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Asian Pork Belly Burnt Ends

So I tried some Asian style pork belly burnt ends. Used Savory Spice Asian Delight BBQ Rub for the smoke stage. Then a mix of soy, hoisin, fish sauce, garlic, ginger, lemon grass, and others for the bath. The BGE was at 275 avg for the smoke (cherry) and 300 for the bath.

Unfortunately I ran too long for the first step so some of the succulence was lost. And there was a little too much salt in the rub and sauce. But with adjustments I'd do it again.

Rubbed and ready to go in the Egg.
Plated with some braised bok choy.

Kevin

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


Comments

  • pgprescottpgprescott Posts: 10,513
    Cool idea! Looks pretty damn good to me. 
  • YukonRonYukonRon Posts: 12,206
    I see nothing wrong with that plate, outstanding cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lousubcaplousubcap Posts: 16,751
    Love pork belly burnt ends.  Will have to try your recipe.  Looks great to me.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Oh, man!  Looks great.  And the bok choy makes it healthfully balanced!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Hans61Hans61 Posts: 3,405
    Nice take on burnt ends man!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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