Pork Belly Burnt Ends
Pork Belly Burnt EndsPrint
boneless/skinless pork belly
80 - 100gr.
barbecue sauce of your choice
60gr. brown sugar
chips of your choice
Red bell peppers
and BBQ sauce of your choice
rosemary or thyme
- Cut the belly into 3x3cm cubes and season with the rub. Place in a freezer bag or vacuum seal and refrigerate overnight.
- Prepare the grill. Set the grill at 150 degrees and fill the smoking box with wood chips. The chips can be soaked beforehand, but you don‘t have to.
- Place the smoker box directly on the burner and heat it up.
- Smoke the belly over indirect heat for min. 1.5-2 hours. The belly should have a nice golden yellow colour.
- Now place the belly in an ovenproof dish. Put the butter, sugar and barbecue sauce on top of the belly. Mix everything well again and cover the dish tightly with aluminium foil. Place it in the indirect zone of the grill and cook for another hour at 120-130 degrees. Stir in between.
- After one hour, remove the foil and continue to cook indirectly at 150 degrees for approx. 30 minutes, stirring frequently so that the stock forms a nice crust around the meat.
- Grill the peppers on the sizzle zone or over direct heat until they are black - yes, they should be really black - don‘t worry, the skin will come off later.
- When the peppers are well „charred“, immediately put them into a freezer bag with the herbs and seal it.
- Now sweat the peppers for 10-15 minutes so that the skin can be peeled off better.
- Remove the peppers from the bag and peel off the skin, remove the core and seeds and cut into bite-sized pieces. Season with a strong barbecue sauce and a bit of salt and pepper.