BBQ Orange Pork Belly Burnt Ends on the Traeger with Chinese 5 Spice

traeger pork belly burnt ends garnished with green onion in white bowl.

5 from 1 vote

BBQ Orange Pork Belly Burnt Ends on the Traeger with Chinese 5 Spice

These tender and delicious pork belly burnt ends on Traeger are carmelized in an orange-flavored Chinese 5 Spice BBQ sauce.

Prep Time10

Cook Time3

Total Time3 10

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings:

Calories: 406kcal

Author: Holly Lee

Cost: $20

Equipment

Ingredients

Pork Belly

2-3 pound pork belly
2 teaspoon sea salt
1 1/2 teaspoon black pepper
2 teaspoon Chinese 5 spice powder
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1/4 cup apple cider vinegar
1/4 cup water

BBQ Sauce

1 cup BBQ sauce of choice
1 navel orange for zest and juice
1-2 teaspoon Chinese 5 spice powder
1/4 cup sliced green onion for garnish

Instructions

Turn on your Traeger grill (or other smoker) and preheat to 275F. Cut your pork belly into 1-in cubes and place in a large mixing bowl.
Mix together your seasonings--salt, pepper, Chinese 5 Spice, garlic powder, onion powder, paprika, and chili powder. Whisk together and pour over the pork belly cubes. Use your hands to help mix and make sure each piece is evenly coated.
Place the pork belly cubes evenly spaced apart on a wire rack, fat side down. Place the wire rack directly on the Traeger grates. Smoke for about 1 1/2 to 2 hours (depends how big you cut the cubes) or until the internal temperature reaches 190F-195F when a thermometer is inserted.
Check on the pork belly every 30-45 minutes to ensure it's not drying out, and if needed, mix the 1/4 cup apple cider vinegar and 1/4 cup water together in a spray bottle and spritz the pork belly to help it stay moist.
As the pork is cooking, mix together your BBQ sauce. Add the 1 cup BBQ sauce to a medium mixing bowl. Zest the navel orange into the sauce, then quarter the orange and squeeze the juice into the bowl. Add the Chinese 5 Spice powder. Whisk together and set aside until the pork is ready.
When the pork belly reaches 190-195F internal temperature, remove the wire rack from the smoker. Use a set of tongs to pick each piece up and place in a 9x13 aluminum pan. Pour the BBQ sauce over the pork belly pieces and gently toss to coat.
Place the uncovered pan back on the Traeger grates and cook for another hour or until the sauce has reduced and caramelized.

Video

Notes

** Nutrition Stats are an estimate based on my chosen ingredients, including a sugar-free BBQ sauce and 2-lb pork belly.

Store leftover pork belly in an airtight container in the fridge. It is good for up to 4 days.

Nutrition