Hoisin Pork Belly Burnt Ends

Hoisin sauce is sweet, salty and a delicious thick sauce used in Cantonese cuisine. When you combine pork and hoisin, it’s a match made in heaven! My Hoisin Pork Belly Burnt Ends are easy to make but do allow time, around 4 hours! They’re worth the wait, I assure you. These sweet and sticky pork morsels will have your family and friends begging for more!

Serves 4 


3 pounds pork belly (skin removed, not salted)
2 tbsp olive oil
Commercial rub or an amazing rub recipe from The Grill Sisters Guide To Legendary BBQ cookbook
1/4 cup olive oil
150 mil apple cider vinegar in a spritz bottle
1 cup BBQ sauce
1/4 cup hoisin sauce
80g butter, cubed
1 tbsp brown sugar
2 tbsp maple syrup


Fill your smoker with applewood or maple pellets and preheat it to 250ºF.

Trim the top layer of fat from the pork belly and then cut it into 1 1/2 inch cube.

Coat the cubes with olive oil and apply a generous amount of your favourite commercial rub or one from ‘The Grill Sisters Guide To Legendary BBQ’ (link in bio).
Place the cubed chunks of pork belly into a large bowl and drizzle 2 tablespoons of olive oil on top. Mix together until well combined.

Place the pork chunks directly onto the smoker grates or in a wired rack and then into the smoker. Spritz them with the apple cider vinegar every 30 mins and brush each cube with olive oil every hour. Smoke them for around 2-3 hours or until the internal temperature reaches 170f.

Hoisin Pork Burnt Ends 2 website

To make the Hoisin BBQ Sauce
In a small bowl, add 1/2 cup of BBQ sauce with 1/4 cup hoisin sauce. Mix until well combined.

Then transfer them into a foil tray and top with butter, brown sugar, maple syrup and the hoisin BBQ sauce. Mix them all together and then cover the tray with foil.

Hoisin Pork Burnt Ends 4 website

Place the tray back into the smoker and continue to cook them at 250f, until the internal temperature reaches around 200f. This will take around 1-1.5 hours.

Remove the tray from the smoker and rest for 15 mins before serving.