Pork Belly Burnt Ends Recipe

This is the best pork belly burnt ends recipe in the oven with a sweet and savory dry rub you will love. These bites are the most amazing appetizer with caramelized bbq sauce that will make your mouth water.

We made this addicting pork belly burnt ends oven recipe the other day when we had a party and it was the first thing that went! I made another batch and as soon as they came out they were devoured too! That is how I knew I had to share it with all of you.

I have used our dry rub for pork chops weekly but thought it was so good that I should try it on this fatty cut too. Made with brown sugar, garlic powder and a few other seasonings creates an umami flavor that is out of this world and worked great!

You could just stop there and it would be a huge hit I tell you, but we went a step further because poor man’s burnt ends should have some sort of sticky sauce on the outside too right?? SO we used the same as our chuck roast burnt ends and wowza.

Pork Belly Burnt Ends Rub

You are going to want some sweetness, brown sugar is your best bet for this as it it richer than the white variety. You could use a sugar-free variety from Splenda, typically that is a 1:1 ratio and tastes very similar.

Paprika is a great seasoning along with the garlic powder and some onion powder as well for the savory elements.

Then include some salt and black pepper into the mix to round out the mix. Have a small dish and fork to mix together and break up any larger clumps that are in there before coating your pieces.

What kind of meat do you use?

Pork belly is a boneless cut of meat from the underside or belly of a pig. Known for its high fat content layered with a thin layer of meat, this balance of fat and muscle becomes especially flavorful and juicy when cooked slowly, roasted, braised, or smoked. When cooked properly it develops a soft, melt-in-the-mouth texture while the fat renders down, making it a prized ingredient for dishes that emphasize deep flavor with a caramelized surface.

How Long to Cook Pork Belly Burnt Ends in the Oven

These take longer than how to cook pork belly in the oven without the dry rub and sauce. In this case you need a lower temperature for longer to really break them down to become as tender as possible and bake on the sauce near the end. You need to keep about 3 hours free to make these. If doubling put one baking sheet on each rack.

Can you cook these in the air fryer?

Yes you could follow our air fryer pork belly instructions but coat with the seasonings we listed below. Brush on sauce the last 2 minutes or so if you choose (suggested). Using this cooking method will yield a crispier outcome on the outside.

How do you know when they are done?

You are going to want to use your eyes first. You can see here what they should look like with a rich shiny exterior from the baked on sweet rich sauce (but not dried out). Then it is all about the texture, it should basically melt in your mouth when you bite thru it. If it is chewy at all it needs more time.

What is the proper internal temperature?

At 145°F it will be technically safe but still firm and fatty (not ideal). 170–185°F: will be tender but not fully rendered…..it is almost there. Ideally you want your bite size cubed pieces to reach 190–205°F which means they are very soft, melt-in-your-mouth (best for roasted or braised pork belly)

Does pork belly get more tender the longer you cook it in the oven?

Yes, but there is a point where they will begin to dry out so be careful. Have a meat thermometer handy and ideally it should be 195-200 degrees F. If it is 10 degrees shy of this it needs more time, 5 degrees more and it will begin to get dry and a bit more crispy than you want. Unlike our Bologna Burnt Ends that is better with less time.