Peach Tea Pork Belly Burnt Ends

Rich, tender pork belly cubes are slowly roasted until fork tender, then coated in a homemade peach tea glaze and baked until sticky around the edges. The reduced peach tea adds a subtle fruitiness that makes these oven-baked burnt ends stand out.

Course Appetizer, Main Course

Cuisine American

Keyword baked pork belly, burnt ends recipe, caramelized pork belly, oven burnt ends, oven pork belly burnt ends, peach barbecue pork, peach tea glaze, peach tee pork belly burnt ends, pork belly recipe

Prep Time 35

Cook Time 3 20

Total Time 3 55

Servings

Calories 577kcal

Author Cathy Pollak

Equipment

mixing bowls (large and small). For seasoning the pork belly and mixng the cornstarch slurry.
baking sheet (large rimmed) Allows the pork belly to cook in a single layer.
aluminum foil Seals in moisture during the first bake.
Saucepan (medium). Reduces the peach tea and cooks the glaze.
instant-read thermometer Checks the pork for doneness.
tongs For transferring and coating the pork belly.
whisk Keeps the glaze smooth.

Ingredients

Pork Belly:

¼ cup (55 g) packed light brown sugar
2 tbsps (14 g) smoked paprika
1 tbsp (9 g) garlic powder
1 tbsp (8 g) onion powder
1 tbsp (8 g) chile powder
2 tsps (12 g) table salt
1 tsp (2 g) black pepper
½ tsp (0.5 g) cayenne pepper (optional)
4 lbs (1.8kg) skinless pork belly cut into 1¼-inch (3 cm) cubes

Peach Tea Glaze:

2 cups (480 ml) bottled sweeteened peach tea
¾ cup (255 g) peach preserves
¼ cup (60 ml) apple cider vinegar
2 tbsps (28 g) packed light brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (6 g) table salt
2 tsps (5 g) cornstarch
2 tsps (10 ml) cold water

Instructions

Preheat the oven to 275°F (135°C).
In a large mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper if using. Add the pork belly cubes and toss until every piece is evenly coated with the seasoning mixture.
¼ cup (55 g) packed light brown sugar, 2 tbsps (14 g) smoked paprika, 1 tbsp (9 g) garlic powder, 1 tbsp (8 g) onion powder, 1 tbsp (8 g) chile powder, 2 tsps (12 g) table salt, 1 tsp (2 g) black pepper, ½ tsp (0.5 g) cayenne pepper, 4 lbs (1.8kg) skinless pork belly
Arrange the pork belly in a single layer on a large rimmed baking sheet. Cover tightly with aluminum foil and bake for 2½ to 3 hours, or until the pork is fork tender and reaches an internal temperature of 190 to 195°F (88 to 90°C). A fork should slide into the cubes with very little resistance.
While the pork bakes, pour the peach tea into a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium and simmer for 15 to 20 minutes, or until the tea has reduced by about half and the peach flavor becomes more concentrated.
2 cups (480 ml) bottled sweeteened peach tea
Whisk in the peach preserves, apple cider vinegar, brown sugar, Worcestershire sauce, and salt. Continue simmering for 4 to 5 minutes, whisking occasionally, until the preserves have completely melted into the glaze and no visible pieces remain.
¾ cup (255 g) peach preserves, ¼ cup (60 ml) apple cider vinegar, 2 tbsps (28 g) packed light brown sugar, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (6 g) table salt
In a small bowl, stir together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering glaze and cook for 1 to 2 minutes, whisking frequently, until the glaze becomes shiny and lightly coats the back of a spoon instead of running right off. Remove the saucepan from the heat.
2 tsps (5 g) cornstarch, 2 tsps (10 ml) cold water
Carefully remove the foil from the baking sheet, watching for escaping steam. Transfer the pork belly cubes to a large bowl with tongs, then carefully pour the rendered fat from the baking sheet into a heat-safe container.
Increase the oven temperature to 375°F (190°C).
Reserve about ½ cup (120 ml) of the glaze. Pour the remaining glaze over the pork belly and gently toss until every cube is evenly coated.
Return the glazed pork belly to the baking sheet in a single layer. Bake uncovered for 15 to 20 minutes, or until the glaze is bubbling around the edges, beginning to caramelize, and the pork reaches an internal temperature of 200 to 205°F (93 to 96°C).
Brush or gently toss the pork belly with the reserved glaze. Let the burnt ends rest for 5 minutes so the glaze has time to become sticky before serving.

Notes

Cut the pork belly into evenly sized cubes so everything cooks at the same rate.
Wait until the pork is fork tender before glazing. Adding the glaze too early can cause the sugars to darken before the meat has finished cooking.
Simmer the glaze for at least 1 minute after adding the cornstarch slurry so it has time to thicken properly.
If the glaze becomes too thick, whisk in a small splash of peach tea or water until it reaches the consistency you like.
Refrigerate leftovers in an airtight container for up to 4 days. Store extra glaze separately if possible.

If you’re making these Peach Tea Pork Belly Burnt Ends, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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