Cajun-Style Crunchy Chicharron Burnt Ends
Jump to Recipe
Cajun chicharron burnt ends are a sassy twist on a barbecue classic. This recipe combines Cuso’s Cajun Explosion Seasoning, Chipotle Razz Seasoning, and pork belly into addictive, perfectly crisp morsels. Use these smoky, tender bites as an appetizer, game day snack, or at your next backyard cookout. Hide some for yourself. These won’t last long.
Premier-Quality Pork Belly Burnt Ends
Make zesty Cajun chicharron burnt ends tested by Chef Cuso. Boldly spiced with Cuso's Cajun Explosion and Chipotle Razz Seasonings, and smoked to perfection, you get crispy pork in every bite.
Prep Time
48 hours
Cook Time
4-6 hours
Total Time
53-54 hours (it's worth it)
Products Used In This Recipe
Recipe Ingredients:
8-12 pound slab of skin-on pork belly
3 cups sea or Kosher salt
1 cup hot sauce (half for binder, half for honey hot sauce glaze)
⅓ cup Cajun Explosion
¼ cup Chipotle Razz
⅓ cup honey
¼ cup Cuso’s Lava low-calorie barbecue sauce
Guacamole
Recipe Instructions:
1. 48 hours before cooking, prep your pork belly. (See steps 2-5)
2. Lay the pork belly meat side down on a rack over a pan
3. Poke hundreds of holes in the skin using whatever tool you can find (there are actual meat tenderizer tools and meat pokers)
4. Pour a thick, even layer of salt over the skin.
5. Place in the fridge for 48 hours.
6. Afterward, preheat the smoker to 225. (start early in the morning)
7. While the smoker preheats, brush off all the excess salt from the pork belly skin.
8. Flip the pork belly over, exposing the meat side.
9. Score the pork belly all the way down to the skin using a good Chef’s Knife for precision. Jack does 1.5x1.5-inch cubes for burnt ends.
10. Use ½ the hot sauce as a binder
11. Season generously with Cuso’s Chipotle Razz and Cajun Explosion. Be sure to cover all the nooks and crannies.
13. Place the pork belly directly on the grill grates, skin side up.
13. Smoke for about 4-5 hours,
14. Once the pork belly has rendered to your liking, transfer it to a rack over a pan to finish in the oven.
15. Preheat the oven to 500°F convection bake. (This will crisp the skin slower than broil, but it will be more even.)
16. Watch the pork belly closely as it bakes.
17. Cover any darker spots with foil to allow all areas of the skin to crisp up evenly. This should take 20-30 minutes.
18. Remove from oven, and lightly coat the crisped side with Cuso’s Lava Barbecue Sauce and honey
19. Cut between the burnt ends (skin side down) for the best bites of Barbecue you’ve ever had.
Cook’s Corner: What Defines Cajun Cooking?
Smoking and grilling meat are two techniques in Cajun cooking that are valued for their low-and-slow cooking methods, which develop savoriness and ensure tenderness. To this, Cajun food builds layers of flavor that are earthy, herbal, somewhat rustic, fiery, and feisty.
Why You’ll Love This Cajun Pork Belly Burnt End Recipe
- Crunchy, tasty, and snackable; grab ‘em by the handful
- Deep smoky notes packed with flavor
- Comfort food with a cultural flair
- Customizable: Make them scorching hot, or mild and mellow
- Blissfully golden, puffy, crackling skin
Insider’s Suggestion from Chef Cuso
Guacamole is best when it’s fresh, and it’s very easy to put together. Dice up a ripe tomato, red onion, jalapeno, and about ½ cup chopped cilantro. Smash up an avocado, adding 1 tbsp each of Cuso’s Gravel and Tequila Lime Habanero Seasoning and the juice of one lime. Chill and enjoy!
Secrets for Success with Grilled Chicharrones
- Search for quality pork belly that balances fat and meat for the best crisp
- Poke LOTS of holes in the fat
- Don’t rinse the pork belly. Just scrape off the excess salt.
- Thoroughly dry the pork belly (using the dry salt brine)
- Score the meat uniformly so that the entire piece finishes cooking at the same time
- Season, season, season (did I mention season?)
- Don’t rush the cooking process. Pork belly requires the low-and-slow treatment to allow the connective tissue to dissolve and fat to render, keeping the meat tender.
- To get a bubblier surface, spritz the Cajun pork belly with white vinegar, then return it to the smoker for a high-temperature (500°F) finish
- Don’t over-sauce. It ruins the crust you’ve created.
Pitmaster’s Personal Tip
If you’re not a fan of pork belly, you can make Cajun burnt ends out of brisket or chuck roast
Storage and Reheating
To store the chicharron burnt ends, bring them to room temperature. Divide it into single servings. Place each in separate airtight containers or food storage bags. They last 3-5 days in the refrigerator, 3 months in the freezer. If you have one, it’s best to put the burnt ends into a vacuum sealer.
To reheat, let the meat thaw in the refrigerator. Place the bag into a pot of water heated to 150°F. Leave it for an hour. Bake at 274°F until heated through. Broil for a few minutes to re-crisp.
Cuso’s Grilling Guide - Best Wood For Smoking Pork Belly
Owning a smoker changes your barbecue flavor profiles in wonderful ways. In this case, I recommend a custom blend. Use hickory for a strong smoky flavor. It’s bold and slightly sweet. Oak is an excellent base wood that doesn’t overwhelm the spices. Pecan complements the chicharron with a nutty note. Finally, cherry and apple for mild, fruity smoke.
FAQs
What pairs well with Cajun chicharron burnt ends?
For side dishes, consider making collard greens, cornbread, and fresh pickles. Have Creole mustard sauce for dipping.
Bourbon, sweet tea, and IPA beer all help cut the richness of the burnt ends. For wine, consider Beaujolais, Chenin Blanc, or a Dry Rosé. They are all very refreshing.
Where can I buy pork belly?
You can sometimes find it at the supermarket, but it’s better to purchase it from a butcher or a large membership warehouse, such as Costco.
Do I need skin-on pork belly for chicharron-style results?
Absolutely. The skin is the proverbial secret sauce to chicharron-style pork belly. It provides the crunchy, puffy finished texture. Skin also create a unique rich flavor.
Why are my chicharrones not crunchy?
There can be several reasons. One culprit is not drying the pork skin thoroughly. You may also have had your smoker too low, so the skin doesn’t puff up. Also, if you set the smoker too high, the fat in the pork won’t render
Can I prepare Cajun chicharron burnt ends ahead of time?
You can, but it’s tricky. You must cook the pork belly until it’s almost done. Cool it, then transfer the pork to an airtight container. When you’re ready to cook, put the burnt ends in the oven at 400°F. You can broil at the end for extra crunch.
People Also Ask
How long does it take to make Cajun pork belly burnt ends?
Brining in salt takes 48 hours, but you don’t have to watch it. The cook time is 5-6 hours. Be patient. The wait is worth it.
What can I make from leftover chicharron pork belly burnt ends?
The crunchy part of the burnt end makes an excellent addition to nachos, on top of a salad, in tacos, in pork fat grits, or as part of fried rice.
Cuso’s Related Recipes & Blogs:
I’ve enjoyed creating a variety of recipes featuring burnt ends, Cajun-inspired dishes, and low-and-slow smoking techniques. If you like these Cajun Grilled Chicharron Burnt Ends, you may enjoy trying a few.
Beef Burnt Ends: Using brisket, barbecue sauce, and bunches of butter. Delicious!
Maple Bourbon Crunchy Pork Belly Burnt Ends: A whopping 2 pounds of pork belly coated with a generous amount of Cuso’s Maple Bourbon Barbecue Rub, then slathered with a beer bacon finishing sauce.
Spicy Chuck Roast Burnt Ends: Rich mouthfuls of meat treated with Cuso’s Gravel and Spicy Garlic Buffalo Seasoning, then bathed in a beer hot sauce mixed with honey, pickled jalapenos, and plentiful butter.
Cajun Honey Butter Salmon: a beautifully French-braided salmon covered with Cuso’s Cajun Explosion and generous honey butter. Flakey and fabulous.
Cajun Seafood Boil (on a stick): Lobster, shrimp, corn, sausage, and potatoes piled high on a skewer and treated with Cajun Garlic Butter with parsley. Grilled over charcoal. Finger-licking good.
Cajun Spatchcock Butter Chicken: Spatchcock chicken bathed in a bed of butter, lemon, parsley, garlic, cayenne, Gravel, oregano, smoked paprika, onion powder, mustard seed, and thyme (whew!). Just apply the mix to the chicken, and onto the grill it goes.
Seafood Cajun Sausage Blend of lobster, halibut, flounder, and shrimp with Cuso’s Cajun Explosion and formed into sausage. Fry ‘em up in garlic butter, then top with garlic crema, cilantro, and lemon on a brioche bun.
Brisket Style Tri Tip: A little hot sauce blends with Cuso’s Dirt® Seasoning for barbecue perfection! If the sun’s shining, add Cuso’s Pina Colada for a refreshing drink.
How to Smoke Brisket: From trimming to tasting, everything you need to know for making a fantastic brisket.
Low and Slow Pork: Rich in flavor, smoked pulled pork. Great for lunches and dinners.
Old-Fashioned Burnt Ends: One taste, and these disappear in minutes. Enjoy them with a Cusos Maple Bourbon Old Fashioned.
Close Curtain: Exit Stage Right
Besides my Cajun Explosion and Chipotle Razz all-natural seasonings, you’ll discover a whole world of all-natural flavors and recipes by visiting us at @cusocuts on Instagram. If you love great tastes, interesting recipes, and want the scoop on our sales events, join 20,000 happy customers and sign up for our newsletter at the bottom of our landing page. Don’t forget to browse our non-GMO spices (create your own bundle), Damascus steel cutlery, and barbecue sauces. There’s something for everyone.
