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Imagine tender pork belly, infused with a subtle tea flavor, caramelized to perfection, and drenched in a sweet peach glaze. These pork belly burnt ends are a game-changer for your cookout or big game day party, and trust me, the wait is worth it. Perfect for any time of year, these burnt ends will have everyone coming back for seconds and thirds.
I know that infusing pork belly in peaches and sweet tea is a little over-the-top, but we’re all about mixing and matching our favorite flavors around here.
Even if you prefer to use your favorite BBQ rub, you can follow this method for the most delicious pork belly burnt ends ever.
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And if I can convince you to give this flavor a try, I think you’ll be pleasantly surprised.
The sweet tea flavor adds a unique twist that sets these apart from traditional BBQ dishes. The sweet, caramelized exterior gives way to a tender, juicy interior that’s simply irresistible.
Burnt ends are one of the best foods of all time, and I love making different versions of them. Try these Maple Candied Brisket Burnt Ends for a sweet, smoky, and savory flavor. These Holiday Ham Burnt Ends offer even more sweet and savory goodness, and will make you want to buy an extra holiday ham every Christmas. So good!
What are Pork Belly Burnt Ends?
Burnt ends are basically glorified meat candy, and this version coats the tender cubes of pork belly into a smoky peach tea glaze that tastes incredible.
If you’re not familiar with pork belly, it’s a special cut of meat that comes from the underside of the pig where there are several layers of fat. All that fat can be tricky to cook if you’re in a rush.
You need to render down the fat to bring out the flavor and naturally buttery texture of the meat.
If you do it right, you’ll end up with plump, juicy morsels of meat with a smoky, bacon-like flavor all coated in a sweet peach glaze.
Again, the best way to describe it is meat candy. These are an over-the-top treat to make your next party extra special!
Why you’ve got to try this Sweet Tea Pork Belly Recipe
- Although smoking pork belly takes hours, it’s an easy recipe that will reward you with incredible flavor
- The best of Southern flavors – peaches, sweet pea, and pork!
- Big hit at any BBQ or gathering
- Uses a low and slow method for the very best flavor and texture (marinate, smoke, braise, smoke, glaze)
Equipment
To make these crispy pork belly burnt ends, you’ll need:
- Smoker
- Cutting board
- Sharp knife
- Heat-safe container that can go on the smoker
- Foil pan
- Aluminum foil
- Instant read thermometer
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Ingredients
- Skinless pork belly: Make sure it is fully thawed and cut it into one-inch cubes. If you can’t find skinless pork belly, take the time to remove the skin yourself for easy eating.
- Butter
- BBQ dry rub or seasoning: I usually like to use a rub with a sweet, smoky flavor. You can buy a rub or make your own with spices at home. I’m a big fan of Queen Bee dry rub and use it on pretty much everything!
- Sweet tea: We already know sweet tea works great with peaches, and I love how it tastes when it absorbs the smoke. If you don’t want to use sweet tea, be sure to choose another flavorful braising liquid, like apple juice or cider.
- Canned sliced peaches: Save the leftover juice from the can to finish the glaze.
- Brown sugar
- Honey
- Peach syrup or juice
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How to Make Pork Belly Burnt Ends
Prepare the ingredients
- Cube the Pork Belly: Start by slicing your piece of pork belly into 1-inch cubes. This size is perfect for creating those mouthwatering burnt ends that are crispy on the outside and melt-in-your-mouth tender on the inside.
- Season Generously: Coat the pork belly cubes liberally with your favorite pork rub. Don’t be shy – you want those flavors to penetrate deep into the meat. You can even do this the night before, let the seasoned pork cubes marinate for hours, then start smoking the next day.
- Prepare the Sweet Tea: Pour the sweet tea into a heat-safe container. This will go on the smoker with the pork belly to absorb some smoky flavor before being reduced into a delicious syrup.
- Chop the Peaches (Optional): If you like a bit of texture in your burnt ends, roughly chop the peaches from the can, and set aside – these will go into your braising step later on in the cook.
Smoke the Pork Belly
- Preheat Your Smoker: Set your smoker to 250°F. This low and slow cooking method is essential for rendering the fat and achieving that perfect texture.
- Smoke the Pork Belly: Place the seasoned pork belly cubes on the preheated smoker and let them smoke for 2.5 hours. This is where the magic begins – the smoke infuses the meat with incredible flavor.
- Add the Sweet Tea: Place the sweet tea container on the smoker alongside the pork belly. This allows the tea to reduce slightly and pick up some smoky goodness.
- Prepare the Sauce: After 2.5 hours, remove the pork belly from the smoker and transfer the cubes to an aluminum pan. Take the sweet tea off the smoker and bring it to a boil on the stove, reducing it by about 50%. This should take around 5-10 minutes.
