Pork Belly Burnt Ends in the Air Fryer!

**For the visual people:** [https://youtu.be/0O2d8myqQEU](https://youtu.be/0O2d8myqQEU)

Ingredients:

• 1½ lbs pork belly, cut into 1-inch cubes

• 1 tbsp brown sugar

• 1 tbsp smoked paprika

• 2 tsp kosher salt

• 1½ tsp coarse black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp chipotle chili powder

• ¼ tsp cayenne pepper

• 1 tbsp olive oil

Glaze:

• ½ cup hot honey

• About 4 dashes Worcestershire sauce

• 1 tbsp apple cider vinegar

• About 1 tbsp pork fat drippings from the air fryer basket

Instructions:

Cut the pork belly into roughly 1-inch cubes. Try not to go too small or they can dry out before the fat renders properly.

Season the pork belly with the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, chili powder, and cayenne. Mix until evenly coated, then let it rest for about 15 minutes so the seasoning has time to stick and pull a little moisture to the surface.

After the pork has rested, drizzle on the olive oil and toss again until evenly coated.

Preheat your air fryer to 360°F (182°C). Add the pork belly pieces in a single layer and cook for 30 minutes, shaking the basket really well 2–3 times during cooking.

Increase the air fryer temperature to 400°F (204°C) and cook for another 10 minutes until the edges start getting deeply browned and crispy.

While the pork cooks, make the glaze. Add the hot honey, Worcestershire sauce, apple cider vinegar, and about 1 tablespoon of the pork drippings to a bowl and mix well.

Toss the pork belly in the glaze until fully coated, then return it to the air fryer at 400°F (204°C) for 5 more minutes until sticky and caramelized.

Let them cool for a couple minutes and dig in. Crispy edges, tender center, sweet heat, and pure BBQ goodness.

Mmmm

These look delicious. The only resemblance they have to burnt ends is that they are cubes.