Mango-Glazed Pork Belly Burnt Ends with Chilli-Mint Salsa

A Mango and Pork Charred BBQ Salad

Prep time

25

Cook time

3 hours

Category

Main

Origin

Modern Australian BBQ fusion

A refined take on low-and-slow grilling, this dish pairs deeply smoked pork belly with a glossy mango glaze and a bright, chilled salsa. Designed for the Big Green Egg, it delivers rich, sticky depth balanced by fresh tropical notes—effortless elegance from a single ceramic fire.

Pork Belly Burnt Ends cooked on Big Green Egg Juicy
A charred mango and pork belly burnt end salsa salad

Ingredients


Pork Belly

  • 1kg Pork Belly, cut into 1cm cubes
  • Your favourite BBQ seasoning - we used Mingle Sweet and Smokey American Roast or Rub

Mango Glaze

  • 200g Butter
  • ½ Cup Brown Sugar
  • ½ Cup Water
  • 1 Mango

Mango Salsa

  • 1 Mango, cut into small pieces
  • ½ Red Onion, diced finely
  • 1 Lime, juice and zest
  • Small handful Mint leaves, chopped finely
  • 1 Green Chilli, sliced finely

Step-by-step



  1. Season the pork belly: Place the pork belly cubes in a large bowl. Generously coat every piece with your BBQ rub. Let it sit while you fire up the smoker/grill.
  2. Set up your smoker: Preheat your Hark offset, Kamado, Big Green Egg or ceramic grill to 135 °C (275 °F) indirect heat. Add a couple of chunks of fruit wood (apple or mango wood is perfect).
  3. Smoke the pork belly (3 hours): Arrange the pork belly cubes on a wire rack with small gaps for airflow. Place in the smoker and cook for approximately 3 hours until the internal temperature hits 90 °C (195 °F) and the outside has a beautiful mahogany bark. Spritz with apple juice every hour if they look dry.
  4. Make the mango salsa: While the pork belly smokes, mix all salsa ingredients in a bowl. Cover and refrigerate until ready to serve.
  5. Prepare the mango glaze (start when pork has ~30 min left): In a small saucepan over medium heat, melt the butter with brown sugar and water. Simmer 20–25 minutes until slightly thickened. Stir in the mango purée and cook another 3–4 minutes until glossy. Keep warm.
  6. Glaze the pork belly burnt ends: Transfer the smoked pork belly cubes to an aluminium tray. Pour over the hot mango glaze and toss gently to coat every piece. 
  7. Place the tray back in the smoker (still at 135 °C) for 20–25 minutes until the glaze tightens up and becomes sticky and caramelised.
  8. Rest & serve: Remove from the smoker, spoon into a serving bowl and top with the chilled mango salsa (or serve salsa on the side).
  9. Serve immediately while the pork belly is hot, sticky and insanely tender.


Pro Tips for Perfect Pork Belly Burnt Ends


  • Use pork belly with a good fat-to-meat ratio for maximum juiciness
  • Internal temp of 90–95 °C is the sweet spot for tender-yet-sliceable texture
  • Double the glaze if you like them extra saucy
  • Leftovers (if any!) reheat beautifully in the air-fryer at 180 °C for 5 minutes

Tag @biggreeneggau when you make these – we repost the best pork belly creations every week! 🔥

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