Pork Belly Burnt Ends are taking the UK BBQ Community by storm so I thought it was about time I jumped on the band wagon and gave them a go. I can’t claim any credit for the recipe but my method of cooking them is based on the method used by Malcom Reed from howtobbqright.com.
My braising liquid ingredients are a little different but the method is similar and the end results are just as tasty. I’ve put together a video showing the process and all the ingredients are listed below.
I cut the pork belly into 3 inch strips rather than into cubes as they are a little easier to handle on the grill during the initial smoke. I coated the belly strips in Angus & Oink ‘The General’ rub and left them to absorb the flavours for around 20 minutes.
Place the belly strips directly onto the cooking grate of your smoker, which should be set to around 120C, and smoke for 2 hours to develop the flavour and colour. When your pork belly has taken on the desired colour it’s time to take them off the smoker and cut them up into bite size cubes.
Place the cubes in a large roasting tin. At this point you want to add some flavourings that will mix with the fat rendering from the pork belly and give the burnt ends a sticky sweet flavour. For my braising mix I used around 2 heaped tablespoons of soft, light brown sugar, another coating of ‘The General’ rub, 2 large cubes of butter and around 2 tablespoons of apple cider vinegar. There isn’t a lot of liquid in this mixture but there will be plenty of fat cooking out of the pork belly to keep them moist.
Cover the tray with foil and place it back on the smoker for around 2 hours or until the bite size chunks are soft and tender.
The final step in the process is to remove the burnt ends from the braising liquid, toss them in BBQ sauce and put them onto the BBQ for 20 minutes, uncovered, to set the sauce. I used Angus & Oink Pitboss BBQ Sauce but
As far as serving suggestions go, they probably won’t last long enough to do anything creative with them so just dig in and scoff the lot!
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