-low and cook, adjusting the heat as needed to maintain a low simmer and stirring occasionally, until thickened, about 20 minutes. Remove the sauce from the heat, stir in the sesame oil and scallion greens, and cool to room temperature. The sauce will thicken further as it cools. Use immediately or transfer to an airtight container and store in the refrigerator for up to 7 days.
5
Use tongs to transfer the cooked pork belly to a half-size (9 x 13-inch) aluminum pan leaving the fat behind on the baking sheet.
6
Cover the pork belly cubes with 1 cup of the reserved barbecue sauce (or store-bought sauce) and gently toss until the pork is well-coated. Do not cover with foil.
7
Place the pan directly on the grill grates. Close the lid and cook, gently stirring every 30 minutes, until the sauce becomes dark and caramelized and clings to the meat, 45 minutes to 1 1/2 hours.
8
Let the pork belly cool for 15 minutes. Serve topped with toasted sesame seeds and sliced scallions alongside butter lettuce leaves for wrapping, warm rice, and kimchi, if desired. Enjoy!