FREE SITE-WIDE FEATURE FOR UK BBQ BRANDS — GRAB YOUR SPOT NOW!

GET FEATURED
Asian Sweet & Sticky Pork Belly Burnt Ends

Asian Sweet & Sticky Pork Belly Burnt Ends

Lee - Smoke & Sear
Servings: 4 Total Time: 4 hrs Difficulty: Intermediate Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.
Jump To Recipe Print Recipe
2 Add to Favorites
The Ultimate Asian-Inspired BBQ Treat

When it comes to BBQ, pork belly is the ultimate showstopper – rich, tender, and perfect for soaking up bold flavours. These Asian Sweet & Sticky Pork Belly Burnt Ends bring together the best of British butchery and Asian-inspired marinades for a smoky, caramelised feast. Whether you’re a seasoned pitmaster or a backyard BBQ rookie, this recipe will have everyone at the table singing your praises.

Asian Sweet & Sticky Pork Belly Burnt Ends

Pork
Print Recipe
Pin Recipe
2 Add to Favorites
Prep Time 2.5 hrs Cook Time 1.5 hr Total Time 4 hrs
Difficulty: Intermediate Cooking Temp: 120  C Servings: 4 Estimated Cost: £ 15 Calories: Approximately 420 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: , , Recipe Keys: Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.

Ingredients

For the Marinade:

For Cooking and Garnish:

Instructions

  1. Step 1: Marinade Magic

    • In a bowl, mix soy sauce, 2 tablespoons of honey, brown sugar, garlic, ginger, five-spice powder, chilli flakes, hoisin sauce, rice wine vinegar, and sesame oil.
    • Toss pork belly cubes in the marinade until fully coated. Marinate for at least 2 hours or overnight for deeper flavour.

  2. Step 2: Preheat the Ninja

    Load the Ninja Woodfire Grill with pellets and set to the smoker function at 120°C. Preheat for 10-15 minutes.

  3. Step 3: Smoking the Pork Belly

    • Arrange marinated pork belly cubes evenly on the grill. Smoke for 1 hour.
    • Check internal temperature aiming for 75°C.

  4. Step 4: Saucy Situation

    • Transfer pork belly to a grill-safe pan. Add barbecue sauce, butter, and 2 tablespoons of honey. Stir well.
    • Place the pan back on the grill and cook for 20 minutes with the lid closed.

  5. Step 5: Stir & Flip

    Stir the pork belly every 20 minutes for even coating. Repeat twice for a total of 60 minutes.

  6. Step 6: Plating Up

    Serve the pork belly burnt ends over sticky rice. Garnish with spring onions, sesame seeds, coriander, and optional red chilli slices. Drizzle any leftover sauce on top.

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

Optional Enhancements: Add a sprinkle of crushed peanuts for extra crunch.

Make-Ahead Tip: Marinate the pork a day ahead for deeper flavour.

Pro Tip: Keep an eye on the sauce in the pan to avoid burning. Adjust with water or broth if it reduces too quickly.

Keywords: Asian BBQ, pork belly, burnt ends, sticky pork, Ninja Woodfire, smoker recipe, sweet and spicy, BBQ tips
Lee Bishop - Smoke & Sear

smoke.sear

1,010 21,777

Just wanted to wish everyone a Happy New Year . . .

2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way.

I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure! I’m excited just thinking about it . . .

I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created.

2026 . . . Let’s do this! It’s gonna be a wild ride!

31 6
Open
Just wanted to wish everyone a Happy New Year . . . 2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way. I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure! I’m excited just thinking about it . . . I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created. 2026 . . . Let’s do this! It’s gonna be a wild ride!

Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive.

With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away.

But you proved me wrong.

Massively wrong.

Here are 10 epic facts from the first 12 months:

🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice.

🔥 People from 100+ countries used the site this year.

🔥 The USA alone sent 51,000+ visitors.

🔥 Perfect Pulled Pork was read 32,947 times.

🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews.

🔥 Pages were loaded hundreds of thousands of times overall.

🔥 The UK BBQ Events 2025 page hit 7,200+ readers.

🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂

🔥 Even the 404 page somehow got 8,406 views.

🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust.

I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive.

In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter.

Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️

www.smokeandsear.world

— Lee

60 19
Open
Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive. With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away. But you proved me wrong. Massively wrong. Here are 10 epic facts from the first 12 months: 🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice. 🔥 People from 100+ countries used the site this year. 🔥 The USA alone sent 51,000+ visitors. 🔥 Perfect Pulled Pork was read 32,947 times. 🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews. 🔥 Pages were loaded hundreds of thousands of times overall. 🔥 The UK BBQ Events 2025 page hit 7,200+ readers. 🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂 🔥 Even the 404 page somehow got 8,406 views. 🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust. I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive. In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter. Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️ www.smokeandsear.world — Lee

Coffee-Infused Beef Short Ribs slathered in a bourbon & maple sauce that was so good I nearly licked the plate clean . . . twice.

