Honey Garlic Pork Belly Burnt Ends: Crispy Meat Candy Tips, FAQ & printable recipe

Tips for success

For the crispiest pork belly, pat the cubes dry with paper towels before coating them with the spice rub. Any excess moisture will hinder browning.

Also, don't skip the wire rack—it's crucial for air circulation. If you're making a larger batch, use two baking sheets and rotate them halfway through the roasting time to ensure even cooking.

When making the glaze, use a high-quality honey with a flavor you enjoy, as it's the star of the dish. The soy sauce should be regular or low-sodium; if using tamari, it will be slightly thicker.

For a spicier kick, add a pinch of cayenne or red pepper flakes to the glaze. The caramelization step is quick, so stay close to the oven and check frequently to prevent burning.

Variations

• Spicy Sriracha Honey: Add 1-2 tablespoons of sriracha to the glaze for a spicy-sweet kick. Reduce the honey to 1/3 cup to balance. Garnish with fresh cilantro and sliced red chilies for extra heat and color.
• Maple Dijon Glaze: Replace the honey with pure maple syrup and add 1 tablespoon of Dijon mustard to the glaze. The mustard adds tang and depth, while the maple brings a woodsy sweetness. Omit the brown sugar in the rub for a less sweet version.
• Asian Five-Spice Rub: Add 1 teaspoon of Chinese five-spice powder to the dry rub along with the smoked paprika. This adds star anise and cinnamon notes that pair beautifully with the soy and garlic. Garnish with toasted white sesame seeds and green onions.
• Bourbon Peach Glaze: Add 2 tablespoons of bourbon and 1/4 cup of peach preserves to the glaze. Reduce the honey to 1/4 cup. The bourbon adds a smoky warmth, and the peach preserves bring a fruity sweetness that complements the pork. Simmer the glaze on the stovetop for a few minutes to cook off the alcohol.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven to maintain crispiness.

Freezer

Freeze the cooked pork belly burnt ends in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat frozen or refrigerated burnt ends in a 350°F (175°C) oven for 10-15 minutes, or until heated through and the glaze is bubbling.

Store leftover honey garlic pork belly burnt ends in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools, but the pork will remain tender.

To reheat, place the pork in a skillet over medium heat with a splash of water or broth, and cook until heated through and the glaze is bubbling again. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.

The pork belly can be roasted and coated with the spice rub up to 1 day in advance. Store the coated cubes in the refrigerator, then bring to room temperature before roasting.

The glaze can also be made ahead and stored in the refrigerator for up to 3 days. When ready to serve, roast the pork as directed, then toss with the glaze and caramelize.

Serving ideas

Serve the honey garlic pork belly burnt ends as a main dish with steamed rice and a side of sautéed greens, such as bok choy or broccoli. The sticky glaze pairs beautifully with the neutral rice, and the greens add a fresh contrast. For a more indulgent meal, serve with creamy mashed potatoes or buttered noodles.

As an appetizer, arrange the burnt ends on a platter with toothpicks and garnish with extra sesame seeds and scallions. They're perfect for game day or holiday gatherings. For a complete barbecue spread, serve alongside coleslaw, pickles, and cornbread. The sweet-savory flavor is versatile and will be a hit with any crowd.

Frequently asked questions

Recipe card

Honey Garlic Pork Belly Burnt Ends: Crispy Meat Candy

Prep 15 minCook 55 minTotal 1 h 10 minServes 6

Ingredients

• 3 lb skinless pork belly
• 3 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1/2 cup honey
• 6 cloves garlic, minced
• 1/4 cup soy sauce
• 3 tbsp butter
• 1 tbsp toasted sesame seeds
• 2 tbsp sliced scallions

Instructions

1. Heat the oven to 375°F (190°C). Cut the pork belly into 1.5-inch cubes. In a large bowl, toss the pork cubes with the brown sugar, smoked paprika, and garlic powder until every piece is evenly coated.
2. Place a wire rack over a rimmed baking sheet. Arrange the pork cubes in a single layer on the rack. Roast for 45 minutes, until the exterior is crispy and the fat has rendered. The pork should be deeply browned and sizzling.
3. While the pork roasts, prepare the glaze. In a small bowl, stir together the honey, minced garlic, soy sauce, and butter. Set aside.
4. Increase the oven temperature to 400°F (200°C). Transfer the roasted pork belly cubes to a cast-iron skillet. Pour the honey garlic glaze over the pork and toss to coat. Roast uncovered for 10 minutes, until the glaze is bubbling and caramelized. Let it rest for 3 minutes before slicing.
5. Remove the skillet from the oven. Let the pork belly rest for at least 3 minutes. Sprinkle with toasted sesame seeds and sliced scallions. Serve warm, ensuring each piece is coated with the sticky glaze.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

680

Protein

22 g

Carbohydrates

28 g

Fat

52 g

Automatic estimate from the ingredient list, not laboratory-verified.