How to Make Pork Belly Burnt Ends in the Oven: A Comprehensive Guide

Pork belly burnt ends, a culinary masterpiece that tantalizes taste buds, can now be recreated in the comfort of your own kitchen, thanks to this comprehensive guide. This delectable dish, typically associated with smokers, can be effortlessly prepared in the oven, yielding equally flavorful results.

Ingredients

1 kg rindless pork belly cubes
Matt’s original pork dry rub
Matt’s homemade BBQ sauce

Step-by-Step Instructions

Season the Pork Belly: Generously coat the pork belly cubes with the pork dry rub, ensuring all sides are evenly covered.
Initial Roasting: Place the seasoned pork belly on a raised cooking grid or wire rack within a roasting dish. This allows excess fat to render out during cooking. Roast in a preheated oven at 150°C for 2 hours.
Glazing and Final Roasting: Remove the pork belly from the oven and transfer it to an aluminum tray. Brush the pork thoroughly with the BBQ sauce, coating all sides. Return the tray to the oven and continue cooking. Check the pork every 10 minutes and apply additional BBQ sauce as desired. Aim for 2-3 layers of glaze for optimal stickiness.
Achieving the Perfect Bark: Roast until the exterior of the pork belly caramelizes and develops a delightful crunchy bark. If necessary, increase the oven temperature for a brief period (5-10 minutes) to enhance the bark formation.
Serving Suggestion: Serve the pork belly burnt ends alongside your favorite BBQ dishes, such as pulled pork or beef brisket.

Tips for Moist Burnt Ends

Pork Belly Selection: Choose pork belly with a good amount of fat to prevent dryness during cooking.
Apple Juice Spritzing: If your pork belly is lean, mist it with apple juice every 20-30 minutes during the initial 2 hours of roasting. This adds moisture and enhances flavor.

Time-Saving Alternatives

Pre-made Dry Rub and BBQ Sauce: Save time by using store-bought pork rub and BBQ sauce instead of making them from scratch.

FAQs

Q: How to Make Burnt Ends on a Smoker?

A: Follow the same recipe, but cook the pork belly in a smoker at 150°C instead of the oven.

Q: Is Sliced Pork Belly Bacon?

A: No, sliced pork belly has not undergone curing, unlike bacon. Cured pork belly is known as streaky bacon in the U.K.

With this detailed guide, you can now master the art of making pork belly burnt ends in the oven. Enjoy this delectable dish in the comfort of your home, impressing your family and friends with your culinary prowess.

Oven Pork Belly Burnt Ends

FAQ

What temperature is pork belly burnt ends done?

How to Make Pork Belly Tender. Cover pan with foil and place back on the cooker indirect until the burnt ends are tender. This will typically take 60-90 minutes or once the internal temperature of the meat reaches 200-210°F. Probe with an instant read thermometer to check temp/tenderness.

Is pork belly the same as burnt ends?

Are Burnt Ends Pork or Beef? The most traditional burnt ends come from beef, specifically from the brisket point cut. However, given their popularity, some modern pitmasters prepare pork belly in the same style as brisket burnt ends to recreate this tender-centered, crunchy-edged delicacy with pork meat.

Why are my pork belly burnt ends tough?

To cook pork belly properly, we have to give it the time and temperatures it needs to render both the fat and the collagen. This usually means low, slow cooking. Any meat will expel its available free water at temperatures above 180°F (82°C), becoming tough and dry.

What temp should burnt ends be?

Return to the smoker, close the lid, and smoke for another 1-2 hours until the sauce has caramelized and the meat is practically falling apart. The temperature should be between 190 and 205 degrees F. Serve. Serve with extra BBQ sauce and sliced white bread.