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Pork Belly Burnt Ends

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Pork Belly Burnt Ends

Category

Dinner

Cuisine

American

Servings

6-8

Prep Time

20 min

Cook Time

3 hr 30 min

Miso Butterscotch Pork Belly Burnt Ends is a twist on the classic BBQ "burnt ends", usually made with beef brisket but here we’re using pork belly for its richness and tender texture.

What are burnt ends?

Burnt ends are a Kansas City BBQ dish traditionally made by taking the point end of a smoked beef brisket, cubing it and returning it to the smoker with a glaze until the sauce caramelises onto each piece. I’ve made this version with pork belly instead of brisket because the fat-to-meat ratio is higher and the belly renders down over a long low-temperature smoke into something considerably more tender.

Glaze

The glaze is a miso butterscotch: butter, brown sugar, soy, rice vinegar and cream cooked together with white miso. The miso introduces umami and a fermented depth that balances the sweetness of the brown sugar and keeps the glaze from being one-dimensional.

Cook method

The cook runs in two stages. First, the pork belly cubes are coated in a dry rub and smoked at 120°C for 3 hours. This is where the fat renders out and the surface develops a bark from the rub and the smoke. After that the glaze is built directly in a cast iron tray over the stovetop, the pork goes in, and the tray returns to the smoker at 150°C for 30 minutes. Stirring every 10 minutes during this second stage is important: as the glaze reduces and tightens, you need to keep turning the cubes so each side picks up an even coating. If you don’t have a smoker, an oven at the same temperatures gives you the same texture and glaze result. The smoked paprika in the dry rub carries some of that smokiness without a smoker.

Ingredient Notes

White miso:

White miso (shiro miso) is the mildest of the three common varieties, fermented for a shorter period than red or mixed miso. It brings sweetness alongside its umami without the stronger fermented sharpness of darker pastes. For this glaze that balance matters: you want the miso to add depth without overwhelming the butterscotch. Red or mixed miso can be substituted but will make the glaze more intense and noticeably more savoury. Find it in the Asian foods aisle or at any Asian supermarket.

Pork belly, skin removed:

The skin is removed before cooking so the fat underneath can render properly and the surface can develop a bark and take on the glaze. Skin-on pork belly won’t caramelise in the same way. Most supermarkets sell pork belly skinless, but if you’re buying from a butcher and the skin is on, ask them to remove it. Don’t throw the skin away: scored and seasoned, it makes very good crackling in a hot oven.

Thickened cream:

Thickened cream (35% fat) is added after the butter, sugar, soy and miso are combined and brought to a simmer. The higher fat content helps the cream emulsify into the glaze and hold together as it reduces. Don’t substitute with light or single cream: the lower fat content makes the sauce more likely to split or remain too thin to coat the pork properly. Pour it in gradually while whisking to bring it smoothly into the rest of the glaze.

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Ingredients

2kg pork belly, skin removed
2 tsp sea salt
1 tbsp brown sugar
¼ tsp chilli powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cracked black pepper
kimchi mac and cheese, to serve

MISO BUTTER

125g unsalted butter
110g (½ cup) brown sugar
1 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp white miso
100ml thickened cream

Equipment

Chopping board
Chef’s knife
Small bowl (dry rub)
Wire rack and tray
Smoker or oven
Large cast iron tray
Whisk
Tongs

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Directions

PREP THE PORK

Slice the pork belly into 3cm cubes.
Combine the salt, brown sugar, chilli powder, garlic powder, paprika and pepper in a small bowl, mix well. Transfer to a shaker jar if you have one.
Shake the seasoning over the pork, turning the pork over to coat evenly on all sides.
Place the pork pieces on a wire rack over a tray in a single layer.

COOK THE PORK

Preheat a smoker to 120°C (248°F)(or your oven if you don't have a smoker).
Place the tray of pork in the centre of the smoker and cook for 3 hours with the lid closed.

MAKE THE GLAZE

Heat a large, cast iron tray on the stovetop over a medium heat.
Add the butter, sugar, soy, vinegar and miso and whisk until melted and well combined. Bring to a simmer.
Whisk in the cream, then continue simmering until the glaze starts to thicken slightly.

FINISH AND SERVE

Remove the pork from the smoker and add to the tray with the glaze. Increase the smoker temperature to 150°C (302°F).
Toss the pork gently to combine, then return to the smoker for 30 minutes. Stir pork every 10 minutes to mix through glaze as it begins to get sticky.
Remove pork from the smoker and serve coated in sauce with some Wombok slaw and Kimchi mac and cheese on the side. Enjoy!

Notes

Chef Tips

Space the pork out on the rack

Lay the pork belly cubes in a single layer on the wire rack with space between each piece. If they’re touching or overlapping, the sides that are in contact don’t develop bark and they steam rather than smoke. A 2kg piece of pork belly, cut into 3cm cubes, will roughly fill a standard half-size tray in a single layer with a little room between each cube.

Build the glaze over steady heat

When making the butterscotch glaze, keep the heat at medium and whisk constantly as each ingredient goes in. Brown sugar and butter can seize or burn if the heat is too high. Add the cream in a slow pour while whisking to bring it smoothly into the rest of the glaze. You want it to thicken slightly before the pork goes in, but it will continue to reduce and tighten during the second smoke, so don’t over-reduce it on the stovetop.

Storage

Leftover burnt ends keep well in the fridge for up to 5 days in an airtight container with the glaze. Reheat in a frying pan over medium heat with a splash of water, or in a low oven at 150°C covered with foil for 10-15 minutes. They also freeze well: portion into airtight bags or containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat as above.

FAQs

Can I make these in an oven instead of a smoker?

Yes. Preheat your oven to 120°C and cook the pork on the wire rack for 3 hours, then make the glaze and return the pork to the oven at 150°C for 30 minutes as per the recipe. The texture and glaze result will be the same. The only thing you miss out on is the smoke flavour, but the smoked paprika in the dry rub carries some of that character.

Can I make the glaze ahead of time?

Yes. The miso butterscotch glaze can be made up to 3 days in advance and kept covered in the fridge. Rewarm it gently over low heat before adding the pork, whisking to bring it back together if it has separated while chilling. Don’t boil it from cold or the butter can split out.

What sides work well with these?

I serve these with kimchi mac and cheese and a Wombok slaw. Soft brioche slider rolls or steamed bao buns also work well if you want to serve them as a handheld. Something sharp and acidic on the side cuts through the richness of the glaze, so if you’re making a slaw, go with a vinegar dressing rather than a creamy one.