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Smoked Pork Belly Burnt Ends Masterclass

The source of bacon and ‘Pork Belly Burnt Ends’—pure meat candy.

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All Recipes

pork belly
Easy
3 hours
3 from 26 votes
  • Created by: Dave Joachim
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Porchetta slice showing off spiral
Moderate
3 hours
4.21 from 43 votes
  • Created by: Meathead
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pastrami rub raw
Easy
4.39 from 469 votes
  • Created by: Meathead
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pork belly and bacon on grill
Easy
45 minutes
3.17 from 18 votes
  • Created by: Dave Joachim
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Sous vide and smoked pork belly slice plated
Moderate
30 minutes
4.15 from 54 votes
  • Created by: Clint Cantwell
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pork belly
Easy
1 hour 30 minutes
3.06 from 37 votes
  • Created by: Meathead
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Baguette, split and filled with meat, red and green jalapenos, and garnished with cilantro
Moderate
5 hours
4.13 from 131 votes
  • Created by: Meathead
Read more

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FAQ

Can I eat the skin?
Yes, but it must be ‘puffed’ at high heat to be edible and crunchy.
Yes, pork belly IS the raw material for standard bacon.
It’s very high in fat; treat it as an indulgence rather than a staple.
Best seasoning?

Quick Facts

Type:

Fatty Poultry

Best For:

Smoking or Braising

Temperature:

200°F (93°C) for Burnt Ends

Texture:

Unctuous, silky, and rich

Flavor Pairings:

Soy, Ginger, Brown Sugar, Five Spice

Common Mistakes:

Not rendering the fat enough, leaving it 'greasy' rather than silky.

Best Equipment:

Offset Smoker or Pellet Grill

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