Jerk Pork Belly Burnt Ends with Pineapple Chow, Coconut Rice & Rum-Glazed Corn

Jerk Pork Belly Burnt Ends for the Ultimate Summer BBQ

Bring the flavours of a Jamaican beach shack to your own garden

There are certain meals that do far more than simply satisfy your appetite. They slow the pace of the day, encourage friends to gather around the barbecue with a drink in hand and fill the garden with aromas that make everyone ask the same question…

How much longer until it's ready?

This jerk pork belly burnt ends recipe with pineapple chow, coconut rice and rum-glazed corn is exactly that sort of meal. Inspired by the vibrant flavours of the Caribbean, it captures everything that makes summer cooking so enjoyable. Imagine sitting on a Jamaican beach as the scent of smoking pimento wood drifts through the warm evening air. The unmistakable perfume of allspice, thyme, garlic and citrus mingles with sweet caramelising pork while reggae drifts gently from a nearby beach bar. That's precisely the feeling this dish evokes.

It looks every inch the sort of plate you'd expect to find in a stylish restaurant overlooking the sea, yet it can all be recreated on a humble kettle barbecue at home.

Jump to the full recipe

Why you'll love this recipe

• Sticky, smoky pork with a fragrant homemade jerk seasoning
• Fresh pineapple chow to balance the richness
• A complete barbecue meal with coconut rice and rum-glazed corn
• Most of the cooking is hands-off, making it ideal for entertaining

The beauty of this recipe isn't just in the finished dish. It's in the journey.

For another outdoor-cooking favourite, try our Weber smash burger recipe. Fans of low-and-slow cooking may also enjoy our smoked pork shoulder recipe.

Low effort. Huge reward.

At first glance, cooking pork belly for almost three hours might sound like hard work.

It really isn't.

This is one of those wonderfully forgiving barbecue recipes that rewards patience rather than constant attention. Spend half an hour preparing everything, light the barbecue, settle it into a comfortable temperature of around 150°C for indirect cooking and then simply let time do its thing.

The pork quietly transforms while you relax with family, enjoy a drink in the sunshine or catch up with friends.

Every forty-five minutes or so you'll wander back to the barbecue, lift the lid and be greeted by another incredible wave of smoky Caribbean spice before giving everything a gentle turn.

It almost feels therapeutic.

Sometimes the very best food simply asks you not to interfere.

Building layers of authentic jerk flavour

The foundation of this recipe starts with 900g of skinless pork belly, cut into generous cubes that are large enough to stay wonderfully succulent during the long cook.

Rather than relying on a ready-made seasoning, this recipe builds flavour from scratch.

A drizzle of neutral oil helps everything cling beautifully before brown sugar begins laying the foundations for the deep caramelisation that develops later over the charcoal.

Ground allspice immediately announces itself as the star of the show, joined by smoked paprika, dried thyme, garlic granules, onion granules, cinnamon, chilli flakes, cracked black pepper and sea salt before everything is lifted with the juice of a fresh lime. The result is a wonderfully fragrant rub that's sweet, earthy, gently warming and unmistakably Caribbean.

As the pork sits on the cooler side of the barbecue, the fat slowly begins to render. Nothing dramatic happens for the first hour, but that's exactly how it should be.

Good barbecue rewards patience.

If you have a chunk of applewood or cherry wood to hand, adding it to the coals introduces another subtle layer of smoke that perfectly complements the sweetness of the pork without overwhelming the jerk seasoning.

The glaze that transforms everything

Once the pork has developed colour and begun to soften, it's transferred into a tray with what can only be described as liquid gold.

Three tablespoons of quality BBQ sauce provide the body before dark rum, honey, lime juice, soy sauce, fresh grated ginger and garlic combine into an irresistibly sticky glaze. A splash of pineapple juice loosens everything if needed, introducing another gentle tropical note that ties beautifully into the rest of the meal.

Covered tightly with foil, the pork returns to the barbecue for another hour where something rather magical happens.

As a result, the fat continues to render, the glaze slowly thickens and every cube absorbs those sweet, smoky flavours while becoming beautifully tender.

Remove the foil for the final thirty minutes and the transformation is complete.

The glaze bubbles gently around the pork, caramelising into a rich lacquer that clings to every edge. Small pockets of char develop naturally, creating the slightly crisp exterior that gives burnt ends their irresistible texture while the inside remains meltingly soft.

