Jody Flanagan
recteq chefBaby Pork Belly Burnt Ends
Classic taste from honey, butter, and some of our favorite rubs give you the last Pork Belly Burnt Ends recipe you'll ever need!
15 min
Prep Time5 hrs
Cook TimeBeginner
Difficulty927
LikesInstructions
- Step 1: Burning the recteq Ultimate Blend pellets, preheat recteq pellet grill to 250ºF.
- Step 2: Cube raw pork belly into 1.5 inch x 1.5 inch cubes.
- Step 3: Season all pork belly cubes liberally with Rossarooski's Honey Rib Rub. Arrange cubes evenly onto a Mesh Cooking Mat and place on recteq. Smoke for 3-4 hours.
- Step 4: Place smoked pork belly cubes into an aluminum pan with brown sugar, Stevie's Habanero Honey, butter, Chef Greg's 4 Letter Rub, and Harry's Secret Sweet Sauce.
- Step 5: Turn recteq to 300ºF, cover pan with aluminum foil, and return to recteq for 1 hour, or until the pieces are tender.
- Step 6: Drain the liquid into an oil separator and toss burnt ends back onto the Mesh Cooking Mat.
- Step 7: Return to recteq for 15 minutes. Glaze with remaining sauce and cook for 5-10 minutes until sauce sets. Remove and enjoy.
Serving Size
Ingredients
- 6 pound(s) Raw Pork Belly
- 1/2 cup(s) Rossarooski's Honey Rib Rub
- 1 Salted Butter Stick
- 1/2 cup(s) Light Brown Sugar
- 1/2 cup(s) Stevie's Habanero Honey
- 1/2 cup(s) Harry's Secret Sweet Sauce
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
Tools Needed
Chef Pairings
These tasty Pork Belly Burnt Ends will be delicious along with Grandma's Mac 'n Cheese and green beans.