Tried my hand at pork belly burnt ends today using this guide. Sprinkled MMD, but with hot paprika. They smelled great and looked great and most guest loved them. I thought they were too sweet, pretty much like candied bacon. Next time, I will cut down a bit on the brown sugar and the BBQ drizzle at the end...
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First Time Pork Belly Burnt Ends..
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Looks good...I added some red pepper flakes to the glaze to give them a little heat to go with the sweet...
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Club Member
- Jul 2017
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- Colorado
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- Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
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I like the red pepper idea. I am sure I'll "practice" again soon to continue to perfect the taste.
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Doing the same thing this weekend.. Was thinking of trying Meathead's new Banh Mi recipe rub and glaze. Sounded different and interesting!
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I tried the same recipe last weekend for my first time and my guest went crazy! AWESOME. I can't believe I haven't tried pork belly before but this is a new must do side every time I fire up the smoker. So easy and so good! Highly recommend if you haven't tried pork belly before.
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Those look great! That belly cost twice as much as mine did at the local grocery store here which is surprising. I made two batches, a few weeks apart as my first batch didn't work out so well as I wasn't paying attention to my smoker temps and it got way too hot... second batch came out spectacular! I recommend trying them on Chinese Pork buns with some quick picked cucumbers. They are spectacular!!
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Sure...it's not scientific as I eyeball most of it and basically made it up. This is what I do:
I follow the standard Pork Belly Burnt Ends recipe as usual. While they are cooking, Slice up some small-cucumbers (the smallest width/thin ones you can find so they are firm and not super full of seeds). Place the sliced cucumbers in a small bowl, sprinkle with kosher salt while mixing to be sure you get them all covered as you would if salting meat for a dry brine. Add white sugar to the cucumbers. The ratio should be about 3-1 Sugar-Salt. They will be both salty and sweet. Mix them up and let them marinate in the refrigerator. Mix them occasionally until you use them. The good thing about these is they do not take a ton of time to pickle and will taste great even in as little as an hour. They will look dry at first but the moisture will pull out over time and as you mix them they will be fairly firm but gather more and more juice.
For the pork bun, I cheat as it is easy and they still taste great and buy them frozen and a local Asian grocery store. You want the ones that are round and fold in half like a sandwich. I put a pick so you can see what they look like. I steam them for about 30 minutes and they come out perfect. You can also make them from scratch pretty easily, but these taste great and and are super easy.
Once the pork belly is cooked, I top the bun with the pickled cucumbers, and a small amount of Hoisin Sauce (available everywhere in the asian section of grocery stores), and finally add the pork.
I promise they come out amazing and are super simple. I used to make tacos for the most part with leftovers and extras, but now do this frequently instead as they are better and more exotic. You can also use the same buns and recipe with pulled pork and brisket. All are amazing.
The picture I posted is an example and not one of mine as I haven't taken pictures of the process but wanted you to see what the buns look like.
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