How to cut and smoke Pork Belly Burnt Ends | The Bearded Butchers!

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños offer a milder heat while maintaining flavor.

peach preserves

🥗Healthier: unsweetened peach puree

💰Cheaper: canned peaches

Peach puree reduces sugar content while still providing peach flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can control sugar and additives.

Start with a half pig and trim the pork belly from it.

Cut the pork belly into strips about 1.25 to 1.5 inches wide.

Cube the strips into uniform pieces, ensuring they are about the same size.

Stack the cubed pork belly on a cutting board.

Season the pork belly cubes generously with Hollywood seasoning, ensuring an even coating on all sides.

Let the seasoned pork belly sit for about 10 minutes to allow the seasoning to marry into the meat.

Prepare the smoker by adding cherry wood chunks and preheating it to about 250°F (121°C).

Place the seasoned pork belly cubes on racks in the smoker, spacing them out for even cooking.

Smoke the pork belly cubes for about 1 hour, checking them at the hour mark.

After 45 minutes, spritz the pork belly with a mixture of apple cider vinegar and apple juice.

After 2 hours, check the pork belly for color and texture, rather than internal temperature.

Transfer the pork belly cubes into a pan.

Drizzle honey over the pork belly cubes in the pan.

Add a generous coating of brown sugar on top of the pork belly cubes.

Add a stick of butter to the pan with the pork belly cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens