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Pork Belly Burnt Ends

Course Main Course, Side Dish
Cuisine American, BBQ
Keyword BBQ, Pork, Smoking
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Servings 6

Ingredients

  • 1 kg Pork belly Cut into 1" cubes
  • 200 g BBQ rub Of your choice, I used Butt Rub

Braising liquid

  • 3 tbsp Honey
  • 200 g Brown sugar
  • 200 g Butter Cut into cubes

BBQ Sauce/Glaze

  • 250 ml BBQ sauce Preferably sweet & sticky
  • 75 ml Apple juice
  • 100 ml Apple sauce
  • 1 tbsp Frank's Hot Sauce Or any hot sauce

Instructions

  • Get your BBQ/smoker set up for indirect cooking at 120C - 135C and add in any smoking wood you want to use. Apple, cherry, hickory and other sweet woods are recommended.
  • Cut your pork belly into inch cubes.
  • Cover all sides of the cubed pork belly with your BBQ rub, you might need more/less than the recipe calls for, just make sure it's properly covered.
  • Put your pork on the BBQ, don't cram it all on too tightly. You might want to put a drip pan underneath for the fat if you care about that.
  • Smoke for 2.5-3 hours, until the pork belly has taken in the flavour and colour.
  • Remove your pork belly from the BBQ and place into a tray, sprinkle with the brown sugar, scatter the cubes of butter evenly around the pan and then drizzle with the honey.
  • Bring the BBQ up to 130C - 135C.
  • Cover the tray with tin foil and place back on the BBQ, let it cook in the juices for 1.5 hours.
  • While that's cooking, throw all your glaze ingredients in a pan over a low heat.
  • Gently simmer while stirring until completely mixed.
  • Remove from the heat and set aside until needed.
  • Once the pork has finished (Squeeze a bit, it will be soft and juicy), transfer it from the juices to a clean pan.
  • Cover with the glaze, mix it in and make sure it's completely covered.
  • Put it back on the BBQ uncovered for 5-10 minutes to let the BBQ glaze go sticky.
  • Allow a few mins to rest and then serve.

Notes

Adapted from: How To BBQ Right