This pork belly burnt ends recipe is a crowd pleaser that will have family and friends stopping mid-sentence for more.
Check out our twist on a pork belly burnt ends recipe, also known as Meat Candy. This two-phase cracking recipe features our Bulldozer Hogfather rub, which has flavours grounded in a balance of umami, smoky and sweet. We've smoked our pork belly in this versatile rub and then basted it in a BBQ blend-up of peanut butter, strawberry jam, and some other friends like Worcestershire sauce, honey, and brown sugar for a crazy kick of Candyland goodness. This is for you if you want to learn how to smoke pork belly burnt ends, so check out our full recipe.
As far as protein options go, pork belly can be cooked in both a fast and furious or low and slow method, as with smoking, to get the muscle tender and the fat crisped up. Being a versatile cut of meat like this is due to the meat-to-fat ratio, roughly 45-55% fat.
We have smoked our pork burnt ends in a Traeger Ironwood 885 for 2-3 hours, so make sure you give yourself enough prep time in your outdoor kitchen before your party.
We love that this recipe brings in the all-American sanga classic combo of peanut butter and jelly. Of course, here in Australia, we call jelly “jam,” but we are keeping the naming of this recipe close to its roots. We've used this recipe before on chicken wings, so we know it works brilliantly.
This recipe is a cracking party snack that will give you rich and moreish pork pillows, sticky, tacky, and tender little talking points, so watch kids and adults melt into meat heaven.
The hero of this dish is our Bulldozer Hogfather BBQ rub. This is one of the most versatile meat rubs on the market in Australia right now; we have designed it so that you can control how much heat this rub punches into your meat dish. You can regulate it this way because the Bulldozer Hogfather comes with a separate packet of chilli, so you get to decide on the heat level by how much of the chill you add to your rub.
Depending on who will eat your meat candy treats, you can choose to take it from mild to wild. If you want it to be full-on spicy, you will add in the whole lot, or if you need to tone it down for kids or those who like it less powerful, you can add in half the packet or none!
Bulldozer Hogfather is also brilliant on chicken and pork ribs, delivering bags of mild, smoky, sweet flavour; think dark capsicum and creaminess from the native bush tomato. The refined texture of this rub and its colour give a beautiful visual on meat.
You can find our Bulldozer Hogfather rub right here, and if you’re ready to get smoking, we will ship it to you anywhere in Australia.
Pork Belly Burnt Ends with Peanut Butter and Jelly (PB&J)
Preparation Time: 30 minutes
Cooking Time: 3 hours
Serves: 4-6
Ingredients
For the Pork Belly Burnt Ends:
- 2 small pork bellies
- Bulldozers Hog Fire Rub (or your favorite rub)
For the Peanut Butter and Jelly Sauce:
- 1/4 cup of smooth peanut butter
- 1/2 cup of strawberry jam (or raspberry, or a combination of both)
- 2 tablespoons of honey
- 1/4 cup of Worcestershire sauce
- 2 tablespoons of brown sugar
- 1 teaspoon of black ground pepper
- 1/4 of a minced red onion
- 2 tablespoons of your favorite rub
- 1 tablespoon of hot sauce (optional)
Instructions
- Start by prepping the pork belly. Trim the skin off the pork belly using a sharp knife. Cut the pork belly into cubes.
- Apply a generous amount of Bulldozers Hog Fire Rub (or your favorite rub) to the pork belly cubes. Make sure all sides are coated.
- Preheat your smoker to 250 degrees Fahrenheit. Place the pork belly cubes in the center of the smoker and let them cook for about 2-3 hours.
- While the pork belly is smoking, prepare the Peanut Butter and Jelly Sauce. Combine all the sauce ingredients in a bowl and mix thoroughly until you get a nice even consistency.
- After the pork belly cubes have been smoking for about 2-3 hours, remove them from the smoker. They should be tender and have an internal temperature of around 200-202 degrees Fahrenheit.
- Transfer the pork belly cubes to an aluminum foil tray and apply a liberal amount of the Peanut Butter and Jelly Sauce all over the top of the burnt ends.
- Wrap the tray with aluminum foil and put it back into the smoker for about half an hour. This will allow the sauce to caramelize and get tacky and sticky.
- Remove the pork belly burnt ends from the smoker and let them cool for a few minutes before serving.
Enjoy your delicious Pork Belly Burnt Ends with Peanut Butter and Jelly!
