Looking for a show-stopping holiday dish? These pork belly burnt ends are the perfect addition to your Christmas spread! Smoky, tender, and coated in a sweet BBQ glaze, they’re sure to impress your guests and elevate your festive feast. Keep reading for the full recipe!
Ingredients
Method
1. Preparation:
- - If your pork belly has skin, remove it with a sharp knife.
- - Cube the pork belly into 1.5-inch pieces.
2. Seasoning:
- - Toss the pork belly cubes in worcestershire to coat them evenly.
- - Mix all the dry rub in a bowl. Apply the rub generously over the pork belly cubes, ensuring they are well-coated on all sides. Let sit for at least 30 minutes or up to an hour for better flavor infusion.
3. Grill Setup:
- - Preheat your gas grill for indirect cooking by lighting only one side or one burner. Aim for a temperature of 250-300°F.
- - If you want to add smoke, place wood chips in a smoker box or create an aluminum foil pouch with holes. Place this over the lit burner.
4. Smoking:
- - Place the seasoned pork belly cubes on a wire rack over the unlit side of the grill for indirect heat. Close the lid and let them smoke for about 2-3 hours.
- - Braising: After the initial smoking, transfer the pork belly cubes to an aluminum pan. Add BBQ sauce, brown sugar, and butter. Mix everything well to coat the cubes.
5. Second Cook:
- - Cover the aluminum pan with foil and return it to the grill over indirect heat. Continue cooking for another 1-2 hours until the pork belly is tender. Check periodically; you might need to adjust the heat or add more sauce if it starts to dry out.
6. Finishing:
- - Remove the foil cover, stir the burnt ends to ensure they're well-coated in the sauce, and let them cook for another 15-30 minutes uncovered to caramelize the sauce slightly.
7. Serve:
- - Let the burnt ends rest for a few minutes after cooking to allow the sauce to set. Serve hot as an appetizer or side with toothpicks.
