Sweet Heat Sticky Belly Burnt Ends - Carolina Country

Sweet Heat Sticky Belly Burnt Ends

4.4/5 rating (5 votes)
Sweet Heat Sticky Belly Burnt Ends

Did you know pork belly is just unsmoked, uncured bacon?! So if you eat bacon, you eat belly. Cook up a bunch of this “pork candy” to nibble during a football game or anytime.


  • 4 pounds pork belly (unsalted), skin removed and cut into 1½-inch cubes

  • ¾ cup vegetable oil

Dry rub

  • 1 tablespoon kosher salt

  • ⅔ cup brown sugar, packed

  • 2 teaspoons chili powder

  • 1 tablespoon granulated garlic

  • 1 tablespoon granulated onion

  • 1 tablespoon crushed brown mustard seeds

  • 1 tablespoon black pepper

  • 2 teaspoons paprika

  • 1 teaspoon cayenne pepper

  • Zest of 1 large orange

Warm Sticky Belly Drizzle

  • ½ cup honey

  • ½ cup melted butter

  • Juice of the zested orange

  • 1–2 teaspoons crushed red pepper


  1. Lightly coat belly with oil. Drain excess.

  2. Combine dry rub ingredients in a large bowl and toss with belly cubes. Refrigerate for several hours or overnight, tossing periodically.

  3. Sit out for about 30 minutes before cooking. Heat wok or cast-iron skillet over medium-high heat. Lightly coat with oil. Sear belly in small batches, turning as each side gets nicely charred and a little burnt, being careful not to crowd in skillet. 

  4. Combine all drizzle ingredients in a small bowl. At serving time, drizzle burnt ends and serve extra for dipping. 

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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4.4/5 rating (5 votes)

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