Recipe: How to make pork belly burnt ends
Rated 5 out of 5
Prep. time:
420 min
Difficulty:
medium
Amount:
7 dishes
Cosher:
not kosher
Ingredients for Pork belly burnt ends:
- · 4 lbs (1.8 kg) pork belly, skin removed
- · 1/4 cup brown sugar
- · 2 tablespoons paprika
- · 2 tablespoons garlic powder
- · 2 tablespoons onion powder
- · 2 tablespoons salt
- · 1 tablespoon black pepper
- · 1 cup BBQ sauce of your choice
- · 1/2 cup honey
- · 1/4 cup apple cider vinegar
- · 1/4 cup apple juice
- · Wood chips for smoking (hickory or applewood work great)
Step-by-Step Guide for making pork belly burnt ends:
- Preheat your smoker to 250°F (120°C) using your choice of wood chips for flavor.
- Cut the pork belly into cubes, around 1.5-2 inches in size, ensuring they're similar for even cooking.
- In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create the rub.
- Generously coat the pork belly cubes with the rub, ensuring each piece is thoroughly covered.
- Place the seasoned pork belly cubes on the smoker rack and smoke for about 2-2.5 hours, or until they achieve a gorgeous mahogany color and have absorbed a good amount of smoke.
- In a separate bowl, mix BBQ sauce, honey, apple cider vinegar, and apple juice to create a glaze.
- Transfer the smoked pork belly cubes into an aluminum pan and pour the glaze over them, tossing gently to coat.
- Return the pan to the smoker and continue cooking for another 1.5-2 hours, or until the burnt ends are tender, caramelized, and have a sticky glaze.
- Once done, remove from the smoker and let them rest for a few minutes before serving.
Nutrition Advantages:
Pork belly, though rich, provides protein, essential vitamins (B6, B12), and minerals like zinc and phosphorus. However, it’s high in fat, so moderation is key. Opt for leaner cuts or trim excess fat for a healthier version. Using natural sugars and homemade sauces can control sodium and sugar content compared to store-bought options.
Dietary Alternatives:
For dietary restrictions, you can adjust the rub ingredients to accommodate various preferences. Substitute brown sugar with a sugar alternative like erythritol or monk fruit for a lower glycemic index. Swap out regular BBQ sauce with a homemade sugar-free or low-sodium version, or try a vinegar-based sauce for a tangy twist.
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