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Close up shot of the textures and caramelized pork belly

Teriyaki Pork Belly Burnt Ends

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5 from 2 reviews

Sweet and smoky come together for these Teriyaki Pork Belly Burnt Ends. Cube them up or serve them on wooden skewers, either way, they won’t last long. Side of rice? Naw. That just takes up unnecessary space in your stomach for more pork.

  • Total Time: 5-6 hours
  • Yield: 12 people 1x



Pork belly

  • 45 lb pork belly, skin removed
  • ½ cup brown sugar
  • ¼ cup salt
  • 2 tbsp black pepper
  • 2 tbsp paprika
  • 1 tbsp garlic powder

Homemade Teriyaki Sauce

  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 3 tbsp mirin
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp chili flakes
  • ¼ cup water mixed with 3 tsp cornstarch


  • 4 tbsp butter, unsalted
  • Chopped cilantro garnish
  • Chopped scallions garnish
  • Sesame seeds garnish


  1. Preheat your charcoal grill or smoker for indirect grilling, aiming for 225-250F.
  2. Slice the pork belly into manageable strips. I recommend cutting the pork belly in half, lengthwise first. Then slice off 1 1/2″ strips all the way down until you have around 12-16 pork popsicles, ready to be seasoned.
  3. Mix the rub ingredients together. Season all sides of the pork belly generously, allowing it to rest at room temperature for 20-30 minutes.
  4. Place the pork belly pieces in the smoker. I recommend using a wire rack for easy transfer if possible. Smoke for 3 hours.
  5. At least 30 minutes before the pork belly is done with the first phase, make the teriyaki sauce. Mix the water with the cornstarch to create a slurry. Mix all ingredients together in a small pot, capable of being heated over the coals.
  6. Warm the sauce over the heat, whisking occasionally for about 6-10 minutes depending on the heat source. Once it thickens, remove it from the heat immediately and allow it to cool.
  7. Remove the pork belly from the smoker at the 3-hour mark. It should be around 160-180F internal temperature. Place it in a small foil pan, and add the sauce with the butter. Stir to combine, and wrap the pan tightly with heavy-duty foil.
  8. Place the pan back on the smoker for another hour, up to 90 minutes. The pork should be around 200-205F and probe tender.
  9. Serve on skewers, garnishing with sesame seeds, cilantro, and scallions.


You can also make traditional burnt ends using this recipe, simply cut the pork into smaller pieces and follow the same instructions. Remember to use your judgement, go by feel, not just temperature and time.

  • Author: Brad Prose
  • Prep Time: 30
  • Cook Time: 5 hours
  • Category: Pork
  • Method: Smoking
  • Cuisine: Barbecue
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