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Pork belly burnt ends on white plate with a ramekin of bbq sauce.

Pork Belly Burnt Ends

Nate Ascher
Burnt pork ends with a dry rub, tossed in a dry rub, and baked to perfection!
4.66 from 49 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Appetizers
Cuisine American
Servings 4
Calories 683 kcal

Ingredients
  

  • 1 lb of bacon ends
  • 1 cup of hickory smoke bbq sauce
  • 2 tablespoons of terriyaki sauce I like P.F. Changs

for the dry rub

  • 2 tablespoons of brown sugar
  • 1 teaspoon of garlic powder
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of ground black pepper
  • ¼ teaspoon of cayenne pepper

Instructions
 

  • Combine dry rub ingredients in a medium-sized mixing bowl.
  • Add meat and toss to coat.
  • Add bbq and teriyaki sauce, and toss again.
  • Transfer to a dutch oven and place on the center rack of the oven.
  • Set heat to 375°F and bake uncovered for 35-40 minutes, or until tender.

Notes

For the most tender meat, remove from heat at 195°F internal temperature.

Nutrition

Serving: 1ozCalories: 683kcalCarbohydrates: 38gProtein: 39gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 25gCholesterol: 112mgSodium: 2673mgFiber: 1gSugar: 29g
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.