Pork Belly Burnt Ends

[Cloud_Lnn]

Pork Belly Burnt Ends


Pork belly burnt ends is delicious! Below pictures are from my recent cooking in a morning with our offset smoker.

Burnt ends do not surprise me with its tenderness, because we have a similar dish called "Hong Shao Rou". To me they are cousins!

Different that Chinese HSR is more soy sauce based, while the BE is smoky. And they are both sticky, Tender, Melt-in-mouth soft.

I used to ask elders but never figured out exactly how long the HSR should be braised, I believed there are some key points in their answers:

- Slow and low

- Toothpick tender, meaning probe with a toothpick into the meat and pull it out without and resistance.

Until when I picked up BBQ cookings (I used thermometers a lot), it is 95C (or 203F) that most braising, smoking meat is supposed to get tender and soft.



Prepared a whole pack of US pork belly 4.7kg.


Cut them into cubs



Rubbed with my own rubs


Smoked for about three hours



Then I added butter, brown sugar, and honey


Then covered with foil paper and another two hours



Done! Delicious!

[Grillin Dad]

Looks awesome! I've got a 3 lb belly in the freezer, I gotta try this (when it gets a bit warmer)!

[Cloud_Lnn]

Timeline

• 08:00 Start to prepare
• 09:30 Start to Smoke
• 12:30 Added Butter, Brown Sugar, Honey, and covered with foil paper
• 14:30 Done

Also with the initial 4.7kg raw meat, we only got 2.2 finished.

[texastweeter]

Loss is pretty high on pork anyway, add it that it is belly which is mainly fat and that is to be expected.

[Jerod Broussard]

Goodness I was wishing I could eat my screen!!!

[DogFaced PonySoldier]

Oh word those are some amazing looking pork bellies! I gotta start ordering from China! I sure havent ever seen any here that look even close to that great!

Welcome to The Pit!

[58limited]

Those do look great, nothing like that around here.

[gboss]

I think he actually said it was a US origin pork belly. It does look like an exceptionally nice belly!

[btuckertx]

If you ever find yourself in OKC, try Super Cao Nguyen (spelling!?) for pork bellies and a whole lot more. Just bought a couple - not as nice as the ones above, but didn't know exactly what I was looking for. Now I do! - and will let you know how they turn out.

[RonB]

Another great lookin' cook. Have you tried using the HSR recipe, but smoking the meat?

[58limited]

Looks great! You've convinced me to pull a pork belly out of the freezer and make these today.

[bbqLuv]

Pork belly burnt ends, just maybe the best bite in BBQ. IMHO.

[jfmorris]

Cloud_Lnn Wow! You've gone from silent in the Pit to showing off your amazing skills! That is some great looking pork belly - much better looking than what I can get here. More lean, less fat on yours, and the lean is marbled too. Your end results look amazing! I look forward to seeing more cooks from you.

[Jim White]

I just ate lunch but after seeing those pictures I'm starving now.

[HawkerXP]

Looks great!

[Greygoose]

Great looking pork belly and awesome looking result,,,

[Texas Giant]

Those look great! I'm looking to try something new on my PBBE. What type of spice rub did you use?

[Starsky]

After reading your post I gave it a try. They did not look like yours when I was done. And I should have gone sweeter

[KarchyBBQ]

This is consistently one of my favorite recipes. I like to add about two cups of thin BBQ sauce (ideally, a little spicy) to it too!