If you meant **Pork Belly Burnt Ends**—often called “meat candy” because they are bite-sized, sweet, smoky, and melt in your mouth—you are in for a treat! They take all the rich flavor of pork belly and turn it into the ultimate BBQ appetizer.
Here is an easy, foolproof oven-and-smoker style recipe to make them at home.
—
### **Ingredients**
* **The Pork & Rub:**
* 3 to 4 lbs skinless pork belly, cut into uniform 1.5-inch cubes
* 1 tbsp yellow mustard or olive oil (as a binder)
* ¼ cup brown sugar
* 1 tbsp smoked paprika
* 1 tbsp garlic powder
* 1 tbsp onion powder
* 1 tsp salt and 1 tsp black pepper
* ½ tsp cayenne pepper (optional, for a little kick)
* **The Braising & Glaze Phase:**
* ½ cup unsalted butter, sliced into small pats
* ¼ to ⅓ cup honey or maple syrup
* ¾ cup your favorite sweet BBQ sauce
* 2–3 tbsp apple juice or apple cider vinegar (optional)
—
### **Instructions**
#### **1. Prep and Cube the Pork Belly**
* If your pork belly has skin on it, use a sharp knife to slice it off.
* Cut the pork belly into **1.5-inch cubes**. *(Tip: If it’s too slippery to cut easily, pop it in the freezer for 20–30 minutes to firm up first).*
#### **2. Season Generously**
* Place the cubes into a large bowl and toss them with a thin layer of mustard or olive oil.
* In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
* Sprinkle the rub liberally over the pork cubes, tossing until every side is completely coated.
#### **3. The First Smoke / Bake (Building the “Bark”)**
* **If smoking:** Preheat your smoker to **225°F to 250°F (110°C to 120°C)** using fruitwood or hickory. Place the cubes directly on the grates (or on a wire cooling rack).
* **If using an oven:** Preheat your oven to **250°F (120°C)**. Place a wire rack inside a rimmed baking sheet and arrange the cubes on top.
* Cook for **2.5 to 3 hours**, or until the cubes turn a deep mahogany color and a nice crust (bark) has formed on the outside.
#### **4. The Braise (Getting Them Melt-In-Your-Mouth Tender)**
* Transfer the pork belly cubes into a disposable aluminum foil pan (or a baking dish).
* Add the slices of butter, a drizzle of honey, and about half of your BBQ sauce right over the cubes. Toss gently to combine.
* Cover the pan tightly with aluminum foil.
* Return the covered pan to the smoker or oven (you can bump the heat up to **275°F** if using an oven) and cook for **1.5 to 2 hours**. They are ready when they reach an internal temperature of around 200°F–205°F and a toothpick slides through them like butter.
#### **5. Caramelize the Glaze**
* Remove the foil from the pan.
* Pour the remaining BBQ sauce over the cubes and toss them so they are completely glazed.
* Leave the pan **uncovered** and put it back in the smoker/oven for **10 to 15 minutes** just until the sauce bubbles, thickens, and caramelizes into a sticky, glossy coating.
#### **6. Rest and Serve**
* Let them rest for 10 minutes so the hot sugar and fat can settle slightly, then serve them up as the ultimate party appetizer!
—
### **Pro-Tips for Success**
* **Don’t Skip the Butter and Honey:** The combination of butter, honey, and BBQ sauce during the braising step breaks down the remaining intramuscular fat, rendering the pork belly texturally rich and intensely flavorful.
* **Uniform Sizing:** Try to keep your cubes as close to the same size as possible so they cook and render at the exact same rate.
