Asian Sweet & Sticky Pork Belly Burnt Ends

Asian Sweet & Sticky Pork Belly Burnt Ends

Servings: 4 Total Time: 4 hrs Difficulty: Intermediate Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.
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

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

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

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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
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pinit
EMBER Pork Belly Lollipops with Bright Orange Pepper Drizzle, Crackling Crumb & Spring Onion

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Sticky, smoky pork belly cooked low and slow with @fourge.bbq EMBER rub, braised until tender, skewered, dunked in glaze and tacked back up on the @ninjakitchenuk FlexFlame until it went dark, glossy and savage. Then finished with that bright orange pepper drizzle, crackling crumb and spring onion.

The pork came from @thecateringbutcher , and the full step-by-step recipe is now live over on the Smoke & Sear website:

https://www.smokeandsear.world/BBQ-recipes/ember-pork-belly-lollipops-with-bright-orange-pepper-drizzle-crackling-crumb/

Honestly, this cook had everything. Smoke. Stickiness. Crunch. Colour. And that EMBER rub did exactly what it was built to do.

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