Pork Belly PPP (Pick Prep Portion)(Burnt Ends & Bacon)

The Meat Hook

Pork belly is the cut that gave us both bacon and burnt ends — and that alone makes it a BBQ legend. It’s rich, fatty, and downright indulgent when cooked low and slow, with just enough chew to keep every bite interesting.

The thing is, pork belly intimidates some folks. It looks like a big slab of fat with streaks of meat running through it. But when you learn how to pick the right belly, trim it for balance, and portion it correctly, you unlock one of BBQ’s most versatile cuts. From candied burnt ends to crispy skin bites, pork belly delivers flavor that turns casual guests into lifelong fans.

By the end of this post, you’ll know:

• How to buy pork belly (skin-on vs. skinless, sliced vs. slab)

• How to trim for even cooking and bark

• How much pork belly to buy depending on your crowd

• Why pork belly works for everything from bacon to burnt ends

• Pro tips for handling one of BBQ’s richest cuts

Picking: What to Buy

Pork belly comes from the underside of the hog — the same primal that bacon comes from.

What to look for:

• Skinless vs. skin-on: For BBQ, skinless is usually best. Skin blocks rub and smoke penetration, and most U.S. markets sell bellies without skin. If skin-on, you’ll need to score or remove it.

• Marbling: Look for a belly with balanced layers of fat and lean. All fat = greasy; all lean = dry.

• Uniform thickness: Avoid bellies that taper too thin on one side — they’ll cook unevenly.

• Slab vs. pre-sliced: Slabs (5–12 pounds) give you control over how to cut (burnt ends, bacon, cubes). Pre-sliced belly strips are fine for stir-fry or small cooks, but not ideal for BBQ.

👉 Tip: Ask your butcher for the center-cut section of the belly. It’s the most uniform and best for BBQ.

Prepping: How to Trim

Pork belly doesn’t need much trimming, but a little attention makes a big difference.

• Square the edges so it cooks evenly.

• Remove any hanging flaps of fat or loose meat that will burn or dry out.

• Skin-on belly: Either remove the skin completely or score it deeply if you’re after crispy bites.

👉 Pro move: Chill the belly before cubing for burnt ends. Cold fat cuts clean, and you’ll get neater cubes for even cooking.

Portioning: How Much Do You Need?

Raw pork belly loses about 30% of its weight during cooking.

• As burnt ends (main dish): Plan ½ pound cooked per person (~¾ pound raw).

• As bacon-style slices or crispy bites: Figure ⅓ pound cooked per person.

Example: A 10-pound raw slab yields ~7 pounds cooked. Enough for 14–16 people as a main dish.

 

Pitmaster’s Tips

• Ask for the center cut — most even thickness.

• Always square edges for uniform cooking.

• Chill before cubing to get clean, even pieces.

 

Pair It

• Pickled Vegetables: Acid balances the fat.

• Corn Pudding: Sweet and creamy contrast.

• Collard Greens: Earthy counterweight to richness.

• Potato Rolls: Perfect for sliders or soaking up sauce.

• Crisp Pilsner: Light beer cuts the fattiness.

• Iced Lemon Water (zero-proof): Bright, refreshing reset.

Closing Thought

Pork belly reminds us that BBQ isn’t about restraint — it’s about celebration. Every cube of burnt end, every slice of crispy belly is a bite of indulgence that brings joy to the table.

It’s also a cut that teaches patience. Render the fat too fast and it turns greasy. Treat it with care and time, and you’ll discover why pitmasters guard their belly recipes like gold.

At the end of the day, pork belly is BBQ’s crowd-pleaser in disguise. Simple to buy, simple to prep, and capable of delivering flavors that keep folks talking long after the pit goes cold.

 

The PitMaster’s Toast

Here’s to the cut that gave us bacon and burnt ends. Pork belly proves BBQ is about pleasure, not perfection.

Cheers!

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling & Outdoor Living is the Way.

 

If you liked this post, check out:

• Chuck Roast PPP (Pick Prep Portion)

• Brisket PPP (Pick Prep Portion)

• Beef Ribs PPP (Pick Prep Portion)

 

Hero Image Alt Text: Pork belly slab trimmed and portioned for smoking, rustic background, Stoking the Coals brand style.