I think this should come with a health warning. Sure they're decadent, sensual, tasty and a party hit but holly crap, dont tell your cardiologist. 
Pork belly burnt ends are a simple treat that should be made to share with as many people as possible and a guarantee that even the most picky, fat counting person in the crew will have more than one piece.
The process beginning to end is simple:
1) Skin and trim excess fat off a pork belly
2) Cut into cubes ( i go approx 1.5 x 2" cubes)
3) Place In a bowl, and cover in a drizzle of olive oil and your favorite seasoning ( I use Led Freddie's Roadkill Heavenly Pork Rub). I use about 1 cup to evenly coat all sides with a thick bark of seasoning.
4) Lay out evenly on a rack for your smoker and place in your preheated smoker set at 250 degrees
5) Smoke for 3 hours and wait patiently.
6) Remove from the smoker and put in a foil pan.
Add 1 to 1.5 cups of your favorite BBQ sauce.
Add 2 oz of dark rum
Add 4 Tsp butter
Add 1/4 cup brown sugar
Add 1/8 cup of honey
Mix around and coat all your pork evenly before covering in foil
7)Return to the smoker for another 90 minutes
8) Remove and let stand at room temperature for 15 minutes before uncovering and plating. I use a slotted spoon to drip away as much of the remaining grease as possible. Garnish with some seeds or chopped pecans. Some chopped fresh cilantro would work great too.
If you're handy with a knife, take that skin off and make some crackle later on.
I took off a lot of fat but lets be honest, if you take it all, theres nothing left to talk about.
I was planning on serving 6 so cut these into 1.5 x 2 inch cubes. I just thought it would look more interesting than 2 x 2 boxes.... call it thinking outside the box???
A pork belly is like a box of chocolates, ya never know what you'll get but when you cover it up in your favorite rub, who can tell anyway.
Trayed up and ready to go I set them up with the fat side up to keep the meat moist.
That heavy coating will make for a sweet thick bark coming up in 3 hours.
I use an electric smoker from Dyna Glo for smaller batches of smoke. It also fits in the RV real nice when we head south for the winter.
Oh yeah, you'll want to catch the drippings.
After 3 hours the bark has formed and a lot of the extra fat has gone away. It's time for the moist ingredients and to be slid in the foil pan.
Why butter? Because grandma put butter on everything. Until she discovered Franks that is, then she put that *hit on everything."
Mix it and wrap it and you're good to go back into the smoker for 90 minutes.
When I plate it, I stack it to allow excess fats to drip away. Pick from the top but i guarantee that folk will ignore the skid mark of grease once the top layers of burnt ends are gone.
Plain or a little decoration, these bad boys are a hit as an appetizer or pre triple bypass delight.
Pork belly burnt ends are a simple treat that should be made to share with as many people as possible and a guarantee that even the most picky, fat counting person in the crew will have more than one piece.
The process beginning to end is simple:
1) Skin and trim excess fat off a pork belly
2) Cut into cubes ( i go approx 1.5 x 2" cubes)
3) Place In a bowl, and cover in a drizzle of olive oil and your favorite seasoning ( I use Led Freddie's Roadkill Heavenly Pork Rub). I use about 1 cup to evenly coat all sides with a thick bark of seasoning.
4) Lay out evenly on a rack for your smoker and place in your preheated smoker set at 250 degrees
5) Smoke for 3 hours and wait patiently.
6) Remove from the smoker and put in a foil pan.
Add 1 to 1.5 cups of your favorite BBQ sauce.
Add 2 oz of dark rum
Add 4 Tsp butter
Add 1/4 cup brown sugar
Add 1/8 cup of honey
Mix around and coat all your pork evenly before covering in foil
7)Return to the smoker for another 90 minutes
8) Remove and let stand at room temperature for 15 minutes before uncovering and plating. I use a slotted spoon to drip away as much of the remaining grease as possible. Garnish with some seeds or chopped pecans. Some chopped fresh cilantro would work great too.
If you're handy with a knife, take that skin off and make some crackle later on.
I took off a lot of fat but lets be honest, if you take it all, theres nothing left to talk about.
I was planning on serving 6 so cut these into 1.5 x 2 inch cubes. I just thought it would look more interesting than 2 x 2 boxes.... call it thinking outside the box???
A pork belly is like a box of chocolates, ya never know what you'll get but when you cover it up in your favorite rub, who can tell anyway.
Trayed up and ready to go I set them up with the fat side up to keep the meat moist.
That heavy coating will make for a sweet thick bark coming up in 3 hours.
I use an electric smoker from Dyna Glo for smaller batches of smoke. It also fits in the RV real nice when we head south for the winter.
Oh yeah, you'll want to catch the drippings.
After 3 hours the bark has formed and a lot of the extra fat has gone away. It's time for the moist ingredients and to be slid in the foil pan.
Why butter? Because grandma put butter on everything. Until she discovered Franks that is, then she put that *hit on everything."
Mix it and wrap it and you're good to go back into the smoker for 90 minutes.
When I plate it, I stack it to allow excess fats to drip away. Pick from the top but i guarantee that folk will ignore the skid mark of grease once the top layers of burnt ends are gone.
Plain or a little decoration, these bad boys are a hit as an appetizer or pre triple bypass delight.
