My son brought me two Duroc heritage pork bellies, about 10 lbs each. Having a son at Deep Cuts Dallas has many advantages. I want to make burnt ends out of one of these. I've read about doing that here and even think I understand what to do. Here are my questions. Do I cook it differently because its heritage? It seams to have plenty of fat. Is there a way you've tried that is just rub, no sauce. I have a BBQ sauce hater in my bunch. I like to do a few for her. From the side it looks like one of those packages of bacon you pass on because there's a bit too much fat. Judging from the price on it I'd rather not mess it up. Thanks in advance.
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I cook a lot of Duroc meat and I don’t cook it any differently.
As far as the PB burnt ends I think you could follow Malcom Reeds recipe and just pull a few out and not sauce them. I would still add the butter, brown sugar and honey then instead of adding bbq sauce just use the liquid in the pan to glaze them.
i also like smoking a 4-5 lb chunk of belly whole to 165F IT then let it cool in the fridge overnight. Next day or when I’m ready to cook it I’ll slice it 3/4â€-1†thick, throw them on a hot grill and and let them reheat. Once hot I’ll brush on an orange marmalade for a glaze.-
+1 on the Malcom Reed method. Proves why Mother Nature made the best tasting foods so bad for you . . . she is trying to rid herself of us :-) -
PS: I am not a sauce fan either but pork belly burnt ends are the exception for me. -
Troutman We have several farmers around here that raise both Berks and Duroc hogs, mainly for the 4H kids. But the Duroc meat has a very distinct look and flavor, especially the hams. Seems like it’s closer to what pork used to tast like 40 or so years ago.
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Hater of just BBQ sauce or any sauce? I make a version of pork belly burnt ends that used a korean inspired sauce. Gochujang, gochugaru, soy sauce, brown sugar, sriracha. But if he's opposed to anything with a sauce, I'd go for a different direction than burnt ends. Can even do a non-cured bacon. Just smoke whole and then slice and pan fry. Would go create on a steamed bao bun with some pickles and hot sauceComment
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Oak Smoke - I'm not a sweet person either and I don't get the extra sweet Malcolm Reed version of the pork belly burnt ends. They are so rich and delicious, I don't need all that sugar and honey on them - thats why I started using korean flavors with only a touch of sugar to help caramelize everything but not sweet at all.
All you really need for PBBE is a braising liquid for the post-smoke and you can skip the glaze part. Or I like the pig candy idea below, just add cayenne to balance it out
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Here's a visual on Dadof3Illinois just described the Malcom Reed method. Also check out Harry Soo's Pork Belly Pig Candy. Leave the BBQ sauce off some of them and have a selection;
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We like the Malcom Reed method with our own sauce.Comment
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Instead of bbq sauce for a glaze at the end you could just use jam or more honey or like others have mentioned some sort of Korean condiment or even a thick teriyaki type sauce. Any of those would give you some delicious options.Comment
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The idea of a Korean sauce really appeals to me. I'll run it past her and see what happens. Honestly this woman is a purist, she just wants the end cut off a brisket and cubed for brisket burnt ends. She will eat every one you give her. We have a grandson like her. I can put strawberries, blueberries, and a chocolate donut on his breakfast plate. When he's finished the donut will still be there.
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I'm too lazy for the Malcom method, so I just cube up the belly, use the rub I have on hand, usually Hanks KC, or Blues Hog Sweet and Savory. Then smoke until tender, sauce, and finish. I have more than once considered skipping the sauce step simply because they are really tasty just rubbed and smoked.Comment
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