Honey Chipotle Pork Belly Burnt Ends

Tender cubes of pork belly coated in a sticky honey-chipotle glaze, offering a perfect balance of sweet heat and smoky richness.

195Min

6Servings

620Cal

MediumLevel

Gluten free

#pork#burnt ends#smoked#sweet-spicy#finger food

Equipment

Knife

Cutting board

Mixing bowl

Mixing spoon

Oven

Baking sheet

Aluminum foil

Ingredients

Main

pork belly (raw)

1.5 kg

honey (liquid)

120 ml

chipotle pepper (dried)

2 tbsp

brown sugar (granulated)

50 g

smoked paprika (ground)

15 g

garlic powder (powder)

10 g

onion powder (powder)

10 g

black pepper (ground)

5 g

salt (granulated)

10 g

apple cider vinegar (liquid)

60 ml

butter (solid)

60 g

Instructions

Prepare the pork belly

Cut pork belly into uniform 2.5 cm cubes for even cooking.

10 min

Keep pieces uniform so they cook evenly and develop consistent bark.

Season the pork belly

Mix dry spices and coat pork belly cubes thoroughly.

5 min

Use your hands to ensure every surface is coated for maximum flavor.

Smoke or oven-bake the pork belly

Cook low and slow until the pork belly is tender and the fat has rendered.

150 minLow heattimer 150 min

Internal temperature should reach 88–90 °C before glazing.

Prepare the honey chipotle glaze

Combine honey, butter, vinegar, and chipotle for a sticky glaze.

5 min

Warm the honey slightly if it’s too thick to mix easily.

Glaze and finish the burnt ends

Toss the tender pork belly in the glaze and return to high heat to caramelize.

25 minHigh heattimer 25 min

Stir once halfway through to ensure even glazing.

Original recipe

InstagramRecipe by @cooking_with_fire___

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Oven at 180°C for 8-10 minutes or skillet over medium heat

Re-crisp under a broiler for 1-2 minutes for best texture.

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