Hot Honey & Applewood Smoked Pork Belly Burnt Ends ('Meat Candy')
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 4 hr 20 min
Cubes of skinless pork belly smoked on wire racks at 250°F (121°C) until the fat renders like warm butter, then braised and glazed in spicy-sweet hot honey, apple butter, and brown sugar to 205°F (96°C).
Ingredients (8)
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Helpful tools for making Hot Honey & Applewood Smoked Pork Belly Burnt Ends ('Meat Candy'):
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always buy skinless pork belly (or slice the tough rind off before cubing); pork skin will turn into chewing-gum leather during low-and-slow smoking.
- ✓Pro Tip 2: Draining the excess clear rendered lard from the pan before adding the glaze prevents the sauce from separating and becoming greasy.
- ✓Pro Tip 3: Clinical Nutrition Note: Because pork belly is energy-dense, serve 3 to 4 cubes as a high-satiety appetizer paired with pickled jalapeños and crunchy celery.
🧊 Storage, Freezing & Safe Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat on a foil-lined sheet pan at 375°F (190°C) for 10 minutes until sizzling and 165°F (74°C) internally.
Frequently Asked Questions
Why were my pork belly burnt ends chewy instead of melt-in-your-mouth?
Chewy pork belly burnt ends were pulled too early. Unlike pork loin (done at 145°F / 63°C), pork belly is loaded with collagen and intermuscular fat that only renders completely between 203°F and 206°F (95°C–97°C).
Where can I buy a whole skinless pork belly slab in the US?
Costco business and warehouse clubs carry 9–10 lb (4–4.5 kg) skinless pork belly slabs or thick-sliced strips year-round at the best price per pound.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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