These pork belly burnt ends are gloriously sticky, smoky and rich little bites with caramelised edges and tender centres. You can cook them in the oven, on the BBQ or in a smoker — instructions for all three methods are included below.
Nicky’s Notes
Also known as “pork candy,” these sweet, sticky pork belly burnt ends live up to the name. They’re indulgent, smoky and always the first thing to disappear at a BBQ table.
We’ve tested the recipe in an oven, on a barbecue and in a smoker. Each method produces excellent results; the smoker imparts the most classic smoke flavour but takes the longest. The BBQ method is my favourite for the extra smoky edge, while the oven version is quicker and still fantastic.
The most important thing is patience: give the pork belly enough time to soften before glazing. The fat in the belly needs to render slowly to achieve a melt-in-the-mouth texture — rushing it will give less tender results.
Serve with coleslaw, pickles and warm flatbreads for an easy crowd-pleasing spread.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for pork belly burnt ends
- 🧑🍳 Abbreviated Recipe
- Recipe Tips
- Leftovers Guide
- Pork Belly Burnt Ends Recipe
- 🍽️ What to serve it with
- 🍲 More fantastic BBQ recipes
📋 Ingredients for pork belly burnt ends
Full recipe quantities are listed in the recipe card below.
For the Glaze
Which BBQ sauce?
Use your favourite BBQ sauce. Choose a smoky sauce for deeper barbecue flavour or a sweeter, honey-style sauce if you prefer a glossier, sweeter finish.
🧑🍳 Abbreviated Recipe
Remove the pork skin and trim a little fat if desired. Cut into uniform chunky cubes (about 3–4 cm / 1.5″). Coat with the spice rub and cook low and slow on a rack (oven, BBQ or smoker), spritzing hourly until the pieces have darkened and the fat has started to render. Transfer to a clean tray, toss with BBQ sauce, butter, honey and brown sugar, then continue cooking until tender and sticky.
Recipe Tips
- Cut the pork into uniform chunky pieces. Aim for 3–4 cm (about 1.5″) cubes so they stay juicy and don’t dry out.
- Use a wire rack over a tray for the initial cook. This allows heat to circulate and helps form a nice bark while letting rendered fat drip away from the meat, improving texture.
- Spritzing (apple cider vinegar + water) helps keep the surface moist and encourages a glossy bark — apply gently so you don’t remove the rub.
- When glazing, mix BBQ sauce with butter, honey and light brown sugar for a rich, sticky coating that caramelises beautifully.
Leftovers Guide
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven, air fryer or frying pan over medium heat until piping hot. Add a little extra BBQ sauce after reheating to restore gloss and moisture.
- For longer storage, freeze in an airtight container. Defrost overnight in the fridge before reheating.
Pork Belly Burnt Ends Recipe
Ingredients
Pork
- 1 kg (2.2 lbs) pork belly — look for a good meat-to-fat ratio (around one-third fat)
Rub
- 1 tbsp flaky salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
Spritz
- 2 tbsp apple cider vinegar
- 2 tbsp water
Sauce
- 120 ml (1/2 cup) BBQ sauce
- 30 g (2 tbsp) unsalted butter
- 2 tbsp honey
- 2 tbsp light brown sugar
Instructions
Oven Method
- Heat the oven to 120°C / 275°F (fan). Place a wire rack in a large foil tray.
- Remove skin from the pork belly. Trim a little fat if necessary, leaving about 2–3 mm of fat if you like. Cut into chunky pieces, about 3.5 cm (1.5″) cubes.
- Mix the rub ingredients and toss the pork cubes until evenly coated.
- Arrange in a single layer on the wire rack and roast for 2.5 hours. Spritz with the apple cider vinegar + water mixture every hour (or gently brush the mixture on if you don’t have a sprayer).
- After 2.5 hours, transfer the pork to a clean tray. Add the BBQ sauce, butter, honey and brown sugar, then toss to coat.
- Return to the oven for 20 minutes at the same temperature to allow the glaze to set and become sticky.
- Remove and rest for a few minutes — the sauce will be very hot — then serve.
Smoker and Barbecue Method
- Heat smoker to 120°C / 250°F or set your barbecue for indirect heat at the same temperature. Place a wire rack in a large foil tray.
- Remove skin and cut the pork belly into 3.5 cm / 1.5″ cubes, as above.
- Apply the rub to all pieces and place them in a single layer on the wire rack, uncovered.
- Cook on the BBQ for 2.5–3 hours or in the smoker for 3.5–4 hours, until the pieces are darkened and a red bark has formed. Spritz every hour.
- Check that fat has started to render — you should see a couple of tablespoons of rendered fat in the tray below. There may be some blackened spots from drips; that’s normal.
- Transfer to a clean foil tray, add BBQ sauce, butter, honey and brown sugar, and toss together.
- Cover with foil and cook a further 60–90 minutes, until a skewer slides in easily (internal temperature around 95°C / 200°F if using a probe).
- Remove the foil and cook uncovered for 10–15 minutes more until the sauce becomes tacky and caramelised.
- Rest briefly and serve while warm.
Notes
Can I swap pork shoulder?
Pork shoulder will work but won’t have the same rich, unctuous texture as pork belly. If you want classic burnt ends, pork belly is best.
Why use foil roasting tins?
Foil tins make clean-up easier. A regular baking tray can be used, but residue can be hard to remove once the fat and glaze bake on.
Nutrition information is approximate and based on 1 kg pork belly serving 8 as an appetizer. Values will vary depending on the cut and how much fat renders during cooking.
Nutrition
Carbohydrates: 16 g |
Protein: 18 g |
Fat: 44 g |
Saturated Fat: 17 g |
Cholesterol: 98 mg |
Sodium: 1137 mg |
Sugar: 13 g
Nutrition information is an approximation and should be used as a guide only.
🍽️ What to serve it with
Sides
Creamy Coleslaw Recipe
Breads
Homemade Flatbread Recipe
Sides
Marinated Onions
Sides
Peach and Pineapple Salsa
Salads
Asian Cucumber Salad
Breads
Bao Buns
🍲 More fantastic BBQ recipes
Appetizers
BBQ Chicken Wings
BBQ
BBQ Pulled Pork
BBQ
Honey Garlic Chicken Skewers
BBQ
BBQ Dry Rub Ribs
Chicken
Chicken Doner Recipe
BBQ
Greek Lamb Souvlaki Kebabs
Some links in the original post were affiliate links. Nutritional information and times are approximate and will vary depending on equipment, the exact cut of meat and how much fat renders during cooking.