Sweet & Sour Pork Belly Burnt Ends

Delicious Burnt Ends tossed in a homemade Sweet and Sour Sauce. Serve with grilled veggies, grilled pineapple, and rice for a gourmet pellet grilled dinner!

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Sweet & Sour Pork Belly Burnt Ends
Course Entree
Cuisine Meat
Course Entree
Cuisine Meat
Make Sweet & Sour Sauce
  1. Whisk together all ingredients except cornstarch and slowly heat to a boil.
  2. Stir cornstarch into ~1 ½ tbsp water and whisk slurry into sweet & sour sauce to thicken.
Prepare Pork Belly
  1. Slice skinless pork belly into 1" to 1 1/2" cubes.
  2. Generously coat with your favorite BBQ rub and let sit for 10-15 minutes for the rub to adhere.
  3. Arrange cubes fat side up on rack for easy transport to and from the smoker (optional).
Pellet Grill Pork Belly
  1. Smoke at 225° F using Apple Mash Cookinpellets or Perfect Mix Cookinpellets ~3 hours. Spritz with apple juice every 30-45 minutes or whenever it starts to look dry.
  2. Remove from pellet grill around the 3 hour mark.
  3. Toss cubes in ½ steam pan with a stick of butter, about a 1/2 cup brown sugar, and 1/3 of the sweet & sour sauce.
  4. Cover with foil and return to smoker at 250° F for another ~2 hours to tenderize and reach an internal temperature of 200~205° F.
  5. Uncover and drain the braising liquid. Toss cubes in another 1/3 of sweet & sour sauce and return to smoker uncovered to thicken.
Grilled Side Dish, Optional
  1. Grill some peppers, onions, and pineapple until veggies are tender and pineapple sugars begin to caramelize.
  2. Plate, drizzle with additional sweet & sour sauce as desired, and enjoy!
Recipe Notes

The subtle flavor of Apple Mash Pellets compliments the Sweet and Sour Sauce perfectly. If you prefer a stronger smoke flavor, use Perfect Mix.

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