Pork Belly anyone tried burnt ends with it

Lit

We are having people over tomorrow and since the local costco now has pork belly its on the menu. Was thinking I would do burnt ends with it just like I would a shoulder but just cube them a little smaller. Anyone tried this and results?

Simcan

Certainly can't hurt to try...I have not tried it but if you google it seems plenty have.  Haven't seen anyone raving about it.  Depending on who your guests are and if you will have other stuff to eat, but I tend to try experiments out before having people over, to make sure food is good.

Eggcelsior

Standard braised pork belly is effectively one slab of burnt ends. I don't see why you couldn't do it by cubing part-way through the cook.

This is a funny recipe that is good:

http://foodspin.deadspin.com/how-to-cook-pork-belly-which-thoroughly-kicks-bacons-a-1619788169

Lit

Thanks Eggcelsior that may be th ewinner adapted to the egg and backwoods

SmokeyPitt

Here is a video/recipe from Pitmaster X that looks good too.  Most of what I have found on pork belly says to pull it around 155 degrees IT.  

Man I really want to try pork belly now. 

Lit

Thing is a beast

Lit

Decided to try 3 different ways since I have never done it before. Cubed a third of it and bringing that for a little while then I'm gonna smoke them to about 150 IT then finish them like candied bacon. Another third I am brining and gonna put it on first and season it with meat church fajita rub and cook that till it proves easy maybe a little over 155 and chop that up and make soft tacos out of that. The last third I did the rub from eggs posts above and gonna cook it like that link said. Will probably cube it to serve. Doing 3 racks of BB also so we should be good on food. Will post some pics later hopefully.

Lit

pgprescott

Sweet. You've got great, really great and just plain awesome coved there. 

SmokeyPitt

Is that an ice cold PBR? 

Lit

SmokeyPitt said:

Is that an ice cold PBR? 

It's Lisas birthday we got miller lite. That pic was from 8am

Durangler

Lit said:

Thing is a beast

Wow!! 
I wish Costco had those in my area!
Bacon, Bacon, Bacon

BYS1981

How'd they turn out? I have a pork belly in the freezer

tarheelmatt

Your Yeti got a smoke stack! 

Legume

Can't wait to see this finished.

Lit

by far the best were the candied pieces. I had 3 pounds of them cubed up in about 1" pieces and cooked them about an hour and a half around 300. They started off cooking in the tray but I put them on the rack not long into the cook. After an hour and a half I coated them with light brown sugar and habanero death dust and honey hog hot. I also brined them a couple hours first to get some saltiness. The one that was scored I cut into larger pieces and tried one and threw the rest out. Just too fatty to serve to people. The last one I choped and put back into the beer/drippings and that was pretty good for tacos but the only one I would do again would be the candied pieces. All 3 pounds were gone in probably an hour and our neighbor said it was the best thing he ever ate.

Lit

Couple pork belly tacos for breakfast. The beer sauce made these pretty good.

SGH

@Lit
I was real curious as to how this would turn out. I have never attempted it with belly, but I have made them with a couple of other cuts. Sounds like the one method was a winner. Glad to hear this my friend. It all sure looks good.