It's impossible not to steal one before serving.

Freshness is what makes this feel like restaurant food

Restaurant-quality cooking isn't simply about rich flavours.

It's about balance.

That's why the pineapple chow is such an important part of this dish.

Fresh pineapple is diced alongside crisp cucumber before finely sliced red onion, fresh coriander, lime juice and a little salt bring everything together. If you enjoy a little more heat, a few slices of fresh chilli lift everything beautifully without dominating the fruit.

Consequently, the result is bright, refreshing and wonderfully vibrant.

Every spoonful cuts effortlessly through the richness of the pork belly, cleansing the palate before the next mouthful.

It's the sort of contrast that transforms a very good barbecue dish into one that genuinely feels thoughtfully composed.

Coconut rice deserves far more appreciation

Too often rice is treated as little more than an afterthought.

Here, it's an essential part of the experience.

Basmati rice cooked gently with coconut milk, water and just a pinch of salt produces grains that remain beautifully separate while carrying a delicate sweetness that complements the jerk spices without ever becoming overpowering.

Meanwhile, it quietly absorbs the sticky glaze from the pork while allowing every ingredient on the plate to shine.

Elegant simplicity at its best.

Rum-glazed corn finishes the plate perfectly

Then comes what might just be everyone's favourite side.

Corn on the cob is grilled directly over the flames until the kernels blister and lightly char before being brushed generously with melted butter, a splash of rum, honey and smoked paprika.

As soon as the butter hits the hot corn, it begins running into every groove before catching the heat of the barbecue.

As a result, the corn is sweet, smoky and ever so slightly sticky.

It tastes exactly like summer.

The perfect drink pairing

We enjoyed this meal with a chilled glass of Cidre, and honestly, we couldn't have chosen better.

Apple has always been one of pork's natural companions, but here it plays an even more interesting role. The crisp orchard fruit softens the warmth of the jerk spices while complementing both the caramelised glaze and the citrus running throughout the pineapple chow.

Served ice cold on a warm evening, it adds a refreshing lift that keeps every bite feeling wonderfully fresh.

It's one of those pairings that feels completely effortless, yet elevates the entire meal.

This is why we barbecue

There's something deeply satisfying about investing in exceptional ingredients and allowing time to do the hard work.

Pork belly isn't rushed.

Nor is the charcoal.

Meanwhile, the smoke gently perfumes every component while you simply enjoy being outdoors.

You'll spend remarkably little time actually cooking. Instead, you'll spend an afternoon enjoying your garden, occasionally checking the barbecue while the incredible aromas build with every passing minute.

When the food finally reaches the table, it doesn't simply look impressive.

It tells a story.

A bowl of glossy burnt ends sitting proudly on fragrant coconut rice, accompanied by vibrant pineapple chow and beautifully charred rum-glazed corn, looks every bit as refined as something you'd expect to be served at an independent restaurant overlooking the Caribbean.

Only this time, you've created it yourself.

After one bite, you'll already be planning the next barbecue.

Full recipe

Saturday evening BBQ for three – smoky, sticky, spicy and built for a proper Weber cook.

• Serves: 3 generous portions
• Prep: 30 min
• Cook: 2.5-3 hr
• Total: 3-3.5 hr
• Main kit: BBQ with lid
• Level: Medium-advanced

Why this one earns its place

This is not burgers and sausages. It is a full Saturday cook with smoke, spice, sweetness, coconut rice and grilled corn. Big effort, big reward.

Ingredients

For the pork belly burnt ends

• 900g skinless pork belly, cut into 3cm cubes
• 1 tbsp neutral oil
• 1 tbsp brown sugar
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp garlic granules
• 1 tsp onion granules
• 1/2 tsp cinnamon
• 1/2 tsp chilli flakes or cayenne
• 1/2 tsp black pepper
• 1 tsp salt
• Juice of 1 lime
• Optional: 1 applewood or cherry wood chunk for smoke

For the sticky jerk glaze

• 3 tbsp BBQ sauce
• 1 tbsp dark rum, optional
• 1 tbsp honey or brown sugar
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 small garlic clove, grated
• Splash of pineapple juice if the glaze needs loosening

For the pineapple chow

• 1/2 fresh pineapple, diced
• 1/2 cucumber, diced
• 1/2 red onion, finely sliced
• Juice of 1 lime
• Small handful of coriander or mint
• Pinch of salt
• Optional: finely sliced chilli

