Grilled Pork Belly Burnt Ends (West Virginia Style) | Arteflame

Introduction

There is nothing quite like the aroma of rendering pork fat hitting a hot grill on a crisp afternoon to gather a crowd. These West Virginia-style pork belly burnt ends are affectionately known as "meat candy" for good reason. Imagine biting into a cube that is perfectly charred and crisp on the outside, yet melts like butter on the inside, all wrapped in a sticky, sweet-and-spicy glaze. It is the kind of comfort food that immediately signals a celebration, creating memories just as rich as the flavors on the plate.

Why This Recipe is a Keeper

While traditional brisket burnt ends require a daunting 12-hour commitment, pork belly allows us to cheat the clock without cheating the palate. I love this recipe because the high fat content of the belly makes it nearly impossible to dry out, ensuring a juicy result every time. Cooking this on the Arteflame grill changes the game; the flat top gives you that incredible sear while the indirect heat slowly renders the fat, creating a texture you just cannot replicate in a standard oven.

Kitchen Wisdom

• Size Matters: Do not cut your cubes too small! Pork belly shrinks significantly as the fat renders. Aim for 1.5 to 2-inch cubes so you do not end up with dried-out pebbles.
• Watch the Sugar: When braising, keep the pan on the cooler outer edge of the grill. High heat will burn the sugars in the honey and BBQ sauce before the meat becomes tender.

Make It Your Own

If you are watching your sugar intake, you can swap the brown sugar for a monk fruit sweetener and use a sugar-free BBQ sauce. For a deeper, earthier flavor profile, try substituting the apple cider vinegar with balsamic vinegar or adding a splash of bourbon.

Ingredients

The Meat

• 5-7 lbs Skinless Pork Belly

The Dry Rub

• 1/2 cup Brown Sugar
• 2 tbsp Kosher Salt
• 2 tbsp Black Pepper (coarsely ground)
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper (adjust for heat)

The Braising Sauce & Glaze

• 1 cup Your Favorite BBQ Sauce (West Virginia style prefers a sweet & spicy thick sauce)
• 1/2 stick Unsalted Butter, sliced into pats
• 1/4 cup Honey or Maple Syrup
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Apple Juice (optional for spritzing)

Instructions

Step 1: Prep the Pork Belly

1. Begin by ensuring your pork belly is cold; it is much easier to cut when chilled. Remove any skin if it hasn't been removed by your butcher.
2. Slice the pork belly into strips, and then cut those strips into uniform 1.5-inch to 2-inch cubes. Uniformity is key here to ensure every piece cooks at the same rate.

Step 2: Season the Meat

1. In a small bowl, mix the brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
2. Place the pork cubes in a large bowl or baking pan. Generously coat the meat with the dry rub, using your hands to ensure every side of every cube is covered. Let the meat sit for 15-20 minutes while you prep the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-hot fire in your Arteflame grill. You want to aim for a temperature range of 250°F to 275°F on the flat top surface, though you will use the hotter sections for searing.
2. Lightly oil the flat top griddle to prevent sticking, though the pork fat will render quickly and naturally grease the surface.

Step 4: Smoke and Sear

1. Place the seasoned pork belly cubes directly on the flat cooktop. Arrange them so they aren't touching, allowing airflow and heat to reach all sides.
2. Cook for about 2 to 2.5 hours, turning them occasionally to ensure an even crust forms on all sides. You are looking for a deep mahogany color and rendered fat.

Step 5: Braise the Ends

1. Once the cubes have a nice bark and the fat has rendered significantly, transfer them into a disposable aluminum foil pan.
2. Add the butter pats, honey (or maple syrup), apple cider vinegar, and BBQ sauce over the cubes. Toss gently to coat.
3. Cover the pan tightly with foil and place it back on the cooler outer edge of the Arteflame flat top. Let it braise for another 60 to 90 minutes until the meat is probe-tender.

Step 6: Final Caramelization

1. Remove the foil cover. Stir the burnt ends in the liquid.
2. Leave the open pan on the grill for another 15-20 minutes to allow the sauce to thicken and glaze the meat heavily. The sugars should caramelize into a sticky, shiny coating.
3. Remove from heat and let them cool slightly before serving.

Tips

Mastering pork belly burnt ends requires a balance of heat and patience. One crucial tip is to avoid cutting your cubes too small. Remember that pork belly consists largely of fat and water, which renders out during the cooking process. If you start with 1-inch cubes, they may shrink to the size of marbles; starting with 1.5 to 2-inch cubes ensures you end up with substantial, bite-sized pieces. Additionally, temperature control on the Arteflame is vital. Utilize the different heat zones of the cooktop—keep the braising pan on the outer, cooler edge so the sugars in the sauce don't burn before the meat becomes tender. Finally, let the meat rest for about 10 minutes after pulling it off the grill. This allows the glaze to set and prevents you from burning your mouth on the molten sugar.

Variations

While the classic West Virginia sweet and smoky profile is a crowd-pleaser, pork belly is a blank canvas for flavor. You can easily adapt this recipe to suit different palates or themes for your cookout. Here are a few popular twists to try on your griddle:

• Spicy Jalapeño: Add sliced fresh jalapeños to the braising pan and swap the honey for hot honey to give it a significant kick.
• Asian Fusion: Replace the BBQ sauce with Hoisin sauce, use ginger in your rub, and finish with sesame seeds and green onions.
• Bourbon Glazed: Add a shot of high-quality bourbon to the braising liquid for a deep, oaky richness that cuts through the fat.
• Maple Bacon: Use real maple syrup instead of honey and sprinkle cooked bacon bits over the finished ends for a double-pork crunch.
• Mustard Tang: Use a South Carolina-style mustard-based BBQ sauce for the glaze to add a vinegar-heavy tang that balances the richness of the belly.

Best pairings

Pork belly burnt ends are incredibly rich, so they pair best with sides that offer acidity, crunch, or a palate-cleansing freshness. You want to balance the heavy mouthfeel of the fat and the sweetness of the glaze. Classic Southern sides are usually the way to go to keep the meal cohesive and comforting. Try serving these alongside:

• Creamy Coleslaw: The vinegar and crunch of cabbage cut right through the richness of the pork.
• Pickled Red Onions & Pickles: A simple side of acidic pickles balances the sugar in the glaze.
• Grilled Corn on the Cob: Cooked right on the Arteflame alongside the meat.
• Jalapeño Cheddar Cornbread: Perfect for soaking up any extra sauce.
• Collard Greens: Braised with vinegar and ham hocks for an authentic experience.

Conclusion

These West Virginia-style grilled pork belly burnt ends are more than just a dish; they are a barbecue experience that celebrates the art of open-fire cooking. The combination of the savory rub, the rendered fat, and the sweet, sticky glaze creates a flavor explosion that is unrivaled in the world of BBQ. Using the Arteflame grill makes the process enjoyable and interactive, giving you perfect control over the sear and the simmer. Whether you serve them as an appetizer at a tailgate or the main course of a family dinner, these burnt ends are guaranteed to be the star of the show. Fire up the grill, pour a drink, and get ready to enjoy the best meat candy you have ever tasted.