- Combine Ingredients: In the aluminum pan with the pork belly, add the reduced sweet tea, 1 stick of butter cut into pats, chopped peaches (if using), and brown sugar. Stir to combine all these wonderful ingredients, then cover the pan tightly with foil.
- Return to the Smoker: Place the covered pan back on the smoker for another 2 hours. This step is crucial for tenderizing the pork belly and allowing all the flavors to meld together.
- Firm Up the Burnt Ends: After 2 hours, remove the foil and drain the braising liquid from the pan. Place the pan back on the smoker for an additional 30 minutes. This helps to firm up the burnt ends and create a beautiful crust.
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Glaze and Serve
- Prepare the Glaze: Mix the honey and peach syrup together to create a luscious glaze. Place it on the smoker for about 10 minutes to warm and combine.
- Toss in the Glaze: Remove the pork belly from the smoker and toss the pieces in the peach-honey glaze. Make sure each piece is well-coated and glistening with that sweet, sticky goodness.
- Serve and Enjoy: Plate up these delicious burnt ends and get ready to dig in. The peach tea flavor takes this whole recipe over-the-top!
Storing Suggestions
Allow any leftover burnt ends to cool to room temperature, then transfer to an airtight container and refrigerate for 3-4 days. You can also freeze the leftovers for later, if you have any!
Tips & Variations
- Choose quality pork belly. The quality of your pork belly will greatly impact the final result. Look for well-marbled pork belly for the best texture and flavor.
- Be generous with seasoning. Don’t skimp on the BBQ rub. A good seasoning base is crucial for flavor.
- Monitor the smoker temperature. Keeping a consistent temperature is key to ensuring even cooking and perfect texture.
- Patience is key. Good things come to those who wait. Allowing the pork belly to cook low and slow is what makes these burnt ends so tender and flavorful.
- Use your favorite BBQ sauce. Instead of my peach sweet tea mixture, feel free to glaze the cubed pork belly pieces with your favorite barbecue sauce or homemade glaze.
What to Eat with Pork Belly Burnt Ends
Since these burnt ends are so decadent, I usually like to serve them as an appetizer or side instead of the main dish. Make the most of the smoker running and cook up some Dr. Pepper Pulled Pork or grilled chicken.
Serve everything with your favorite sides like this American-style coleslaw, baked beans, mac and cheese, and BLT Pasta Salad.
FAQs
How long do you smoke pork belly burnt ends?
I’ll admit – it’s a long cooking process. You’ll start by smoking the marinated pieces for 2.5 hours, then braise them on the smoker in a buttery mixture of sweet tea, peaches, butter, and brown sugar for an additional 2 hours, then strain off the braising liquid. Return to the smoke for an extra 30 minutes to crisp up, then coat in your favorite glaze. All in all, you’ll need about 5 hours of total smoking time.
At what internal temperature is pork belly done cooking?
You typically need pork to reach an internal temperature of 155-160 F for doneness. For pork belly, you’ll also notice that when it’s done, the meat starts to fall apart easily when you poke it with a probe or knife.
Are pork belly burnt ends fatty?
They shouldn’t be. Basically, we’re slowly rendering the fats from the pork belly to make it melt-in-the-mouth tender. If your pork belly is still fatty after cooking and glazing, it likely did not render sufficiently.
More Pork Belly Recipes
Best Pork Belly Burnt Ends with Peach Tea Glaze
Ingredients
- 5 lbs Pork Belly cubed
- 8 TBSP Butter
- BBQ Rub / Seasoning
- 32 oz Sweet Tea
- 29 oz Can Sliced Peaches
- 1/3 C Brown Sugar
- 4 oz Honey
- 1/2 C Peach Syrup / juice
Instructions
- Preheat smoker to 250F
- Slice pork belly into cubes about 1" x 1"
- Season and coat liberally with your favorite BBQ Rub
- Place on smoker for 2.5 hours
- Add Sweet Tea to a heat safe container and place on smoker as well to reduce/ flavor
- Remove pork belly and put into aluminum pan
- Remove Sweet Tea from smoker and bring to boil to reduce by 50% (5-10 minutes)
- Add 1 stick butter cut into pats, chopped peaches (optional), brown sugar and sweet tea. Cover pan in foil tightly, and place back in smoker for 2 hours
- Remove foil from pan, and drain out liquid in the pan, place back on smoker for 30 minutes to firm up
- Mix together honey and peach syrup to make glaze – place in smoker for 10 minutes to combine
- Remove pork belly and glaze from smoker. Toss pork belly bites in Peach/Honey glaze. Serve and enjoy.
5 Comments
Love it
Thank you! These are delicious!
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The sweet tea taste adds tons of flavor!
That’s right! Glad you like it!