Pork belly burnt ends are sometimes called meat candy, and the name is honest about what they are. Ninety minutes at 300°F is entirely about rendering fat. You are not browning yet, you are not glazing yet, you are just waiting for fat to become liquid and leave. Rush that and you serve people cubes of raw fat with sauce on them.

Sauce goes on after the render, never before. If you sauce these at the start, the brown sugar sits in rendering pork fat for an hour and a half and turns bitter and black. Roast naked, then toss in the Spit'n Fire and brown sugar mixture, then take the temperature up to 375°F for the last half hour.

This is the hottest sauce in the Mr. PoPo's line and pork belly is the richest cut in the case, and those two facts are what make this work. Fat blunts capsaicin, so heat that would be punishing on chicken reads as balanced here. Small portions, three ounces, and warn anyone who has not eaten your food before.