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a wide horizontal pan of glistening pork belly burnt ends with deep caramelized edges and sticky glaze, sprinkled with chopped parsley, on a rustic metal tray, warm natural light, shallow depth of field, landscape orientation

Pork Belly Burnt Ends

Slow-roasted and glazed pork belly cubes that are sticky, smoky, and caramelized.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb pork belly cubed
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 0.5 cup barbecue sauce
  • 2 tbsp honey
  • 1 tsp salt

Method
 

  1. Toss the pork belly cubes with the brown sugar, paprika, and salt.
  2. Roast at 275°F on a wire rack for about 2.5 hours until tender.
  3. Transfer the cubes to a foil pan and toss with the barbecue sauce and honey.
  4. Cover and roast another 30 minutes until sticky and glazed.
  5. Uncover and broil for a few minutes to caramelize the edges.
  6. Let rest briefly, then serve with toothpicks.

Notes

Low and slow is the secret here, so don't rush the first roast.