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Kansas City Team-Inspired Pork Belly Burnt Ends with Pickled Jalapeños

Get ready to elevate your game day spread with our Kansas City Team-Inspired Pork Belly Burnt Ends, a recipe that promises to be the MVP of your "big game" party! Imagine succulent cubes of pork belly, seasoned to perfection with Smoke'n Magic BBQ Rub, and seared on a high-powered Schwank Grill to achieve that irresistible crust.

Pork belly burnt ends plated with jalapenos

These heavenly morsels are then slow-cooked to tender perfection, glazed with a sweet and tangy barbecue sauce, and finished with a kick of pickled and fried jalapeños for a crunchy, sweet and spicy garnish that will have your taste buds cheering. Monitored to perfection with the Tappecue Touch, this dish is a surefire way to score big with your guests. Whether you're rooting for the Kansas City team or just there for the food, these pork belly burnt ends are guaranteed to make your game day unforgettable. Get ready to savor every bite and bask in the glory of superb owl foods that are as thrilling as the game itself!

Estimated time: 30 minutes (10 minutes prep, 20 minutes cook time)

Serving size: 4 servings


Pork Belly:

  • 1 lb pork belly, skinless






Prepare Pork Belly:

  • Cube the pork belly into 1.5-inch pieces (be sure to remove skin if applicable).

  • (optional: use mustard as a binder for applying rub).

  • Evenly coat with Smoke 'N Magic BBQ Rub.

Prepare Glaze:

  • Mix the ingredients together and add to drip pan in the Schank Grill.

Sear on Schwank Grill:

  • Set grill grate to position 4.

  • Preheat Schwank Grill for 5 minutes at about 1500°F

  • Slide out your grill grate and add the pork belly.

  • Sear pork belly cubes for 1-2 minutes on each side.

  • Remove from grill grate and add Pork Belly to drip pan mixing in with the glaze.

Monitor to Perfection

  • Insert a Tappecue Extra-Care Mini Probe into one, two, three, or four of the pieces.

  • Sit back and watch temperatures rise on your smartphone.

  • Let the glaze caramelize to perfection!

  • Once the internal temperature reaches 195°F to 203°F (90°C to 95°C) remove Pork Belly from heat.

Garnish and Serve:

  • Place on serving dish.

  • Insert toothpicks into each burnt end.

  • Sprinkle crispy, fried jalapeños on top.

  • Finish with a topping of sliced pickled jalapeños for a sweet and spicy kick.

Serving Suggestion:

Serve these flavorful pork belly burnt ends as a highlight of your game day spread. They're perfect for nibbling on while cheering for the Kansas City team. The pickled jalapeños add a delightful contrast that cuts through the richness of the pork belly, making each bite a perfect blend of flavors.

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