Pork Belly Burnt Ends
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Ever wondered what to do with that pork belly lurking in your freezer? These simple oven-baked pork belly burnt ends transform them into a delicious and addictive appetizer.
Ok, so what are bacon ends? You are probably familiar with the burnt ends found in nearly every BBQ joint, which are cut from the tips of beef brisket.
But this is pork, and we are talking about bacon ends. So, how do we go about cooking them? Do we cook them the same way as beef burnt ends? Ah, no.
So go ahead and get started! Pair it with your favorite pulled pork recipe, and the sweet, tangy BBQ glaze is sure to be a hit!
Table of Contents
Recipe ingredients
- Bacon Ends: Don’t toss those leftover bacon ends! These little gems are packed with flavor and perfect for transforming into juicy, caramelized burnt ends.
- BBQ Sauce: We’ll use BBQ sauce as the base for our glaze. Choose your favorite store-bought variety, or whip up a homemade batch for a truly customized flavor like I did with my pan-fried pork steaks.
- Teriyaki Sauce: A splash of teriyaki sauce adds a touch of sweetness, umami, and a beautiful glaze. You can adjust the amount to your preference – more for a sweeter and stickier result.
- Dry Rub: I create a simple blend with brown sugar, paprika, garlic powder, and ground pepper.
Pork belly burnt ends recipe
Step 1: Toss bacon ends in dry rub.
Step 2: Add BBQ sauce and teriyaki sauce, tossing to coat.
Step 3: Transfer to a Dutch oven and bake uncovered at 375°F for 45 minutes.
Step 4: Let cool slightly before serving.
Expert tips
To ensure bite-sized pieces, trim the pork belly ends before preparing the dish. Local butchers may leave them untrimmed in larger pieces, so check with them before purchasing.
To ensure your pork belly is cooked perfectly, use a meat thermometer to check the internal temperature. The ideal temperature is 195°F. This will ensure that the pork belly is fully cooked and tender.
Serve your pork belly burnt ends with your favorite sides, such as dutch oven french fries, lamb potstickers, or egg rolls, for a complete and satisfying meal.
Recipe FAQs
So, yes and no. Bacon can come from the pork belly, but it can also come from the sides and jowl.
No, pork belly isn’t always cured. While bacon ends are a cured product, pork belly can be purchased fresh and uncured.
Yes, at least where we are, they practically give them away.
What are bacon ends?
Bacon ends are cut from the same bacon we find in grocery stores everywhere.
After the bacon strips have been cut from the bacon slab, also called pork belly, you are left with random bits and pieces from the irregular-shaped piece of meat.
These pieces of meat are then usually cut up into bite-size pieces, and we end up with bacon ends!
Depending on where you source your bacon ends, they may not be cut into bite-size pieces.
Related recipes
- Dutch oven spare ribs
- Stovetop brats
- Oven-baked beef back ribs
- Sauerkraut soup with sausage
- Dutch oven venison roast
If you tried this Pork Belly Burnt Ends Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pork Belly Burnt Ends
Ingredients
- 1 lb bacon ends
- 1 cup hickory smoke bbq sauce
- 2 tbsp terriyaki sauce I like P.F. Changs
for the dry rub
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper optional
Instructions
- Toss bacon ends in dry rub.
- Add BBQ sauce and teriyaki sauce, tossing to coat.
- Transfer to a Dutch oven and bake uncovered at 375°F for 45 minutes.
- Let cool slightly before serving.
Notes
- For the most tender meat, remove from heat at 195°F internal temperature.
- I make this with cured bacon ends. You can make this with a whole pork belly and cut it up yourself.
- If you use uncured pork belly, add 1 tsp of salt to the dry rub.
