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Asian Flavored Pork Belly Burnt Ends

55Kevy
55Kevy Posts: 236
in EggHead Forum
Has anyone tried doing an Asian flavor profile for pork belly burnt ends?  Develop an Asian-inspired dry rub (unless anyone has a commercial rub that would suit) for the first part and then a soy/fish sauce/hoisin/sambal/mirin sauce for the final part...  Suggestions?

Kevin

Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR


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Comments

  • CtTOPGUN
    CtTOPGUN Posts: 612
    I would consider using a 50/50 blend of my AP seasoning blend (SPOG+++)with Penzey's 5 spice powder for a rub. Maybe a touch of dry mustard and ginger added in smaller quantities. I can't imagine this coming out less than fantastic!
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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