Pork Belly Burnt Ends Bowl Recipe

Name: Pork Belly Burnt Ends Bowl - Hangry In Love
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: Barbecue
Ingredients: 3 lbs Wild Fork Berkshire Skinless Pork Belly Strips; 5 Tbsp brown sugar; 3 Tbsp paprika; 2 Tbsp kosher salt; 2 Tbsp garlic powder; 2 Tbsp ground black pepper; 1 Tbsp onion powder; 1 tsp cayenne (or to taste); 3/4 cup BBQ sauce; 1/4 cup honey; 3 large Russet potatoes, cut into 1/2″ cubes; BBQ seasoning; Salt (if needed); Olive oil; 16 oz bag of tricolored coleslaw; 1/2 cup mayonnaise; 2 Tbsp apple cider vinegar; 1 Tbsp honey; 1 tsp celery seed; 1 tsp salt; 1 tsp pepper; 6 ears of corn; 1 cup cheddar cheese, shredded; Dill pickles, sliced

Jump To Recipe

Leave A Review

Our Pork Belly Burnt Ends Bowl says forget the brisket. Wild Fork Foods Berkshire Skinless Pork Belly Strips are our new go-to for Burnt Ends. Their meat-to-fat ratio is perfect, and they’re quick to cube up, season, and hit the smoker with.

And to get the perfect barbecue bite, we serve these Burnt Ends in a bowl of crispy potatoes, sweet corn, slaw, pickles, and cheddar.

PREP TIME

20 mins

COOK TIME

3 hours

SERVINGS

4-6

Ingredients

Smoked Pork Belly

~3 lbs Wild Fork Berkshire Skinless Pork Belly Strips
5 Tbsp brown sugar
3 Tbsp paprika
2 Tbsp kosher salt
2 Tbsp garlic powder
2 Tbsp ground black pepper
1 Tbsp onion powder
1 tsp cayenne (or to taste)
3/4 cup BBQ sauce
1/4 cup honey

Pork Belly Burnt Ends Bowl

3 large Russet potatoes, cut into 1/2″ cubes
BBQ seasoning
Salt (if needed)
Olive oil
16 oz bag of tricolored coleslaw
1/2 cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp honey
1 tsp celery seed
1 tsp salt
1 tsp pepper
6 ears of corn
1 cup cheddar cheese, shredded
Dill pickles, sliced

COOKING INSTRUCTIONS:
Pork Belly Burnt Ends Bowl

Smoked Pork Belly

Preheat smoker to 225ºF. Maintain the range of 225º-250ºF throughout the cook.
Cut pork belly strips into 1.5” cubes and place on wire baking rack.
In a small bowl, mix brown sugar, paprika, salt, garlic powder, pepper, onion powder, and cayenne until well-combined. Season all sides of cubes generously with BBQ rub.
Place pork belly in smoker and smoke for 2 to 2.5 hours until bark has formed.
In a pan or disposable aluminum pan, mix together BBQ sauce and honey. Remove pork belly form smoker and transfer to pan. Toss in BBQ sauce and honey until evenly coated. Cover pan and return pork to smoker for another 10-15 minutes, or until internal temp reaches 200ºF. (Pork may have already reached this temp prior to saucing. In that case, 10-15 minutes covered should suffice.)
Uncover pork and cook for another 10-15 minutes, or until sauce reaches desired thickness. Set aside until bowls are ready.

Pork Belly Burnt Ends Bowl

Preheat oven to 425ºF. Spray foil-lined baking sheet with cooking spray, then place potato cubes in a single layer. Drizzle with olive oil, then mix potatoes until evenly coated. Liberally season potatoes with BBQ seasoning and salt if needed. Make sure that all cubes have one side touching the tray, then place in oven for 30-35 minutes, mixing halfway through. When potatoes are browned and crispy on the outside, remove from oven and set aside.
In a large bowl, add coleslaw. Add mayonnaise, vinegar, celery seed, honey, salt, and pepper. Mix until evenly coated and store
Bring a medium pot of water to boil. Husk corn and place in boiling water for 3 minutes. Remove from water and let cool. Remove kernels from cob and set aside.
In a shallow bowl, arrange potatoes, coleslaw, and corn in sections as a bottom layer. Top with pickles and cheese. Top with pork belly. Repeat with 3-5 more servings. Enjoy!