If you’re looking for a BBQ dish that’ll have your friends drooling and coming back for more, this is the one. These smoked pork belly bites are slow-cooked to perfection, caramelized in a sticky maple-bourbon glaze, and served alongside golden, crispy cornbread for the ultimate texture contrast. I grabbed some pre-cut pork belly cubes from my go-to butchers at Village Butchers and let the Ninja Woodfire Grill work its magic. It’s indulgent, it’s smoky, and it’s downright addictive. That crunchy cornbread balances out the richness beautifully, and if you throw in some melty chili butter on top, you’ve just taken things to the next level.
While your cornbread batter is still fresh, mix in: Garlic paste for an added depth of flavour, Smoked paprika for that BBQ richness, Honey to balance out the savoury notes. Once the batter is prepared, shape it into thick slices, then lightly toast them in a pan or on the grill for the perfect golden crunch. Let the slices rest for a few minutes so they firm up, making them ideal for serving alongside the pork belly.
Indirect Heat Zone: Set the grill to Smoker mode at 120°C. Make sure you use a low, steady heat for slow cooking and maximum flavour infusion. Direct Heat Zone: This will be used later for glazing and finishing the pork belly. Maintain the grill temperature between 120°C and 135°C for the ideal slow smoking and braising process.
Transfer the pork belly pieces into a foil tray. Pour in the maple bourbon mixture and add butter for extra richness. Cover the tray tightly with foil and return it to the grill, maintaining the temperature between 120°C and 135°C. Braise for 45 minutes, allowing the pork to soften and absorb all the savoury goodness.
While the pork belly is braising, make the glaze by combining all the ingredients in a saucepan. Simmer on medium heat for about 10-15 minutes until the sauce thickens to a glossy, honey-like consistency. Set some aside for dipping later—you’re going to want extra!
Once the pork has braised, remove the foil and discard any excess fat. Coat the pork pieces in the glaze until they’re evenly covered. Return them to the grill at 160°C and cook for another 30-45 minutes, flipping every 10-15 minutes to allow the glaze to thicken and caramelise, creating a sticky, irresistible finish.
Melt 2 tablespoons of butter in a cast iron skillet. Add smoked paprika and a pinch of salt to the butter. Toast the thick cornbread slices in the butter until golden and crispy on both sides, adding a perfect contrast of crunch to the rich pork belly.
In a small bowl, mix softened butter, chili flakes, honey, and a pinch of salt. Spread it over the warm cornbread slices or drizzle it over the sticky pork belly. The combination of sweet, spicy, and buttery goodness will elevate every bite.
Arrange the sticky, glazed pork belly next to the crispy cornbread slices. Drizzle the chilli butter over the pork or cornbread for an extra burst of flavour. Serve with a side of the extra glaze for dipping, because this sauce is just too good to miss.
Pork Belly Burnt Ends:
Maple Bourbon Glaze:
Cornbread Crunch:
Braising Liquid:
Chilli Butter (Optional):
When serving Maple Bourbon Pork Belly Burnt Ends, you'll want sides that provide contrast to the rich, sweet, and smoky flavours. A creamy coleslaw is a great choice, offering tangy crunch that complements the pork's richness. Grilled corn on the cob adds a smoky sweetness, and brushing it with the maple bourbon glaze will elevate its flavour. For a comforting touch, garlic mashed potatoes deliver a creamy base that softens the intensity of the pork belly. To balance the sweetness, add some pickled vegetables, like cucumbers or red onions, which bring a tangy crunch that refreshes the palate and cuts through the richness of the meat. These sides create the perfect harmony with the pork belly, making for a well-rounded and satisfying meal.
The best cut of pork belly for burnt ends is one with a good balance of meat and fat. You’ll want a piece that has an even layer of fat on top, which helps with moisture and flavour during the smoking process. Pre-cut chunks from your butcher are often the easiest to work with, but you can also cut a whole slab into bite-sized pieces yourself.
For crispy burnt ends, make sure to increase the heat during the final glazing stage. Once the pork belly pieces are glazed, cook them uncovered at a higher temperature (around 160°C/320°F) for about 30-45 minutes, tossing every 10-15 minutes, until they develop a nice crispy caramelised exterior.
