The only kind of belly I want… is a pork belly! Today we’ve got a Smoked Maple Sriracha Burnt Ends recipe. A sweet spicy combo of cubed meat deliciousness! Seasoned with some of Spiceology’s Smoked Maple Sriracha Blend and bathed in my own barbeque sauce, these ends were hot in more ways than one. Let’s discuss.
Smoked Maple Sriracha
It all started with the pork belly. If you didn’t know, pork belly is actually just uncut bacon. Instead of slicing the pork belly into strips of bacon, we’re going to cube them into bite size pieces. Next comes the seasoning. I placed all the cubes into a large bowl and covered them with Spiceology’s Smoked Maple Sriracha blend. Then, I mixed the cubes around in the bowl to make sure each received an even coating of seasoning.
I transferred the smoked maple sriracha cubes from the seasoning bowl over to a sheet pan with a rack. The rack within the cooking sheet allows for the fat to run down the pork belly and is collected in the sheet below. It allows for a nice crush to form around all sides of our burnt ends, and because the fat is caught by the sheet pan my smoker will stay cleaner overtime. The sheet pan also makes it easier to transfer all the burnt ends in and out of the smoker. All that to say, I highly recommend using a sheet pan when cooking these smoked maple sriracha burnt ends.
Jelly Bellies Brought to Their Burnt Ends
Now, time to cook these guys! Place your smoked maple sriracha burnt ends into the preheated smoker. Leave them there for 2.5 hours (a glass of whiskey will help the time pass). Then, pull the burnt ends from the smoker and transfer them over to an aluminum pan. Once they’re in the pan, top them with butter and brown sugar. Close up the smoker again and cook until they’ve reached an internal temperature of 205 degrees Fahrenheit.
Honesty, we could finish the recipe here and enjoy the burnt ends after they’ve finished cooking. The butter and brown sugar sweetness will help balance out the spicy. It also forms an amazing crust on the outside of these smoked maple sriracha burnt ends. However, why stop here when we have the opportunity to make them even better?! Let’s add a depth of flavor to these burnt ends by finishing them off in a barbeque sauce.
Serving Sass… and Sauce
In the smoke box, over the charcoal, I added a grill grate and my cast iron sauce bowl. Then I mixed all the barbecue sauce ingredients together and brought them to a simmer. Continue to let them mix for about 10 minutes or until the sauce thickens. Once the barbeque sauce is ready, pour it over the burnt ends in the aluminum pan. After each piece is thoroughly covered it can be moved to a serving platter. I stacked my smoked maple sriracha burnt ends on a plate and garnished with sesame seeds. Best enjoyed with friends and family. Cheers!
Smoked Maple Sriracha Burnt Ends
The only kind of belly I want... is a pork belly! Today we’ve got Smoked Maple Sriracha Burnt Ends. A sweet spicy combo of cubed meat deliciousness!
- 1.5 lbs of Pork Belly cubed
- 1.5 tbsp of Smoked Maple Sriracha Seasoning or your favorite pork seasoning
- 1 tsp of Canola Oil
- Sesame Seeds for garnish
- 1/4 cup of Brown Sugar
- 4-6 tbsp of Butter
Maple Sriracha BBQ Sauce:
- 1/4 cup of Ketchup
- 2.5 tbsp of Rice Wine Vinegar
- 2 tbsp of Soy Sauce
- 1.5 tbsp of Sriracha
- 1.5 tbsp of Maple Syrup
- 1 tsp of Kosher Salt
- 1 tsp of Black Pepper
- 1 tsp of Garlic Powder
Start by lathering your cubed pork belly with oil then thoroughly season with the Smoked Maple Sriracha seasoning or your favorite pork rub.
Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
Add your pork belly onto the smoker and cook for 2.5 hours. Once done, pull off and place in an aluminum foil pan & top with butter and brown sugar. Place back in the smoker for 1.5 hours or until they are 205F internal.
Preheat a skillet over the fire about 20 minutes before your pork is done. Add all the ingredients for the Maple Sriracha BBQ Sauce. Simmer over low heat until thick (about 10 minutes).
Lather your pork belly in bbq sauce, crank up the heat in the smoker and let caramelize for 5-10 minutes.
Once done, pull out of the smoker. Top with sesame seeds and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!