For the coconut rice and corn

• 225g basmati rice
• 200ml coconut milk
• 200ml water
• Pinch of salt
• 3 corn cobs
• 20g butter
• 1 tbsp rum or pineapple juice
• 1 tsp honey
• Pinch of smoked paprika

Method

Prepare and smoke the pork

1. Set the BBQ for indirect cooking at around 140-160°C. On a kettle BBQ, bank lit coals to one side and leave the other side cooler. Add a wood chunk if using. Put a drip tray under the cool side.
2. Toss the pork belly cubes with the oil, brown sugar, allspice, smoked paprika, thyme, garlic granules, onion granules, cinnamon, chilli, black pepper, salt and lime juice. Coat every edge well.
3. Place the pork cubes on the cooler side of the BBQ, spaced apart, with the lid on and the vents open enough to hold a steady heat. Cook for 90 minutes, turning once or twice, until the outside is coloured and the fat has started to render.

Glaze and finish the burnt ends

4. Mix the glaze ingredients in a foil tray or BBQ-safe pan. Add the pork cubes to the glaze and toss well. Cover the tray tightly with foil and return it to the indirect side for 45-60 minutes, until tender.
5. Uncover the tray and cook for another 20-30 minutes, stirring occasionally, until the glaze thickens and clings to the pork. The burnt ends should be sticky, soft and slightly charred at the edges.

Cook the sides and serve

6. While the pork finishes, make the coconut rice. Rinse the rice, then cook it with the coconut milk, water and salt. Bring to a simmer, cover and cook gently until absorbed, then rest off the heat for 10 minutes.
7. Make the pineapple chow by mixing the pineapple, cucumber, red onion, lime juice, herbs, salt and chilli, if using. Keep it cold and sharp.
8. Grill the corn over direct heat, turning until lightly charred. Melt the butter with the rum or pineapple juice, honey and smoked paprika, then brush it over the hot corn.
9. Serve the pork belly burnt ends over the coconut rice with the pineapple chow and rum-glazed corn. Spoon a little extra glaze over the pork, but keep the pineapple fresh and separate.

BBQ notes

• If the BBQ runs hot, move the pork further from the coals and crack the lid less often. Pork belly forgives time, but sugar-heavy rubs burn if directly over flames.
• The pork is ready when it feels soft when pressed with tongs, not just when it has colour.
• No rum needed: pineapple juice works brilliantly and keeps the same sweet-tropical profile.

Nutrition estimate per serving

Estimated as a generous Saturday BBQ portion with pork belly, coconut rice and glazed corn. This is a treat meal; pork belly is naturally high in fat.

Serving, prep-ahead and leftovers

• You can rub the pork the night before and keep it covered in the fridge.
• Leftover pork reheats well in a foil parcel on the BBQ or in an air fryer.
• Contains soy if using soy sauce and milk if using butter; use coconut oil instead of butter if needed.

Jerk pork belly burnt ends FAQs

What temperature should pork belly burnt ends be cooked at?

Cook them over indirect heat at around 140-160°C. This gives the fat time to render and the pork time to become tender without burning the sugar in the jerk seasoning.

Can I make pork belly burnt ends in the oven?

Yes. Cook the seasoned pork on a rack over a tray at 150°C, then transfer it to a covered dish with the glaze. Uncover it for the final 20-30 minutes so the sauce can reduce and caramelise. You will miss some of the charcoal smoke, but the texture and flavour will still be excellent.

Can I prepare pork belly burnt ends ahead of time?

You can season the pork the night before and refrigerate it in a covered container. The finished burnt ends can also be gently reheated in a foil parcel on the barbecue or in an air fryer, although the pineapple chow is best made fresh.

How do I know when pork belly burnt ends are ready?

The cubes should feel soft when pressed with tongs, with rendered fat, a sticky glaze and lightly charred edges. If they are still firm, cover them and continue cooking before the final uncovered glaze.

What wood works best for pork belly burnt ends?

Applewood and cherry wood both add a mild, slightly sweet smoke that complements pork and jerk spices without overpowering them.

For another satisfying pork dinner, see our peppercorn pork chop with crispy garlic potatoes.

Have you tried this recipe? Let us know how it went in the comments and share your favourite barbecue variation.