Smoked Pineapple Pork Belly Burnt Ends
Ingredients
- 4-5 pounds pork belly
- 2-3 tbsp extra virgin olive oil
For the rub
- 1/4 cup brown sugar
- 1.5 tbsp kosher salt (kosher or sea salt)
- 1/2 tbsp smoked paprika
- 1/2 tbsp sweet paprika
- 1/2 tbsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper
Pineapple BBQ Glaze
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 2 cups pineapple, diced
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup unsalted butter
- 1/2 tbsp kosher salt
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
Instructions
Pineapple BBQ Glaze
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent without developing significant colour.
- Add the garlic and cook for approximately 1 minute, until fragrant.
- Add the diced pineapple and cook for another 3–4 minutes, stirring occasionally, until the pineapple begins to soften and release some of its juices.
- Stir in the brown sugar and ketchup and cook for approximately 1 minute. Add the apple cider vinegar, paprika and cayenne pepper and bring the mixture to a brief boil.
- Reduce the heat to a gentle simmer and cook until the glaze has visibly reduced and begun to thicken. When you drag a spoon across the bottom of the saucepan, it should leave a trail for a moment before the glaze flows back together. Don't worry about bringing it to a finished BBQ-sauce consistency at this stage—the glaze will continue to reduce and concentrate as the pork belly finishes cooking.
- Remove from the heat and stir in the unsalted butter until completely incorporated. Season with kosher salt, tasting and adjusting if necessary.
- The finished glaze should be tangy and slightly sweet, with enough acidity to cut through the richness of the pork belly.
Prepare the Pork Belly
- In a small bowl, combine the brown sugar, kosher salt, smoked paprika, paprika, black pepper, garlic powder, onion powder, mustard powder and cayenne pepper. Mix well and set aside.
- Trim away any excessively thick or hard exterior fat from the pork belly, but avoid over-trimming. The fat and marbling are essential to keeping the pork rich and tender throughout the long cook.
- Cut the pork belly into approximately 1½-inch cubes. Keeping the pieces relatively uniform will help them cook and render at a similar rate.
- Transfer the pork belly to a large bowl and drizzle with the olive oil. Toss until each piece is lightly coated. Add the spice rub and toss again, using your hands to work the seasoning over all sides of the pork.
- The pork should be generously and evenly coated, but there shouldn't be a heavy layer of loose seasoning collecting in the bottom of the bowl.
Smoke the Pork Belly
- Prepare your smoker for indirect cooking at 250°F (120°C). Apple and cherry wood will give the pork a milder, slightly sweeter smoke, while hickory will provide a stronger smoke flavor.
- Arrange the pork belly cubes directly on the cooking grate, leaving a little space between each piece so heat and smoke can circulate around them.
- Smoke for approximately 2–3 hours, maintaining the smoker near 250°F.
- Rather than relying on internal temperature alone, look for the pork to tell you when it is ready for the next stage. The exterior should have developed a deep reddish-brown colour, the spice rub should be set into a noticeable bark, and the fat should have begun to soften and render. The pork will not yet be fully tender—that happens during the covered cooking stage with the Pineapple BBQ Glaze.
- Once the bark has developed and the pork has taken on a good amount of smoke, remove the pieces from the smoker and transfer them to the prepared roasting pan.
- Using a Weber kettle? See the Weber kettle method below the recipe for the briquette snake setup used to develop this recipe.
Glaze and Finish in the Oven
- Preheat the oven to 250°F (120°C).
- Transfer the smoked pork belly to a foil- or parchment-lined roasting pan. Add the Pineapple BBQ Glaze and gently toss until the pork is evenly coated. Cover the pan tightly with foil.
- Transfer to the oven and cook for 45 minutes. Remove the pan, uncover and gently toss the pork through the glaze again. Cover tightly and return to the oven for another 45 minutes.
- At this point, check the pork for tenderness. The cubes should be very tender with little resistance when pierced, while still retaining their shape and a slight bite.
- Once the pork has reached the desired tenderness, remove the foil and return the pan to the oven for another 15–20 minutes, allowing the glaze to reduce and become sticky around the burnt ends.
- Remove from the oven and allow the burnt ends to rest for 5–10 minutes before serving.