Pork Belly Burnt Ends

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.

Cut the skinless pork belly into 1-inch cubes while it's cold.

Season the pork belly cubes liberally with gospel all-purpose seasoning and toss to coat all sides.

Let the seasoned pork belly sit for about 15 minutes to allow the seasoning to adhere.

Place the pork belly cubes on a baking or cooling grid with the fat side up.

Preheat the smoker to 275°F (135°C).

Put the grid with the pork belly cubes in the smoker and close it to maintain temperature.

Check the pork belly after about 1 to 1.5 hours and spritz with apple cider vinegar if needed.

After about 2 hours, check the pork belly with an instant-read thermometer; it should be probe tender, around 200°F (93°C).

Prepare a sauce by mixing two parts barbecue sauce with one part honey and adding cherry habanero rib candy to taste.

Dump the cooked pork belly cubes into a pan and coat them with the sauce mixture.

Return the sauced pork belly to the smoker uncovered for 30 to 45 minutes to caramelize.

Remove the pork belly burnt ends from the smoker and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens