Pork Belly Burnt End Poutine

Pork Belly Burnt End Poutine

Looking for the ultimate comfort food recipe? This Pork Belly Burnt End Poutine combines crispy fries, fresh cheese curds, rich homemade gravy, and smoky pork belly burnt ends glazed with Motley Que Sticky Fixx. It's a bold BBQ twist on a Canadian classic that's perfect for game day, backyard gatherings, or even rainy weekends.

The combination of Motley Que Pork & Rib Fixx and Motley Que Sticky Fixx creates tender, caramelized pork belly burnt ends that take traditional poutine to another level.

Why You'll Love This Recipe

  • A unique BBQ spin on classic Canadian poutine
  • Perfect way to use pork belly burnt ends
  • Easy to prepare ahead of time
  • Loaded with smoky, sweet, and savory flavor
  • Great for feeding a crowd

Ingredients

Pork Belly Burnt Ends

  • 3 lbs pork belly, skin removed
  • 3 tbsp Motley Que Pork & Rib Fixx

Burnt End Glaze

  • 1/2 cup Motley Que Sticky Fixx
  • 2 tbsp honey
  • 2 tbsp butter

Gravy

  • 2 cups beef stock
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp freshly cracked black pepper

Poutine

  • 2 lbs russet potatoes, cut into fries
  • Oil for frying
  • 2 cups fresh cheese curds
  • 2 green onions, thinly sliced
  • Pickled jalapeños (optional)

How to Make Pork Belly Burnt Ends

Step 1: Season the Pork Belly

Preheat your smoker to 250°F.

Cut the pork belly into 1½-inch cubes and season evenly with Motley Que Pork & Rib Fixx. The sweet and savory profile of Pork & Rib Fixx pairs perfectly with pork belly and helps build a rich bark during the cook.

Step 2: Smoke the Pork Belly

Place the seasoned pork belly cubes directly on the smoker grates and smoke for 2½ to 3 hours, or until the edges darken and the fat begins to render.

Step 3: Glaze and Finish

Transfer the pork belly to an aluminum pan.

Add Motley Que Sticky Fixx, honey, and butter, then toss to coat evenly.

Cover tightly with foil and return to the smoker for 60 to 90 minutes, or until the pork belly is tender.

Remove the foil and continue cooking for 15 to 20 minutes to allow the Motley Que Sticky Fixx glaze to caramelize and set.

The pork belly burnt ends are ready when they're sticky, glossy, and probe tender.

How to Make the Gravy

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for one minute.

Slowly add the beef stock while whisking continuously.

Season with salt and freshly cracked black pepper.

Simmer for 8 to 10 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.

How to Make Crispy Fries

Soak the cut potatoes in cold water for 30 minutes.

Drain and pat dry thoroughly.

Fry at 325°F for 4 to 5 minutes.

Remove and rest for 10 minutes.

Increase the oil temperature to 375°F and fry again until golden brown and crispy.

Season immediately with salt.

Assemble the Pork Belly Burnt End Poutine

Place the hot fries on a serving platter or large bowl.

Top with fresh cheese curds and warm pork belly burnt ends.

Ladle the hot gravy generously over the top.

Finish with sliced green onions and optional pickled jalapeños.

Serve immediately while the fries remain crisp and the cheese curds are just beginning to soften.

Tips for the Best Pork Belly Burnt End Poutine

  • Use fresh cheese curds for authentic poutine texture.
  • Motley Que Pork & Rib Fixx helps create incredible flavor and color on pork belly.
  • Motley Que Sticky Fixx delivers a rich glaze that caramelizes beautifully on the smoker.
  • Double-frying the potatoes creates the crispiest fries.
  • Assemble just before serving to maintain the perfect texture.

Frequently Asked Questions

Can I make Pork Belly Burnt End Poutine ahead of time?

Yes. The pork belly burnt ends and gravy can be prepared in advance. Reheat and assemble just before serving.

Can I use frozen fries?

Absolutely. Frozen fries work great and make this recipe even easier.

What wood is best for pork belly burnt ends?

Cherry, hickory, oak, or pecan all pair exceptionally well with pork belly.

Can I use brisket burnt ends instead?

Yes. Brisket burnt ends make a fantastic substitute and create a richer, beef-forward version of this poutine recipe.

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