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Savory Dutch Oven Pork Belly Burnt Ends

These savory Dutch oven pork belly burnt ends are slow-roasted until tender, then finished at high heat for crispy edges and a rich savory glaze. Made without added sugar, this recipe uses garlic, herbs, smoked paprika, broth, and Worcestershire sauce to create deep flavor while keeping the pork belly juicy and caramelized. Perfect for serving as an appetizer, over mashed potatoes, or tucked into sliders.
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Prep Time 20 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 3-4 lbs pork belly skin removed and cut into 1-inch to 1½-inch cubes
For the Savory Rub
  • 2 tsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
For the Braising Liquid
  • 1 cup beef or chicken bone broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 4 cloves fresh garlic smashed
  • ½ tsp liquid smoke optional

Equipment

  • Dutch oven 5.5-7 quart recommended
  • Sharp knife
  • Cutting Board
  • Large mixing bowl
  • Measuring spoons and cups
  • tongs or large spoon
  • Meat thermometer

Method
 

  1. Start by cutting the pork belly into evenly sized cubes. Try to keep them between 1 and 1½ inches so they cook evenly.
    In a large bowl, combine the pork belly with the kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika. Toss until every piece is fully coated.
    Transfer the pork belly cubes to your Dutch oven in an even layer.
  2. Preheat the oven to 325°F.
    Place the uncovered Dutch oven into the oven and roast for 60 to 75 minutes. During this stage, the pork belly begins rendering its fat while the outside develops color and texture.
    Once the pork has roasted, carefully remove the pot from the oven and drain off the rendered fat. Be cautious because the liquid will be very hot.
    Removing the excess fat helps the final glaze thicken later instead of becoming greasy.
  3. Add the broth, apple cider vinegar, Worcestershire sauce, smashed garlic cloves, and optional liquid smoke to the pot.
    The liquid should rise about one-third of the way up the pork belly cubes.
    Cover the Dutch oven tightly with the lid and return it to the oven for 90 minutes.
    By the end of the braise, the pork belly should be extremely tender. The internal temperature should reach approximately 203°F to 205°F.
    A toothpick or skewer should slide into the meat with almost no resistance.
  4. Remove the lid and increase the oven temperature to 400°F.
    Return the pork belly to the oven for another 15 to 20 minutes. During this final stage, the braising liquid reduces into a thick savory glaze while the edges of the pork become dark and caramelized.
    Allow the pork belly to rest for 10 minutes before serving.
    The sauce thickens slightly as it cools, helping it cling to the pork.