Everyone loves to make smoked pork belly burnt ends but what if we took it a step further by wrapping it in bacon?
What if we want even further by using slab bacon instead of raw pork belly?
Smoked Pork Belly Burnt Ends
What if we went even further and smoked it on a pellet grill, then glazed them in bbq sauce?
And that my, friends is, how bacon inception was born. This recipe for pork belly burnt ends goes off the rails in a most delicious way and makes you question everything you thought you knew about bacon.
What Part of the Pig Does the Pork Belly Come From?
Pork Belly is a fatty section located on the underside of the pig attached to the loin and spare ribs. Most pork belly is cured and turned into slab bacon or roasted and sliced.
Pork Belly may have the skin attached, which will become very crispy when dried and roasted. The skin may be removed and turned into pork rinds or chicharrones.
Bacon Wrapped Bacon Video
Slab Bacon is just a Pork Belly that has been cured with salt, sugar, and other ingredients. Both products are raw and should be cooked before serving.
Step By Step Instructions to make Smoked Pork Belly Burnt Ends
Start with about a 3-pound piece of Slab Bacon and cut it into 1.5-2 inch cubes.
Wrap each cube with one slice of bacon, then season with your favorite dry rub. Used Big Poppa Smokers Sweet Money Rub, which is fantastic for pork.
Once the Bacon wrapped bacon is seasoned, place each cube on a baking rack then set it in the smoker set at 250 degrees F for about 3 hours.
Once the bacon has a deep mahogany color, remove the pork belly from the smoker and place it in an aluminum pan. Then cover and return to the smoker for about two more hours until the pork belly is tender.
Glaze each cube of pork belly with BBQ sauce. I used a fantastic sauce from Utz Works 181 Competition Sauce.
Place the pork belly back on the smoker for 20-30 minutes until the sauce has candied up on the meat. Now you may taste what smoked pork belly burnt ends on crack taste like. Pure Pork Perfection!!!
Pork Belly Burnt Ends in the Oven
If you sadly don’t have a smoker or just want to make pork belly burnt ends in the oven, I’ve got you covered.
Follow all of the same instructions above but set the baking rack on top of a sheet pan and bake in the oven set at 300 degrees F. for about 90 minutes instead of 2 hours.
Then transfer to a container and cover, and bake for another hour.
Finally place the pork belly burnt ends back on the rack, glaze with sauce and bake for 15 minutes until the sauce has been candied up and attached to the meat.
Tips for Making Pork Belly Burnt Ends
Everything affects your cook time when smoking. The temperature outside, the humidity the type of smoker you’re using. Cook to color and tenderness, not to time and temperature. Smoking takes practice, and it’s not an exact science.
Try to cut the pork belly into evenly sized cubes so all the pieces will cook in about the same amount of time.
Shake off as much excess sauce as possible when glazing the pork belly burnt ends. You don’t want the sauce to overpower the meat. If you don’t want to sauce the burnt ends, don’t. Some people prefer the dry rub, and that’s totally ok.
Serve with pickles. Whenever I’m eating something rich and fatty like pork belly, I like to have something with vinegar tang to cut through all the richness. Pickled Jalapeños, Okra, or green beans are also great options.
Questions about Making Pork Bally Burnt Ends?
Need More Bacon Inspired Recipes?
- Smoked Bacon Wrapped Onion Rings
- Smoked Bacon Wrapped Leg of Lamb
- Bacon Burnt Ends Using Slab Bacon
- Bacon and Smoked Gouda Corn Casserole
- Moink Balls – Smoked Bacon Wrapped Meatballs
- Bacon Cheddar Broccoli Bake
Bacon Inception: Pork Belly Burnt Ends
- aluminum pans
- baking rack
- Start with about a 3 pound piece of Slab Bacon and cut into 1.5-2 inch cubes.
- Wrap each cube with one sliced of bacon then season with your favorite dry rub. Used Big Poppa Smokers Sweet Money Rub which is fantastic for pork.
- Once the Bacon wrapped bacon is seasoned place each cube on a baking rack then set in the smoker set at 250 degrees F for about 3 hours.
- Once the bacon has a deep mahogany color remove the pork belly from the smoker and place in an aluminum pan then cover and return to the smoker for about 2 more hours until the pork belly is tender.
- Glaze each cube of pork belly with BBQ sauce. I used a fantastic sauce from Utz Works 181 Competition Sauce.
- Place the pork belly back on the smoker for 20-30 minutes until the sauce has candied up on the meat. Now you may taste what pork belly burnt ends on crack taste like. Pure Pork Perfection!!!