Pork Belly Burnt End Benedict

Pork Belly Burnt End Benedict

I am honestly not sure if you can call this a benedict. The muffin is swapped out for Texas toast. The ham is swapped out for pork belly burnt ends, but swapping out the meat in a benedict is common so that part is OK. The eggs and still poached, and the hollandaise is replaced with thousand island. This brunch dish was incredible and you need to take a nap after, but is it a benedict? I want to call it that still because I like saying Belly Benny.

I was so excited to use my new Ninja Woodfire to smoke the pork belly. I live in city apartments and move often, so the Ninja Woodfire is a perfect way for me to get to smoke things with my current setup. It was super easy to use and the pork came out amazing! Super smokey, natural and not over-smoked, and about 10 times more delicious than I was even expecting.

Inspiration for this dish

This dish was loosely inspired by a brunch dish Georgina had a few weeks ago at Sono Wood Fired here in Columbus. It was a short rib benny on Texas toast, so that is where I got the original idea and ran with it. I went with the burnt ends instead because I wanted to use my new smoker, and that helped me decide to BBQify the whole thing. The pork belly benedict was born!

pork belly on the smoker

Smoking the Pork Belly Burnt Ends

I tossed the pork with some spices I just threw together on a whim.

  • salt
  • chili powder
  • paprika
  • cumin
  • garlic powder
  • onion powder
  • celery salt
  • clove

The photo above is after I smoked them for about 2 hours.

toss the pork with bbq sauce

After the initial smoke, toss them in a store bought BBQ sauce and smoke them another hour! The sauce absorbs the smoke and gets crispy and sticky!

The final smoke for the pork belly to make them perfect for the pork belly burnt end benedict

This was basically candy to me and I couldn’t stop snacking. A perfect topping for the pork belly benedict!

Build the Pork Belly Burnt End Benedict

Toast the bread first with a lot of butter. Make sure the slice of bread is super thick!

Pile the meat high on top of the Texas toast

Pile up all the pork belly. REALLY PILE IT ON! So good! Next comes the poached eggs. If you have never poached eggs, it might feel intimidating to make them, but it really isn’t that hard.

I use the method of using a mesh strainer to remove the loose parts of the egg whites. You can learn more about the whole egg poaching method here.

Pork Belly Burnt End Benedict

Yea, you are gonna want to clear your schedule after eating the pork belly benedict, but it was so worth it! I used the homemade kimchi thousand island for this from my recent post but you can use your favorite store bought brand or homemade recipes!

Variations on the Pork Belly Benedict

You could make these with English muffins instead of Texas toast if you want them to be more traditional. And of course use hollandaise instead of thousand island. Other BBQ would be good on here as well. Brisket, pulled pork, or smoked chicken would be great! Or some really good smoked sausages.

Pork Belly Burnt End Benedict

Smoked pork belly burnt ends on top of Texas toast with two poached eggs and thousand island dressing
Prep Time45 minutes
Cook Time4 hours
Total Time4 hours 45 minutes
Servings: 2 people
Calories: 2595kcal



  • 2 pounds boneless, skinless pork belly chopped into 1 inch cubes
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon clove
  • BBQ sauce


  • 2 slices thick toast
  • butter
  • 2 poached eggs
  • thousand island dressing
  • pickled jalapenos


  • Mix all the rub ingredients in a bowl with the pork belly. Toss to combine.
  • Preheat smoker to 250 and smoke for about 2 hours until internal temp is at about 170
  • Pull the pork off the smoker and toss with your fave BBQ sauce. Return to smoker for another hour or so until internal temp is at 205. Remove from heat
  • Cook the bread slices with some butter in a large frying pan to golden brown
  • Plate the bread and top with pork belly. Top with eggs and smother in the dressing. Top with jalapenos and serve.


Calories: 2595kcal | Carbohydrates: 24g | Protein: 53g | Fat: 253g | Saturated Fat: 91g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 114g | Trans Fat: 0.02g | Cholesterol: 512mg | Sodium: 2319mg | Potassium: 1114mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 12mg

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