If you’re after a BBQ dish that’ll make your mates weep with joy and beg for seconds, this is it. Pork belly burnt ends, smoked low ‘n slow, glazed in a bourbon-infused, sticky-sweet sauce, and paired with crispy, buttery cornbread slices. I used pre-cut pork belly chunks from my pals over at Village Butchers and let the Ninja Woodfire Grill do the heavy lifting. It’s messy, it’s rich, and it’s absolutely banging. That cornbread crunch cuts through the fattiness like a dream, and if you’ve got the chilli butter on top – you’ve just levelled up your lunch game.
Maple Bourbon Pork Belly Burnt Ends with Cornbread Crunch
Ingredients
Pork Belly Burnt Ends:
Maple Bourbon Glaze:
Cornbread Crunch:
Braising Liquid:
Chilli Butter (Optional):
Instructions
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Bake the Cornbread
Preheat your Ninja Woodfire Grill to BAKE mode at 160°C. In a bowl, mix the Jiffy corn muffin mix with the egg and milk until smooth. Pour the mix into a silicone baking tray (no greasing needed). Bake for 15 minutes, or until golden and a toothpick poked into the middle comes out clean. Let it cool for about 15 minutes, then slice into chunky slabs – trust me, they toast better this way. -
Prep the Pork Belly
If your pork belly is a bit damp, pat it dry with kitchen roll. Coat lightly with yellow mustard to act as a binder. Then mix up your dry rub – brown sugar, paprika, salt, pepper, garlic granules, and cayenne – and apply generously all over the pork pieces. -
Smoke the Pork
Set the Ninja Woodfire Grill to Smoker mode at 120°C. Place the pork directly on the grill and smoke for 1.5 hours, or until a nice bark forms and internal temp is around 88–90°C. They should be dark, glossy, and start to feel soft when you probe ‘em. -
Braise for Tenderness
Transfer the pork belly into a foil tray. Pour in the apple juice and bourbon, drop in the butter. Cover tightly with foil and return to the grill for 45 minutes at 120–135°C. This softens everything up and lets the fat melt into that rich, tender texture. -
Make the Glaze
While the pork is braising, chuck all the glaze ingredients into a saucepan. Bring it to a gentle simmer over medium heat for about 10–15 minutes, until it thickens into a glossy, honey-like consistency. Set some aside for dipping later – you're gonna want extra. -
Glaze & Caramelise
Drain any excess fat from the pork tray. Toss the pork pieces in the glaze until coated. Return to the grill uncovered at 160°C, and keep tossing every 10–15 minutes for 30–45 minutes until they’re sticky, caramelised and irresistible. -
Toast the Cornbread
Melt 2 tablespoons of butter in a frying pan or cast iron skillet. Add smoked paprika and a pinch of salt to the melted butter. Toast your thick cornbread slices until golden and crispy on both sides – adds a perfect crunch to the dish. -
Make the Chilli Butter (Optional but Unreal)
In a small bowl, mix softened butter with chilli flakes, honey, and a pinch of salt. Spread on hot cornbread or dollop on top of the burnt ends and let it melt right in. Outrageous. -
To Serve
Stack up your sticky burnt ends alongside those golden cornbread slices. Hit it with that chilli butter if you’re feeling fancy. Serve with a little pot of extra glaze on the side – it’s the kind of sauce people will want to drink.
Equipment
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Note
Top-Quality Pork: I used pre-cut pork belly burnt ends from Village Butchers – less prep, more flavour.
Rub Tip: Want a smoky twist? Sub regular paprika with smoked paprika in the rub.
Cornbread Crunch Hack: Leftover cornbread slices toast beautifully the next day – just re-butter and pan-fry.
No Bourbon? Swap with dark rum or whisky – whatever you’ve got knocking about.
