Pork Belly Burnt Ends
These Dutch oven pork belly burnt ends are sticky, caramelized, and melt-in-your-mouth tender. A stovetop sear builds the bark, a low-and-slow braise renders the fat, and a high-heat BBQ finish makes them irresistible. All in one pot, no smoker required.
Servings: 8 servings
Calories: 1030kcal
Equipment
- 5-6 quart cast iron Dutch oven
- Meat thermometer
Ingredients
Pork
- 3-4 lbs skin-off pork belly, cut into 1½-inch cubes
- 2 tablespoons neutral oil avocado or vegetable
Dry Rub
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
Braising Glaze
- ½ cup Kansas City-style BBQ sauce thick, tomato-based with molasses
- 3 tablespoons salted butter
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid smoke optional
Instructions
- Mix all dry rub ingredients in a small bowl. Place pork belly cubes in a large bowl and toss with the rub until every surface is fully coated. Rest at room temperature for at least 30 minutes, or place uncovered on a wire rack over a sheet pan in the fridge overnight for best results.
- Preheat oven to 275°F.
- Heat Dutch oven over medium-high heat. Add oil and heat until shimmering. Working in 2-3 batches, sear pork belly cubes on 2-3 sides until a deep mahogany crust forms, about 3-4 minutes per side. Do not crowd the pot. Transfer seared cubes to a plate.
- Drain excess rendered fat from the Dutch oven, leaving just a thin coating on the bottom.
- Return all seared cubes to the Dutch oven. Add BBQ sauce, butter, honey, apple cider vinegar, and liquid smoke (if using). Stir gently to coat every cube in the glaze.
- Cover the Dutch oven and transfer to the 275°F oven. Braise for 2 to 2½ hours, until internal temperature reaches 200-205°F and cubes are fork-tender. Check temperature at the 2-hour mark.
- Remove the lid. If liquid is excessive, drain until cubes are lightly coated. Increase oven temperature to 375°F. Bake uncovered for 15-20 minutes, stirring once halfway through, until the glaze is thick, sticky, and deeply caramelized.
- Remove from oven and rest 10 minutes before serving. The glaze will tighten as it cools slightly.
Video
Notes
- Sear in batches, never crowd the pot. Crowding drops the pan temperature and the meat steams instead of searing. Work in 2-3 batches with space between each cube.
- Get the Dutch oven hot before adding the pork. The cast iron should be very hot, hot enough that a drop of water evaporates immediately. A hot, quick sear builds a better crust than a slow, low one.
- Don't skip the fat drain. Significant fat renders out during the sear. Drain most of it before adding the braising liquid, or the glaze turns greasy instead of sticky.
- Target 200-205°F internal temperature. Below 195°F the collagen hasn't fully converted and the cubes are chewy. Above 210°F they start to fall apart. A probe thermometer is the only way to know for sure.
- Watch the finish closely. The uncovered caramelization can go from perfect to scorched fast, especially with honey in the glaze. Check at 10 minutes, stir, and give it the full 15-20 only if it needs to thicken.
- Rest before serving. Ten minutes out of the oven lets the glaze tighten and cling to the cubes instead of running off.
Nutrition
Calories: 1030kcal | Carbohydrates: 20g | Protein: 16g | Fat: 98g | Saturated Fat: 36g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 45g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 717mg | Potassium: 424mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1152IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
