Pork Belly Burnt Ends
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