So I made pork belly burnt ends for the first time after seeing so many great pics on this sub/YT etc.
I've never had them before and I loved the outcome! But I don't know if the texture was as expected.
Is the skin supposed to be thick and chewy?? If not, what could I do differently next time?
250F set up with indirect cooking. On for about 2h15m before they reached 170 internal after which I put them in a covered foil pan with brown sugar + butter. 30m covered and another 30m uncovered.
I loved the end result, just thought the skin was tough and chewy. Any tips are welcome!
by notacapedcrusader
5 Comments
Pure caramelisation, probably a bit overdone, i usually do mine on a skillet and let one side get chewy
Usually you have to hit the skin with high heat to get it crisp and puffed up. Folks will either take the skin off and fry it and cook the belly separately or deep fry the whole thing so it gets crispy.
More time higher heat. You really want to finish the sauce
After much digging, sounds like broiling or pouring hot oil on the skin will get it to crackle as well. All things I’ll keep trying in the future!
I’ve seen a lot of recipes where the skin was removed completely because you can’t make em low and slow and crispy at the same time. You can remove and freeze it for soups or some other stuff.
Besides the skin they look delicious by the way.