This recipe is inspired by the Hasty Bake recipe https://recipes.hastybake.com/recipe...innamon-rolls/
My goal was to adapt the Hasty Bake recipe into "two perfect bites of sweet, savory, and, most importantly, decadent bliss." Or something. The reference recipe and others all yield very large rolls, much too large for how rich the pork belly is. Slicing the belly instead of butterflying it lets you control the size of the rolls effectively. The overall idea was to end up with "rolls" that were approximately the same size as typical "pork belly burnt ends" and use similar technique.
I've made them a few times now and they have always been a hit. I would love to hear feedback from The Pit.
Pork Belly Cinnamon Rolls
Ingredients:
1/2 pork belly, about 5lb (2.25kg)
1 cup dark brown sugar
2tbsp ground cinnamon
1/4 cup kosher salt
1/2 cup Meathead's Memphis Dust
1stick (4oz) butter
Cut pork belly into 1/8-1/4" thick slices
Lay flat on a sheet pan or other suitable surface.
Combine sugar, cinnamon, salt and spread evenly over pork belly.
Roll up the pork belly and hold the shape with a toothpick, fat cap up.
Coat the clean sides of the roll in Meathead's Memphis Dust.
Smoke uncovered 225f for 2 hours.
Transfer to pan, add butter, cover, and cook at 250F for an additional 3-4 hours.
Serve with icing/frosting on top (I used a famous cinnamon roll company "copycat" recipe).
Yield: approximately 18 rolls.
Time: active 30m. Total 6hr.
My goal was to adapt the Hasty Bake recipe into "two perfect bites of sweet, savory, and, most importantly, decadent bliss." Or something. The reference recipe and others all yield very large rolls, much too large for how rich the pork belly is. Slicing the belly instead of butterflying it lets you control the size of the rolls effectively. The overall idea was to end up with "rolls" that were approximately the same size as typical "pork belly burnt ends" and use similar technique.
I've made them a few times now and they have always been a hit. I would love to hear feedback from The Pit.
Pork Belly Cinnamon Rolls
Ingredients:
1/2 pork belly, about 5lb (2.25kg)
1 cup dark brown sugar
2tbsp ground cinnamon
1/4 cup kosher salt
1/2 cup Meathead's Memphis Dust
1stick (4oz) butter
Cut pork belly into 1/8-1/4" thick slices
Lay flat on a sheet pan or other suitable surface.
Combine sugar, cinnamon, salt and spread evenly over pork belly.
Roll up the pork belly and hold the shape with a toothpick, fat cap up.
Coat the clean sides of the roll in Meathead's Memphis Dust.
Smoke uncovered 225f for 2 hours.
Transfer to pan, add butter, cover, and cook at 250F for an additional 3-4 hours.
Serve with icing/frosting on top (I used a famous cinnamon roll company "copycat" recipe).
Yield: approximately 18 rolls.
Time: active 30m. Total 6hr.
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