Hoisin Pork Belly Burnt Ends are a delicious twist on barbecue that you need to try! Hoisin Pork Belly Burnt Ends are bite-sized pieces of pork belly that are smoked until tender, then coated in a sticky and flavorful hoisin sauce. The result is crispy edges with a melt-in-your-mouth center, packed with rich, smoky flavor. The cooking process involves slow-smoking the pork belly cubes to infuse them with a deep, smoky flavor. They’re worth the wait, I assure you. Ready to fire up the grill and taste something amazing? Let’s get cooking with Hoisin Pork Belly Burnt Ends!
Ingredients for Hoisin Pork Belly Burnt Ends
To make these mouthwatering Hoisin Pork Belly Burnt Ends, you’ll need a few simple yet flavorful ingredients. Here’s what you’ll need:
For the Pork Belly:
- 3 lbs pork belly (skinless, cut into 1.5-inch cubes)
- 1 cup olive oil (for coating)
- 2 tbsp BBQ rub
- ½ cup hoisin sauce
- 2 tbsp soy sauce (adds umami depth)
- 1 cup BBQ sauce
- ½ tsp red pepper flakes (optional, for heat)
- 2 tbsp maple syrup
- 150 mil apple cider vinegar in a spritz bottle
- 1 tbsp brown sugar
- 80g butter (cubed)
For Garnish (Optional)
- Sesame seeds (for crunch)
- Sliced green onions (for a fresh touch)
Directions
- Preheat your smoker to 250ºF. Use fruitwood like apple or cherry for a mild, sweet smoke flavor.
- Cut the pork belly into 1.5-inch cubes and place them in a large bowl.
- Drizzle with 2 tablespoons of olive oil and season generously with your favorite BBQ rub. Toss to coat evenly.
- Arrange the seasoned pork belly cubes on a wired rack or directly on the smoker grates. Spritz them with the apple cider vinegar every 30 mins and brush each cube with olive oil every hour. Smoke for 2.5 to 3 hours, or until the internal temperature reaches 170f.
- Add the Hoisin Glaze: In a small bowl, add 1 cup of BBQ sauce with ½ cup hoisin sauce. Mix until well combined.
- Transfer the smoked pork belly cubes to a foil tray, then pour butter, brown sugar, maple syrup and the hoisin glaze over them. Mix them all together and then cover the tray with foil.
- Place the tray back into the smoker and continue to cook them at 275°F (135°C), until the internal temperature reaches around 200f. This will take around 1-1.5 hours.
- Remove the tray from the smoker and rest for 15 mins before serving. Garnish with sesame seeds and sliced green onions for extra flavor.
This dish is great as an appetizer or a tasty main dish that’s sure to impress your guests.