This Is The Key To Perfect Texture And Flavor In Pork Belly Burnt Ends - Tasting Table

"It starts by curing pork belly in a salt brine with maple syrup and sugar. All that sugar is what helps the burnt ends caramelize and gives them their distinct smoky-sweet flavor."

"As the burnt ends cook, the sugars caramelize first, lending the pork a deliciously sweet crust. The salt in the brine breaks down proteins, making it more tender and juicy."

Read at Tasting Table