Pork Belly Burnt Ends

Eoin

Did pork belly yesterday and it worked really well. Kept it sub 250F for 4.5 hours then up to 325F for an hour to finish and reach 200 IT. Fat rendered nicely and great bark. Had rubber with mustard, syrup and spices.

Chopped up the left overs and put in a tray.



Added a mix of sugar, honey, Stubbs sauce and apple juice plus some butter. Going in covered in foil, then will uncover to try and get the right end product (never done any kind of burnt ends before).

rifrench

Looks good, I have some in my fridge now, need to try this!

Eoin

Done now, on the table and eaten.

lousubcap

Great groceries right there.  Meat candy for sure.  Congrats on the cook.
Here's a link to a method I have used that looks quite similar to your cook.  Provided for info:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ 

Eoin

lousubcap said:

Great groceries right there.  Meat candy for sure.  Congrats on the cook.
Here's a link to a method I have used that looks quite similar to your cook.  Provided for info:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ 

Thanks. I just guessed some quantities, would do a bit less sweet (not much) an add in a bit more salt and some sour. The boys ate these fast, me and Anne had to rescue the dish to get a couple of pieces for ourselves.

SmokeyPitt

gmac

SmokeyPitt said:

As a fat man of Scottish decent I find this both appropriate and realistic. 
I also agree. "Git in mah belleh!!"

dougcrann

lousubcap said:

Great groceries right there.  Meat candy for sure.  Congrats on the cook.
Here's a link to a method I have used that looks quite similar to your cook.  Provided for info:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ 

Thanks for the link. These are on my "list"....

Brason

That looks amazing. One of my favorite snacks for sure.