Dining and Cooking
Pork belly burnt ends, miso and butterscotch glaze.
In Italian Recipes

Pork belly burnt ends, miso and butterscotch glaze.



Pork belly burnt ends, miso and butterscotch glaze.

Ingredients
2kg pork belly, skin removed
2 tsp sea salt
1 tbsp brown sugar
¼ tsp chilli powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cracked black pepper
kimchi mac and cheese, to serve (Add link to recipe)
Miso butter
125g unsalted butter
110g (½ cup) brown sugar
1 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp white miso
100ml thickened cream

Method
Step 1: Prep the pork
Slice the pork belly into 3cm cubes.
Combine the salt, brown sugar, chilli powder, garlic powder, paprika and pepper in a small bowl, mix well. Transfer to a shaker jar if you have one.
Shake the seasoning over the pork, turning the pork over to coat evenly on all sides.
Place the pork pieces on a wire rack over a tray in a single layer.
Step 2: Cook the pork
Preheat a smoker to 120°C (250°F)(or your oven if you don’t have a smoker).
Place the tray of pork in the centre of the smoker and cook for 3 hours with the lid closed.
Step 3: Make the glaze
Heat a large, cast iron tray on the stovetop over a medium heat.
Add the butter, sugar, soy, vinegar and miso and whisk until melted and well combined. Bring to a simmer.
Whisk in the cream, then continue simmering until the glaze starts to thicken slightly.
Step 4: Finish and serve
Remove the pork from the smoker and add to the tray with the glaze. Increase the smoker temperature to 150°C (300°F).
Toss the pork gently to combine, then return to the smoker for 30 minutes. Stir pork every 10 minutes to mix through glaze as it begins to get sticky.
Remove pork from the smoker and serve coated in sauce with some Wombok slaw and Kimchi mac and cheese on the side. Enjoy!

#bbq #smoker #cooking #food #recipe

24 Comments

  1. @Viking102938

    You can tell this is all fiction because his wife actually knows what she wants to eat and somehow you're supposed to make pork belly burnt ends in time for lunch

  4. @krispykruzer

    Did you read my comments ?
    Coz if you did, you did the right thing.

    Awesome vibe and back to the original Andy cooks style that made you famous

    Well done

    More and more of the epic duo plz

  13. @jacobhortonmusic

    Hey me again, so for the burnt ends I'll give you a kansas city tip .. we eat at jackstack in kck .. firstly set the charcoal and smoker outside with oak or hickory.. use mustard as a base with a rub not salt and pepper.. then you want to smoke it and inject it with butter and apple juice because there is flavor inside the meat and you want to smoke it on low for about 8 hrs. Then take the resting juices and dump it on the meat after. Tell me what you think

  24. @thestruggling

    Wait I’ve just been paused on that view of the racks against the wall. Does something for the girl inside me who loves an organized kitchen… tour video?