- Jun 28, 2015
- 483
- 296
In a reoccurring theme with us, "Momma" decided last minute she wanted Smoked Tuna dip for New Year's eve. I had time to thaw the Tuna, but no way the brisket's or chucks I have in the freezer were going to be ready in time.
I have been playing with Pork Belly burnt ends. This is my second attempt. I grabbed a fresh pork belly from Publix. It only weighed 2.25 with the skin on, and most of it was pretty thin. I got to find a source here in South Florida for a nice thick fresh pork belly to really do this right.
Since it was so thin, I decided to cook whole then cube. IF I can find a thicker one I will cube before cooking to get more bark per square inch!
Anyway @225 until IT was 165, then in pan with brown sugar, honey and butter covered with foil for 90 minutes.
Pulled the foil, drained the liquid, Sweet sauce with a bit of extra honey, bumped smoker temp to 250, did 15 minutes. They weren't quite sticky enough, so gave a stir and did 10 more minutes.
Not a lot of bite size morsels produced from this tiny poke belly. But each one packs a punch of sweet smokey pork goodness. Just have to be sure to stop at your fingers because they are sticky enough its hard to tell where they stop and your fingers begin.
"Momma" doesn't like fat, especially pork. But there sure wasn't anything left from the nuggets I gave her!!
I may clog my arteries before I get this recipe perfected. But it is worth it!
Before Cubing and into the pan.
No need for a caption!
I have been playing with Pork Belly burnt ends. This is my second attempt. I grabbed a fresh pork belly from Publix. It only weighed 2.25 with the skin on, and most of it was pretty thin. I got to find a source here in South Florida for a nice thick fresh pork belly to really do this right.
Since it was so thin, I decided to cook whole then cube. IF I can find a thicker one I will cube before cooking to get more bark per square inch!
Anyway @225 until IT was 165, then in pan with brown sugar, honey and butter covered with foil for 90 minutes.
Pulled the foil, drained the liquid, Sweet sauce with a bit of extra honey, bumped smoker temp to 250, did 15 minutes. They weren't quite sticky enough, so gave a stir and did 10 more minutes.
Not a lot of bite size morsels produced from this tiny poke belly. But each one packs a punch of sweet smokey pork goodness. Just have to be sure to stop at your fingers because they are sticky enough its hard to tell where they stop and your fingers begin.
"Momma" doesn't like fat, especially pork. But there sure wasn't anything left from the nuggets I gave her!!
I may clog my arteries before I get this recipe perfected. But it is worth it!
Before Cubing and into the pan.
No need for a caption!
