Is there a difference between Pork Belly and Bacon? Both are yummy fatty cuts from the pig underbelly, but let’s explore some slight differences.

Bacon is used to add flavor. Everything is better with bacon. It serves as a key breakfast protein. It is also incorporated in quite a few cultural cuisines.

Pork Belly is a thicker cut of the under belly. It can be cooked in a few different ways, like smoked, braised, and deep fried.

Here are the key differences between pork belly and bacon:

Pork Belly:

• Unprocessed, uncured cut of meat from a pig’s underside
• Raw, with high fat content
• Used in various cuisines, often roasted or braised
• Sold fresh and requires cooking

Bacon:

• Pork belly that has been cured and typically smoked
• Processed meat with added salt, sometimes sugar or other seasonings -Ready to be cooked and eaten
• Thin, crispy when cooked
• Comes in different cuts (streaky, back bacon)

The primary difference is that bacon is a processed version of pork belly. It is preserved using curing and smoking techniques. These methods give bacon its distinctive flavor and texture.

Enjoy your Pork Belly Burnt Ends! They’re rich, tender, and packed with flavor.

Pork Belly Burnt Ends

Ingredients

• 3 lbs pork belly, skin removed
• 1/4 cup BBQ rub
• 1/2 cup BBQ sauce
• 2 tbsp honey

• Smoker or oven
• Baking sheet
• Aluminum foil
• Meat thermometer

Instructions

1. Cube pork belly into 1-inch pieces
2. Coat cubes generously with BBQ rub
3. Smoke at 250°F for 2-3 hours until internal temp reaches 165°F
4. Transfer cubes to foil-lined baking sheet
5. Brush with mixture of BBQ sauce and honey
6. Return to smoker for 1 more hour until edges are crispy and caramelized
7. Internal temperature should reach 203°F
8. Rest 15 minutes before serving

Tips

• Choose pork belly with good fat marbling
• Rotate pieces during cooking for even caramelization
• Serve immediately for best texture