Pork Belly Burnt Ends [Easy Oven Recipe] (2024)

FAQs

How do you cook burnt ends of pork belly without a grill? ›

Oven-baked pork belly burnt ends

Instead of tossing this into a smoker, simply place it in an oven preheated to 275 degrees Fahrenheit for three hours, spritzing the little guys with apple cider vinegar every hour.

Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the temperature this low allows the meat to become tender, for the fat to render (melt) so we get the “confit” cooking effect, and also to dry out the pork skin yet keep it supple.

Place pork belly (in foil boat) in oven on center rack, and place a drip pan underneath to catch any fat that happened to drip. Cook approximately 1.5 hours, though a lot will depend on the size of your pork belly. You want to cook until the internal temperature is 160-165°F.

How to make burnt ends in the oven. Prepare pork belly as described in Step One of the recipe, then preheat oven to 275°F. Place wire rack with pork belly on a baking sheet lined with aluminum foil. Bake in preheated oven until meat is almost tender, about 2 hours, 30 minutes.

How to Make Pork Belly Tender. Cover pan with foil and place back on the cooker indirect until the burnt ends are tender. This will typically take 60-90 minutes or once the internal temperature of the meat reaches 200-210°F. Probe with an instant read thermometer to check temp/tenderness.

Arrange the pork belly cubes on a wire rack, fat-side down, then place the rack on the grill grates. Close the lid and cook until the internal temperature reaches 190-195°F, about 3 hours, spritzing with apple juice every 45 minutes or as needed if the pork starts to look dry.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly.

Here's a look at three easy ways to cook it: stovetop, grilling and oven roasted. It's a triple threat on the delicious front. Stovetop: Use 500 grams of pork belly, basically enough to cover the bottom of your pan in one layer.

Why do you pour boiling water on pork belly? ›

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

We soak the pork in water for about 20 to 25 minutes to wash away excess fat. Then we steam it for about 15 to 20 minutes until it's about 70% done. After that, we take it out of the water and poke holes in the pork with a needle and then rub it all over with salt and spices. Then we air dry it with a fan for 12 hours.

To cook pork belly properly, we have to give it the time and temperatures it needs to render both the fat and the collagen. This usually means low, slow cooking. Any meat will expel its available free water at temperatures above 180°F (82°C), becoming tough and dry.

Are Burnt Ends Pork or Beef? The most traditional burnt ends come from beef, specifically from the brisket point cut. However, given their popularity, some modern pitmasters prepare pork belly in the same style as brisket burnt ends to recreate this tender-centered, crunchy-edged delicacy with pork meat.

Preparing Pork Belly Burnt Ends

Try using a mix of soy sauce, brown sugar, garlic, and ginger for best results. Once the marinade is ready, let it sit overnight before cooking.

Begin 24 hours before cooking. Pat the skin dry on your pork belly then thoroughly poke tiny holes all over the skin. Add a layer of kosher salt over the skin, then place in the fridge uncovered. Let sit for at least 24 hours to dry out the skin.

The result is an incredibly flavorful and unique food experience that can be enjoyed as part of a meal or as an appetizer. Pork belly burnt ends can be served just about any way you like - on their own, over rice or noodles, in tacos, or even in sandwiches.