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
Ingredients
For the Marinade:
For Cooking and Garnish:
Instructions
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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.
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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.
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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.
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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.
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Step 5: Stir & Flip
Stir the pork belly every 20 minutes for even coating. Repeat twice for a total of 60 minutes.
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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.