Rich, sticky, smoky, sweet, boozy — proper grown-up BBQ that hits different.

🔥 The real star though? That sauce.

Here’s how you make it — trust me, you’ll wanna bookmark this one:

🧪 Bourbon & Maple BBQ Sauce

• 160g Maple Syrup
• 80g @woodfordreserve Bourbon
• 60g Ketchup
• 60g Brown Sugar
• 4 tsp Apple Cider Vinegar
• 4 tsp @norfolk_smoke_pit ‘Brew & Briskets’ Rub

Chuck it all in a pan, simmer it down, and let the magic happen. It’s sticky, boozy BBQ gold.

📸 Would I make these again? Absolutely.

⏪ Did I cook these exact ribs 4 years ago to the day? You bet I did.

121 14
Open
Coffee-Infused Beef Short Ribs slathered in a bourbon & maple sauce that was so good I nearly licked the plate clean . . . twice. Rich, sticky, smoky, sweet, boozy — proper grown-up BBQ that hits different. 🔥 The real star though? That sauce. Here’s how you make it — trust me, you’ll wanna bookmark this one: 🧪 Bourbon & Maple BBQ Sauce • 160g Maple Syrup • 80g @woodfordreserve Bourbon • 60g Ketchup • 60g Brown Sugar • 4 tsp Apple Cider Vinegar • 4 tsp @norfolk_smoke_pit ‘Brew & Briskets’ Rub Chuck it all in a pan, simmer it down, and let the magic happen. It’s sticky, boozy BBQ gold. 📸 Would I make these again? Absolutely. ⏪ Did I cook these exact ribs 4 years ago to the day? You bet I did.

1 year living next door to RAF Coningsby . . . and what a year it’s been.

Didn’t miss a single Typhoon display practice, caught every Red Arrows pass I could, and those Lancaster moments over the garden will always feel special.

Here’s a little montage of just some of the magic I’ve seen this year.

Can’t wait to see what 2026 brings. ✈️🔥

94 5
Open
1 year living next door to RAF Coningsby . . . and what a year it’s been. Didn’t miss a single Typhoon display practice, caught every Red Arrows pass I could, and those Lancaster moments over the garden will always feel special. Here’s a little montage of just some of the magic I’ve seen this year. Can’t wait to see what 2026 brings. ✈️🔥

Not just cooked . . . this tomahawk was forged in fire.

Reverse-cooked low ‘n slow, then straight-up dirty seared right on the coals for that primal crust. Finished with a fat slice of cowboy butter — melted over the top with a chunk of red-hot charcoal.

Flavour? Savage.
Style? Full caveman.
Crust? Absolute filth.

👉 Full step-by-step recipe now live over on the site if you’re keen to give it a go.

www.smokeandsear.world

108 7
Open
Not just cooked . . . this tomahawk was forged in fire. Reverse-cooked low ‘n slow, then straight-up dirty seared right on the coals for that primal crust. Finished with a fat slice of cowboy butter — melted over the top with a chunk of red-hot charcoal. Flavour? Savage. Style? Full caveman. Crust? Absolute filth. 👉 Full step-by-step recipe now live over on the site if you’re keen to give it a go. www.smokeandsear.world

Too early for a Christmas-themed turkey cook? Maybe.

But with Thanksgiving just around the corner and festive planning in full swing . . . now feels like the perfect time to drop this belter.

Smoked, brined, and slathered in herby garlic butter – this wood-fired turkey’s an absolute showstopper.

Full cook on the Kamado Joe. Full flavour. Full-on festive vibes. 🎄🔥

🎥 Watch the reel
📌 Save it for the big day
🖱️ Full recipe’s up on the site now

#SmokeAndSear #ChristmasTurkey #BBQTurkey #KamadoJoe #SmokedTurkey #ThanksgivingFeast #FestiveBBQ #BBQSeason #BBQLife #TurkeyDoneRight

67 8
Open
Too early for a Christmas-themed turkey cook? Maybe. But with Thanksgiving just around the corner and festive planning in full swing . . . now feels like the perfect time to drop this belter. Smoked, brined, and slathered in herby garlic butter – this wood-fired turkey’s an absolute showstopper. Full cook on the Kamado Joe. Full flavour. Full-on festive vibes. 🎄🔥 🎥 Watch the reel 📌 Save it for the big day 🖱️ Full recipe’s up on the site now #SmokeAndSear #ChristmasTurkey #BBQTurkey #KamadoJoe #SmokedTurkey #ThanksgivingFeast #FestiveBBQ #BBQSeason #BBQLife #TurkeyDoneRight