The Georgia Peach Pit Pork Belly Burnt Ends

There’s a stretch of highway outside Savannah where the peach stands start popping up every June, and my granddaddy used to pull over at every single one. He’d come home with a whole bushel, and half of them would end up in his secret BBQ glaze before the sun went down. I remember standing on a milk crate next to his smoker, watching those pork belly cubes turn golden and sticky while the peach glaze bubbled and caramelized. This recipe is my love letter to those summer evenings — sweet Georgia peaches meet low-and-slow pork belly, and the result is nothing short of heavenly.

Ingredients

• 2 lbs skin-off pork belly, cut into 1½-inch cubes
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon fine sea salt

Georgia Peach-Bourbon Glaze

• 2 ripe peaches, pitted and diced (about 1½ cups)
• 3 tablespoons raw honey
• 2 tablespoons coconut aminos
• 2 tablespoons bourbon (or apple cider vinegar for alcohol-free)
• 1 tablespoon avocado oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• Pinch of sea salt

Garnish

• Fresh thyme sprigs
• 1 peach, sliced into wedges and grilled
• Flaky sea salt

Instructions

1. Season the pork belly: Pat the pork belly cubes completely dry with paper towels — this is crucial for getting a good sear. In a large bowl, toss the cubes with avocado oil, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and sea salt until every piece is evenly coated. Let them sit at room temperature for 15 minutes while you make the glaze.
2. Make the peach-bourbon glaze: Heat 1 tablespoon avocado oil in a small saucepan over medium heat on the stovetop. Add the diced peaches and cook for 3–4 minutes, stirring occasionally, until they soften and start to break down. Add the raw honey, coconut aminos, bourbon, apple cider vinegar, smoked paprika, cinnamon, and salt. Bring to a gentle simmer and cook for 8–10 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon. Use an immersion blender or transfer to a blender to purée until smooth. Set aside — you should have about ¾ cup of glaze.
3. Preheat the grill: Set up your grill for two-zone cooking — one side on high heat (450–500°F) and one side on medium-low (275–300°F). If using a gas grill, light one side to high and leave the other on low. Clean and oil the grates with a folded paper towel dipped in avocado oil.
4. Sear the pork belly: Place the seasoned pork belly cubes directly on the hot side of the grill. Sear for 2–3 minutes per side (4 sides total, about 8–12 minutes), turning with tongs, until each side develops a deep golden-brown crust. You want crispy, caramelized edges — don’t move them too early or they’ll stick.
5. Glaze and slow cook: Move the seared cubes to the cooler side of the grill. Brush generously with the peach-bourbon glaze on all sides. Close the lid and cook for 20–25 minutes at 275–300°F, brushing with more glaze every 7–8 minutes (you’ll glaze them about 3 times total). The burnt ends are done when they’re deeply caramelized, sticky, and tender enough that a toothpick slides in with almost no resistance. Internal temperature should read 195–200°F.
6. Grill the peach garnish: During the last 5 minutes of cooking, place the peach wedges directly on the hot side of the grill. Cook for 2–3 minutes per side until you see distinct grill marks and the edges start to caramelize.
7. Serve: Transfer the burnt ends to a serving platter or cast iron plate. Give them one final drizzle of the remaining glaze. Arrange the grilled peach wedges alongside, scatter fresh thyme sprigs over the top, and finish with a pinch of flaky sea salt. Serve immediately while they’re hot and sticky.

Tips

• Choosing pork belly: Ask your butcher for a piece with even fat distribution. Skin-off is essential — skin won’t render properly on the grill and will turn rubbery.
• No grill? No problem: You can sear the cubes in a cast iron skillet on the stovetop over high heat, then finish them in the air fryer at 300°F for 20–25 minutes, glazing every 7 minutes.
• Peach swap: If peaches aren’t in season, use thawed frozen peaches or ripe nectarines. Canned peaches (in juice, no syrup) work in a pinch.
• Make-ahead glaze: The peach-bourbon glaze keeps in the fridge for up to 5 days. Reheat gently before brushing on the pork.
• Leftovers: These reheat beautifully in a cast iron skillet over medium heat with a splash of water to loosen the glaze. Toss them into tacos, on top of a salad, or alongside grilled sweet potatoes.