Pork Belly Burnt Ends in the Air Fryer
Pork belly burnt ends are rich, sticky cubes of pork with a dark caramelized crust, and the air fryer makes them in 30 minutes instead of a day at the smoker. Cubes of pork belly cook at 350 °F until tender, then get tossed in barbecue sauce and returned for a quick glaze at 400 °F. Here are the exact steps, times and a few ways to vary the flavor.
- Temperature
- 350°F180 °C
- Total time
- 50min
- Prep time
- 15min
- Servings
- 6
- Internal temp
- 195°F91 °C
- Per serving
- 455kcal
Why the air fryer works for pork belly burnt ends
Burnt ends began as the crusty, charred cubes cut from the point of a smoked brisket. Pork belly is an easier cut for the same result, because it is already rich in fat, which keeps the meat moist while the outside dries and darkens. In the air fryer, the hot air moves around every cube, rendering fat from the sides and giving you crisp corners and a soft, almost melting center.
The method uses two stages. The first, at 350 °F, cooks the pork until tender. The second, at 400 °F, sets the sauce into a glossy glaze. Sugar burns at high temperatures, so the sauce goes on only for the last 5 minutes. For other uses of the cut, read about pork belly in the air fryer.
How to make pork belly burnt ends in the air fryer
Tap a time to start a timer.
- Cut and season Pat the pork belly dry and cut it into 1½-inch cubes. Mix the brown sugar, paprika, salt, garlic powder, onion powder and pepper in a bowl, add the cubes and toss until every side is coated.
- Preheat Preheat the air fryer to 350 °F for .
- Cook the cubes Place the cubes in the basket in a single layer with a little space between them. Cook for , shaking the basket every . The fat should be rendered and the edges crisp. If the basket is under 5 qt, cook in two batches and add to each.
- Glaze Warm the barbecue sauce and honey together in a small bowl for 20 seconds in the microwave. Toss the hot cubes in the sauce until they are well coated, then return them to the basket.
- Caramelize Raise the temperature to 400 °F and cook for , shaking once, until the sauce turns sticky and dark at the edges. The inside should be very tender when it reaches 195 °F on a thermometer; pork is safe at 145 °F, but belly needs the higher temperature to turn soft.
- Rest Let the burnt ends rest for , so the glaze sets before serving.
Times and temperatures
| Pork Belly Burnt Ends | Temperature | Time |
|---|---|---|
| 1½-inch cubesThen 5 min at 400 °F with sauce | 350 °F (180 °C) | 25 min |
| 1-inch cubesThen glaze for 4 min | 350 °F (180 °C) | 20 min |
| Frozen raw belly cubesCheck for 195 °F | 350 °F (180 °C) | 33 min |
| ReheatingHeat to 165 °F | 350 °F (180 °C) | 4–6 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 195 °F (91 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose a thick piece. A slab of belly 1½ to 2 inches thick gives cubes that stay juicy.
- Cut cubes the same size. Uniform pieces finish at the same time.
- Use a thermometer. Doneness for pork belly is about tenderness. Insert the probe in a thick cube and look for 195 °F.
What to serve with burnt ends
Pork belly burnt ends are rich, so pair them with simple sides such as coleslaw, cornbread, baked beans or pickles. Serve them as an appetizer with toothpicks on game day, or on a plate with corn on the cob. Leftovers go well on a slider bun with slaw, much like pulled pork.
Storing and reheating
Refrigerate leftover burnt ends in a sealed container for up to 4 days. Reheat them in the air fryer at 350 °F for 4 to 6 minutes, shaking once, until they reach 165 °F and the glaze is sticky again. Frozen cooked burnt ends can be reheated from the freezer for 8 to 10 minutes at 350 °F. Do not refreeze meat that has been thawed.
Variations
- Asian style: Replace the barbecue sauce with 3 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp honey and 1 tsp grated ginger (not gluten-free).
- Spicy: Add 1 tsp cayenne to the rub and 1 tbsp hot sauce to the glaze.
- Maple: Swap the honey for maple syrup and add ½ tsp black pepper.
If it does not turn out right
- The burnt ends are chewy
- The cubes did not cook long enough. Pork belly needs to get close to 195 °F to turn tender, so add 5 minutes at 350 °F and check again.
- The sauce burns
- Sugary sauce scorches at high heat. Add it only for the final 5 minutes and stir once.
- The cubes are greasy
- Belly renders a lot of fat. Empty the basket drawer halfway through and pat the cooked cubes with a paper towel before saucing.
Questions and answers
How long do pork belly burnt ends take in the air fryer?
About 25 minutes at 350 °F for 1½-inch cubes, then 5 minutes at 400 °F with sauce. Smaller cubes take 20 minutes.
Can I cook frozen pork belly in the air fryer?
Yes, but cut it into cubes while still partly frozen and add 8 minutes to the cooking time. Check that the center reaches 195 °F.
How do I reheat pork belly burnt ends in the air fryer?
Heat them at 350 °F for 4 to 6 minutes, shaking once, until they reach 165 °F in the center. Brush with a little extra sauce at the end.
What is the difference between pork belly and beef burnt ends?
Traditional burnt ends are cubes from a smoked brisket point. Pork belly burnt ends use the same idea with a fattier, quicker cut, which is why they suit an air fryer.
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