posted December 20, 2021
Pork Belly Burnt Ends with Char Siu Glaze
Pork belly burnt ends are sweet, sticky, and savory. They’re marinated and glazed in an Asian-inspired char siu glaze that perfectly balances the smoky and fatty pork belly.
Pork Belly Burnt Ends
Pork Belly Burnt Ends Sauce
These pork belly burnt ends are way more than a simple BBQ recipe. These burnt ends are marinated then smoked in a sticky char siu glaze. Here’s what you’ll need to make this marinade (that later turns into the sauce as well!)
- Chinese 5 Spice Powder. While you may not be familiar with this spice, you should be able to easily find it at your local grocery store. It’s likely labeled “Chinese 5 Spice Powder,” “Chinese Five Spice Blend,” or even just “Five Spice Powder.”
- Low sodium soy sauce. Make sure and use a low sodium sauce for this recipe to prevent the final burnt ends from being too salty.
- Brown sugar. Light or dark will work just fine here.
- Hoisin sauce. Any brand works just fine here. Go ahead and pick your favorite if you have one.
- Sesame oil.
- Red miso paste.
You can also add 1 teaspoon of red food coloring to give these burnt ends that amazing deep red look, but this is totally optional!
How to Make Pork Belly Burnt Ends
Here’s how to do it:
- Slice. Place your pork belly in the freezer for 30 minutes. Remove and slice into 2-inch cubes. Placing the meat in the freezer will allow you to better cut the meat.
- Marinate. Combine ingredients for the marinade in a glass or plastic bowl (not metal). Add the meat cubes, cover the bowl, and refrigerate for 12-24 hours.
- Preheat. Turn on your preferred smoker to 275 degrees F. I recommend using cherry wood with this recipe, but you can use whatever you prefer or have on hand.
- Season. Once your meat is marinated, transfer the pork belly to a flat roasting rack and space them evenly to allow smoke to penetrate around each cube. Combine the sweet rub and Chinese 5-spice seasoning in a small bowl and sprinkle evenly over the marinated pork.
- Smoke. Place the rack of pork belly cubes on the grill grates of the smoker, close the lid, and smoke for around 3 to 3 1/2 hours, or until the internal temperature of the pork reaches 195-203 degrees F.
- Glaze and finish smoking. While the pork is smoking, prepare the glaze by boiling the reserved marinade and reducing to a simmer until the marinade turns into a nice thick syrupy glaze. Brush the glaze on each burnt end, close the lid, and smoke for another 30 minutes to set the sauce.
These guys are best enjoyed immediately. They’re so good they can be enjoyed as a main course, appetizer, or snack during the big game or party.
How Long to Smoke Pork Belly Burnt Ends
These pork belly burnt ends will smoke for an initial 3 to 3 1/2 hours until they reach an internal temperature of 195-203 degrees F. Next, add the glaze, and place them back on the smoker for another 30 minutes to tighten the sauce on the pork.
All together expect 3 1/2 to 4 hours from start to finish to smoke these pork belly burnt ends. Keep in mind that each cut of meat and each time you smoke food will take a slightly different amount of time to get to your final target temperature. The best way to determine when your food is done is to go by temperature. Invest in a good internal meat thermometer to help guide you through your cook.
More Burnt Ends Recipes
Also known as “meat candy,” burnt ends are a special bite of meat that tastes more like a treat than a main course. If you love burnt ends as much as we do, try out these other variations below!
Pork Belly Burnt Ends Recipe
Now that you have all these tools at your disposal, it’s time to make some delicious meat! Head to the printable recipe card below for your full ingredients and instructions. Once you’ve made these, be sure to leave us a comment! We love hearing how your cooking adventure is going at home.
Looking for more tutorials and help with your BBQ? Hey Grill Hey releases a new BBQ video on YouTube each week to help you make better BBQ and become a backyard BBQ hero! Check these out at Hey Grill Hey YouTube’s Channel.
Pork Belly Burnt Ends with Char Siu Glaze
- 4 pounds skinless pork belly
Char Siu Marinade
- 1 ½ Tablespoons Chinese 5 Spice Powder
- ½ cup low sodium soy sauce
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon red food coloring
- 4 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons red miso paste
Pork Belly Burnt Ends Rub
- 1 Tablespoon Chinese 5 Spice Powder
- 1 Tablespoon Hey Grill Hey Sweet Rub (recipe in notes section)
- Cube the meat. Freeze the pork for 30 minutes then slice it into 2-inch cubes.
- Marinate the pork belly. In a large non-reactive (plastic or glass) bowl, stir together all of the marinade ingredients until smooth. Add the pork belly cubes to the marinade and thoroughly coat the pork. Cover the bowl, refrigerate, and allow the pork belly to marinate for 12 to 24 hours.
- Prep the meat. Remove the pork belly from the marinade (set the marinade aside) and arrange the meat on a flat roasting rack so the pork belly pieces are spaced evenly.
- Preheat. Preheat smoker to 275 degrees F. My favorite wood for this recipe is cherry.
- Season. Combine the Sweet Rub and 5 spice seasonings and sprinkle on all sides of the pork belly.
- Smoke the pork belly. Place the rack of pork belly on the grill grates, close the lid, and smoke for 3 to 3.5 hours or until it is the texture of peanut butter when probed. It should be between 195-203 degrees F internal temperature when done.
- Make the glaze. While the pork belly burnt ends smoke, make the glaze. Pour the reserved marinade into a saucepan and bring it to a boil. Reduce the heat to a simmer and cook until the marinade is the consistency of thick syrup.
- Glaze and finish smoking. Baste each pork belly burnt end with the glaze and continue smoking for another 30 minutes, until the glaze is tacky and set.
- Enjoy. Remove the smoked pork belly burnt ends from the smoker and serve.
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