I started with 5 lbs of pork belly and cubed them up about 1"x1". I sprinkled them with a little rub that I threw together really quick. Some sugar, some Lawry's Seasoned Salt, a little paprika, some cumin, and a good amount of pepper. It really wasn't my favorite rub. But oh well.
Into the MES 30 they went at 225º-250º for 4 hours.
After the color looked like I wanted it to, I sampled one (realizing I missed it with the rub).
Then into a foiled pan where I added my precisely measured Pork Belly Burnt End Braising Liquid solution: a stick of butter, a couple handfuls of brown sugar, and a good squirt of honey. Be careful not to mess up these measurements or your PBBE's will not turn out good.
While in the braising solution I whipped up my glaze. I found these preserves and marmalade on clearance after Christmas and stocked up.
1/4 c. Cherry Preserves
1/4 c. Lime Marmalade
Juice from 2 fresh squeezed limes
Into a pot they go on med-low until everything is mixed pretty. I strained out the cherry chunks with a spoon and ate them right then and there.
Out of the braising liquid and mixed in with the glaze. Then back in the oven for about 15-20 minutes to set the glaze.
I ate some with the glaze, and then mixed some with the glaze and 1/4 c. of a mustard-vinegar BBQ sauce added in. Both were delicious, but two completely different flavors. Give them both a shot and let me know which one you liked better.
Into the MES 30 they went at 225º-250º for 4 hours.
After the color looked like I wanted it to, I sampled one (realizing I missed it with the rub).
Then into a foiled pan where I added my precisely measured Pork Belly Burnt End Braising Liquid solution: a stick of butter, a couple handfuls of brown sugar, and a good squirt of honey. Be careful not to mess up these measurements or your PBBE's will not turn out good.
While in the braising solution I whipped up my glaze. I found these preserves and marmalade on clearance after Christmas and stocked up.
1/4 c. Cherry Preserves
1/4 c. Lime Marmalade
Juice from 2 fresh squeezed limes
Into a pot they go on med-low until everything is mixed pretty. I strained out the cherry chunks with a spoon and ate them right then and there.
Out of the braising liquid and mixed in with the glaze. Then back in the oven for about 15-20 minutes to set the glaze.
I ate some with the glaze, and then mixed some with the glaze and 1/4 c. of a mustard-vinegar BBQ sauce added in. Both were delicious, but two completely different flavors. Give them both a shot and let me know which one you liked better.
