Pork Belly Burnt Ends

Eoin · June 2017

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 · June 2017

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

Eoin · June 2017

Done now, on the table and eaten.

lousubcap · June 2017

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 · June 2017

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 · June 2017

gmac · June 2017

SmokeyPitt said:

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

dougcrann · June 2017

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 · June 2017

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

Pork Belly Burnt Ends

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