Pork Belly Burnt Ends
Crispy, caramelized pork belly bites smoked (or oven-roasted) and glazed with a savory-sweet sauce.
Ingredients
For the Pork Belly:
2 lbs pork belly, skin removed, cut into 1–1.5 inch cubes
2 Tbsp butter, melted (for tossing)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
1 tsp sea salt
For the Glaze:
½ cup sugar-free ketchup (no added sugar)
2 Tbsp apple cider vinegar
2 Tbsp Worcestershire sauce (or coconut aminos)
1 Tbsp Dijon mustard
1 Tbsp butter
1 tsp smoked paprika
Pinch cayenne (optional, for heat)
Optional Garnish:
Fresh parsley, chopped
Extra smoked paprika for dusting
Macronutrients
(per serving, makes 6)
Protein: 20g
Fat: 80g
Carbs: 4g
Preparation
Pat pork belly cubes dry with paper towels. Toss with melted butter, smoked paprika, garlic powder, onion powder, pepper, and salt until evenly coated.
Cook the pork belly (two methods):
- Smoker method: Preheat smoker to 250°F. Place pork belly cubes on a wire rack or tray. Smoke for 2.5–3 hours until tender, fat is rendered, and edges are slightly crisp.
- Oven method: Preheat oven to 275°F. Place pork belly cubes on a parchment-lined baking sheet. Roast 2.5–3 hours, flipping once halfway through, until tender and browned.
In a saucepan over medium heat, whisk together ketchup, vinegar, Worcestershire, Dijon, butter, smoked paprika, and cayenne. Simmer for 5–7 minutes until thickened.
Transfer cooked pork belly cubes into a foil pan or baking dish. Pour glaze over and toss to coat. Return to smoker/oven at 275°F for another 30–40 minutes until sticky and caramelized.
Let rest 5 minutes before serving. Garnish with parsley and extra smoked paprika if desired.
15 pushups instead of pull ups
20 KG KB
25 SU instead of 20 DU