Pork belly burnt ends – unbelievably good, and so so easy
Pork belly burnt ends – unbelievably good, and so so easy
by HuskyToad
2 Comments
Pleasant_Ocelot_2861
I gotta try and make these.
What directions should i be following?
HuskyToad
I impulse bought a fully pork belly but had too many projects so I wanted something quick and easy. This was by far the easiest smoke I’ve ever done, almost effortless, yet one of the tastiest. Huge hit with the whole family, definitely making this again!
There are tons of good recipes out there. Here’s what I cobbled together:
**Prep and smoke:**
* Preheat smoker to 250F * Slice pork belly into 1.5” cubes, and transfer to meat lug or large bowl * If your dry rub doesn’t have salt: season with salt (1/2 tsp per lb), mixing as you go to get even distribution * Season heavily with your favorite pork dry rub, mix, season again, mix, and finally season a third time, and mix again * Evenly distribute on smoker racks, ensuring that no cubes are touching * Smoke for 3 hours, spritzing with apply cider vinegar every 30 minutes
**Braise:**
* Transfer to disposable aluminum pan * Toss with brown sugar, butter, honey, apple cider vinegar * Cover with foil, and smoke another 60-90 minutes, until internal temp is 200-205F * Remove the foil and cook uncovered for another 15 minutes to thicken up the sauce * Serve and enjoy!
2 Comments
I gotta try and make these.
What directions should i be following?
I impulse bought a fully pork belly but had too many projects so I wanted something quick and easy. This was by far the easiest smoke I’ve ever done, almost effortless, yet one of the tastiest. Huge hit with the whole family, definitely making this again!
There are tons of good recipes out there. Here’s what I cobbled together:
**Prep and smoke:**
* Preheat smoker to 250F
* Slice pork belly into 1.5” cubes, and transfer to meat lug or large bowl
* If your dry rub doesn’t have salt: season with salt (1/2 tsp per lb), mixing as you go to get even distribution
* Season heavily with your favorite pork dry rub, mix, season again, mix, and finally season a third time, and mix again
* Evenly distribute on smoker racks, ensuring that no cubes are touching
* Smoke for 3 hours, spritzing with apply cider vinegar every 30 minutes
**Braise:**
* Transfer to disposable aluminum pan
* Toss with brown sugar, butter, honey, apple cider vinegar
* Cover with foil, and smoke another 60-90 minutes, until internal temp is 200-205F
* Remove the foil and cook uncovered for another 15 minutes to thicken up the sauce
* Serve and enjoy!