Raw pork belly on a cutting board
How To Cook Pork Belly Burnt Ends In The Oven
Like any BBQ meat called "burnt ends," pork belly burnt ends are not actually burnt. Rather, they're deeply caramelized for a crisp, sweet exterior and a tender, savory interior.
Usually, these nuggets are made of diced pork belly slowly cooked in a smoker, but an oven works as well. The belly must be cooked low and slow to render its plentiful fat.
Cut your slab of pork belly into one-inch cubes, toss with a dry rub of your choice (like kosher salt, freshly-ground black pepper, and paprika), and place in an aluminum pan.
Instead of using a smoker, simply roast the meat in an oven preheated to 275 degrees Fahrenheit for three hours, spritzing the chunks with apple cider vinegar once per hour.
For smokiness, you can add a little liquid smoke along with the spice rub, or use smoked paprika. It's important not to overdo liquid smoke — a little goes a long way.