It is always very rewarding when the people that pigged out on my Pork Belly Burnt Ends pay me compliments. I always humbly tell them I'm able to do it because of the great people from the pit.
Most who indulged posted on the Whattsap groups I advertise on how "amaizing" the food was. It was enjoyed both on a toasted bun with chips (fries if you must) or a 200g serving of pure porkaliciousness.
Because of the amount I make I have taken to cutting the belly into strips instead of cubes and slicing up after the first round. It's makes picking tjem up off the grid a lot easier.
The rub was MMD and then coated with Huskee's original shawsh.
Hereunder is one batch of 3.
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Most who indulged posted on the Whattsap groups I advertise on how "amaizing" the food was. It was enjoyed both on a toasted bun with chips (fries if you must) or a 200g serving of pure porkaliciousness.
Because of the amount I make I have taken to cutting the belly into strips instead of cubes and slicing up after the first round. It's makes picking tjem up off the grid a lot easier.
The rub was MMD and then coated with Huskee's original shawsh.
Hereunder is one batch of 3.
​
​
​
​
​
​​​​​​​
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