Orange Pork Belly Burnt Ends
Prep Time: 15 Min | Cook Time: 4 Hrs
- 1 Pork Belly (2-3 Lbs)
- 2 1 Tsp Kosher Salt
- 3 1/2 Tsp Coarse Black Pepper
- 4 1/2 Tsp Garlic Powder
- 5 1 Disposable Aluminum Pan
- 6 1/2 Cup Orange Juice (For Spritzing)
- 7 Hickory Wood (Splits or Chunks)
- 8 1/2 Cup White Sugar
- 9 1 Tbsp Soy Sauce
- 10 2 Tbsp Rice Vinegar
- 11 1 Tsp Sesame Oil
- 12 1/4 Tsp Ginger Powder
- 13 1/4 Tsp Garlic Powder
- 14 1/2 Tsp Red Chili Flakes
- 15 1 Zest Of An Orange
These Orange Pork Belly Burnt Ends are the perfect Asian inspired BBQ dish that is sure to have your family and friends wanting more. We took our traditional methods of smoking pork belly and paired it with a delicious Orange Sauce that is sweet, savory, and has a hint of spice! We hope you enjoy these burnt ends as much as we do.
Step 1: Cut the pork belly into 1-1 ½ inch cubes. Combine salt, pepper, and garlic powder in a small bowl and season the pork belly cubes on all sides. Whisk together all the orange sauce ingredients in a medium size bowl and place in the refrigerator for later use.
Step 2: Heat your smoker to a temperature of 275 F. Place the pork belly cubes into the side of the smoker that is furthest away from the fire. Spritz every 40-45 minutes until the pork belly starts to read an internal temp between 190 F – 200 F. *Tip* Place a water pan inside the smoker next to the fire box to help with added moisture.
Step 3: Place the pork belly cubes in an aluminum pan and add the orange sauce mixture. Return the pan into the smoker maintaining 275 F.
Step 4: Once the orange sauce has reduced and the cubes look caramelized it is time to pull from the smoker (This should take approximately 25-35 minutes). Top with sesame seeds and green onions. Enjoy!
*Tip* You will know your pork belly has hit the perfect consistency/temperature when you can probe it with a thermometer with little to no resistance.