Pork Belly Burnt Ends + Honey, Chili & Caramel Sauce

Pork Belly Burnt Ends + Honey, Chili & Caramel Sauce


1kg pork belly skinless & diced

BBQ rub of choice (preferably something pork or sweat)

1 x medium sized tin foil tray 

Tin foil 


1 ½ cups water

¾ cup white sugar 

1/3 cup liquid honey 

1 tsp fish sauce

2 red chili’s finely chopped 


1. Pre heat BBQ to 275-300F with your choice of fruit wood to flavor

2. Season your pork belly pieces in salt & pepper

3. Place pork belly pieces into the BBQ and cook for 1 hour at 275-300F

4. Mix all sauce ingredients together in a pot and heat on low, stir every couple of minutes until the sauce starts to thicken and become quite thick. This should usually take roughly 30 minutes on a low heat, once thick remove from heat and add it to your pork.

5. Remove pork belly burnt ends from the BBQ, place in a tray and add your honey, chili & caramel sauce on top of the pork. Cover the top of the tray with tin foil and cook for a further 2 hours at the same heat.

6. Remove and rest for 10-15 minutes before serving!

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