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Maple Sriracha Pork Belly Burnt Ends

These Maple Sriracha Pork Belly Burnt Ends are a perfect balance of sweet and spicy. The maple syrup caramelizes beautifully on the grill, while the Sriracha adds just the right amount of heat. With tender, juicy pork belly and a crispy, smoky exterior, these burnt ends are perfect for your next BBQ or dinner party. Irresistible and full of flavor, these are bound to be a hit!
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Ingredients
  

For the Pork Belly and Dry Rub:

  • 3 –4 pounds pork belly skin removed (cut into 1½-inch cubes)
  • ½ cup brown sugar packed
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili powder or cayenne pepper optional, for extra heat
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

For the Maple Sriracha Glaze:

  • ½ cup pure maple syrup
  • ¼ cup Sriracha sauce
  • 2 tablespoons brown sugar for added sweetness
  • 3 tablespoons unsalted butter cut into small cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • Optional: 1 teaspoon Dijon mustard or grated fresh ginger for extra zing

Instructions
 

Prepare the Pork Belly:

  • Pat the pork belly dry with paper towels. Trim off any tough skin if it’s still attached. Cut the pork belly into 1½-inch cubes for even cooking. Drizzle with a little olive oil and toss to coat the cubes. In a separate bowl, mix together the dry rub ingredients: brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Coat each pork belly cube generously with the dry rub and let it sit for 5-10 minutes.

Preheat the Grill:

  • Preheat your grill to 225–250°F for indirect grilling. Set it up for low and slow cooking (medium-high heat on one side, no heat on the other). Use a drip pan or foil under the grill grates to catch any drippings. Add wood chips if you want a smoky flavor (optional).

Grill the Pork Belly (Phase 1):

  • Place the pork belly cubes on the cool side of the grill, making sure they’re not directly over the flame. Close the lid and grill for 2–2½ hours. Flip the pork belly pieces halfway through to ensure even cooking. The pork belly should start to render its fat and develop a nice brown exterior.

Prepare the Maple Sriracha Glaze:

  • While the pork belly is grilling, combine maple syrup, Sriracha, brown sugar, butter, soy sauce, and apple cider vinegar in a saucepan over medium heat. Stir occasionally and let the mixture simmer until the sugar has dissolved and the glaze thickens slightly (about 5-7 minutes). Remove from heat and set aside.

Glaze and Finish Cooking (Phase 2):

  • After the pork belly has cooked for 2–2½ hours, place the cubes in a foil pan and pour the Maple Sriracha glaze over the pork belly. Toss to coat the cubes evenly. Cover the pan with foil and place it back on the grill. Grill for another 1–1½ hours, until the pork is tender and the glaze has thickened. Stir the pork belly cubes once or twice during this phase to ensure they’re evenly coated with the glaze.

Final Caramelization:

  • After 1–1½ hours, remove the foil and increase the grill heat to medium-high (around 350°F). Let the pork belly cubes cook uncovered for an additional 10–15 minutes to caramelize the glaze and create that signature crispy, charred exterior.

Serve:

  • Remove the pork belly from the grill and let it rest for 5-10 minutes. Garnish with sesame seeds or chopped green onions if desired. Serve with lime wedges and enjoy these sticky, spicy maple sriracha pork belly burnt ends with your favorite sides or as a flavorful snack!