so i just randomly came across a post on another site about pork belly burnt ends. (and i realize they aren't real burnt ends--- but they are smokey, grilled pork belly
has anyone tried them?
im thinking of making them my first cook on my blaze kamado and want to do a homemade sauce.
considering going fruit forward...do you think a cherry or blueberry chipotle would pair better with belly? or many just keep it traditional?
any insight on the cook or flavors would be appreciated.
John "JR"
Minnesota/ United States of America
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Yes! There are amazing here is how I do them.
I love to make Malcolm Reed's Pork Belly Burnt Ends.
Here goes......
Take the pork belly and cut it into cubes about an inch square. Then take the cubes and cover them in your favorite sweet rub. (Memphis Dust is a great option for this)
I like to put the cube on a wire rack, this makes it pretty easy to move them all in and out of the smoker. (I do this with wings as well) Then I place the rack in the smoker at about 275 F. Let them smoke until they are at about 175 F internal, or they have enough bark. To me, the more bark the better, especially for burnt ends.
Once they have enough bark, take them out of the smoker and throw them into a foil or stainless pan. Cover the pieces in brown sugar, throw in a half or full stick of butter and maybe some honey or a sweet sauce. I looooove Blues Hog Sauce for this step. Cover the pan and throw it back on the smoker. Let them cook until about 190 F.
They should be soft and very tender. Remove the foil top and cover with a glaze of your choice. ( I like to use Texas Pepper Jelly's Rib Candy.) Make sure they are good and covered in the glaze.
Then return to the smoker, uncovered just to firm up that glaze. Enjoy. These are amazingly good.
Just tried a Filipino dish called "tocino" in a restaurant. I'ts basically a crispy, sugar glazed strip of pork belly. The traditional cooking methods are boiling (???) and deep frying, but I suspect a smoking technique would be very successful when followed by a sear. I haven't tried it yet, but it's on the list, along with oodles of other ideas, including a couple of Elton's BBQ 's that he posted today.
Smoked belly is good eats!! Really really really good eats. Served cubed with a little kicked up spice sprinkled all over.
Too rich for serving with BBQ, in my opinion.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Those look tasty. I haven't done anything with pork belly before, but this certainly looks like a candidate for my first attempt. Thanks for the recipe tips Spinaker !
Had a third of a whole cooked pork belly in the freezer. Had a family thing Saturday, and decided to try doing the belly as burnt ends. Originally cooked with MMDR++, so cubed, tossed with more of the same rub, smoked in the kettle for ~ 2 hours. That got a reasonable bark on them, and good smoke flavor. Then took a bit of a short cut, just made up a glaze from brown sugar, agave syrup, cider vinegar, butter, and a little salt. Nuked it to melt the sugar. Drizzled and tossed to cover, then threw in the oven at 270 for about an hour, as the kettle was being used up doing a pair of tri-tips. Packed it all up, and off to the party, to join up with the boneless leg of lamb the BIL did on his Rec Tec. Managed to not get photos before consumption, but ...
The day after remains of a bowl full of pork belly burnt ends and two tri-tips
We are all starting to think the same thoughts...literally just made these yesterday. I finished them with the gochujang glaze from chefsteps. That glaze is a home run btw.
"I can't freaking wait, no, I can't freaking wait. Smoking that pig candy, can't wait til it hit's the plate!" (Sung to the tune of "I can't freaking wait!")
Inspired by Spinaker 's recipe above! Used MMD rub, Blue Hog for sauce, Meatheads glaze. Didn't use Malcome Reed's butter and brown sugar and these things were great! I bet the butter would bring 'em to a new level. I would use both if I was doing this as finger food for a party but this was dinner so I cut those out to live another day. 😊
Looks great! Good call on holding the Brown Sugar and Butter, that does bring it to a whole new level of richness. Try the, for a party. Great cook MK!
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