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Asian Sweet & Sticky Pork Belly Burnt Ends

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.

Prep Time 2.5 hrs
Cook Time 1.5 hr
Total Time 4 hrs
Cooking Method: ,
Cuisine:
Courses: , ,
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:
  • 150 Ml Soy Sauce
  • 2 Tbsp Honey (For marination)
  • 100 Grams Brown Sugar
  • 5 Cloves Garlic (Minced)
  • 1 Thumb-sized Ginger (Minced)
  • 1 Tsp Five-Spice Powder
  • 1 Tsp Red Chilli Flakes
  • 3 Tbsp Hoisin Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Sesame Oil
    • For Cooking and Garnish:
  • 1 Kg Pork Belly (Cubed into 2-inch pieces)
  • 2 Tbsp Honey (For glazing)
  • 1 Cup Asian Barbecue Sauce (Hoisin or plum-based)
  • 4 Tbsp Butter
  • Spring Onions (For garnish)
  • Sesame Seeds (For garnish)
  • Fresh Coriander (Optional garnish)
  • Red Chilli Slices (Optional garnish)
Instructions
  1. 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. 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. 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. 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. 5
    Step 5: Stir & Flip

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

  6. 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.

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
Read it online: https://www.smokeandsear.world/BBQ-recipes/asian-sweet-sticky-pork-belly-burnt-ends/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.