Search

  Home
  Cook
  Watch
  Read
  BBQ Club 365
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Pork belly burnt ends

This is a great summer’s evening party snack to share round.

 Phil Yeomans   Summer 2021 Join us on        @thebbqmag

 #PorkBelly #BurntEnds

 

 

 


 

Ingredients

 

Pork belly burnt ends

  • 500g pork belly 

Remove the skin from the pork belly, dice into 1-2 inch cubes, and place in a bowl and add the rub, add a good amount to cover the belly cubes evenly all over, place 
on a tray and keep in the fridge for 24 hours to marinate. 

Rub

  • 32g paprika
  • 32g salt
  • 32g sugar
  • 32g garlic granules 
  • 16g chilli powder
  • 16g cumin
  • 1 tbsp black pepper
  • 1 tbsp mustard powder
  • ½ tbsp cayenne pepper 

Mix all well together, this will make a good amount of rub mix, keep it in an airtight container and it can be used for cooks as you need it. 

BBQ Sauce

  • 300g ketchup
  • 4 tbsp cider vinegar 
  • 4 tbsp dark brown sugar 
  • 2 tbsp black treacle 
  • 3 tbsp honey
  • 1 tbsp Worcestershire sauce 
  • 1 tsp English mustard 
  • 1 tbsp smoked paprika 
  • ½ tsp black pepper 

Mix all together; this will produce enough sauce for 3-4 cooks, store in the fridge 

 

Method

 

  1. I use a charcoal bullet smoker, set up using good quality briquettes and use 50/50 water and apple juice in the water tray in the smoker. To smoke the pork, get a temperature of 125°C. Place the pork cubes on a rack and then place on you smoker grill. Add 3-4 apple wood chunks to the smoker.
  2. Smoke for 3 hours at this temperature, every hour give the pork a spray with apple juice, use a spray bottle.
  3. At the start off your smoke add 4 pink lady apples on the grill leave them in the smoker until soft and cooked. Once cooked, remove and place in a bowl and cover with clingfilm.
  4. After 3 hours, the pork cubes have a lovely colour and smoke; place them into a foil tray and add some of the BBQ sauce and water, two-thirds sauce and one-third water. Cover the container with foil and smoke for another two hours at the same temperature.
  5. After this, remove the foil and give the pork cubes an hour 
  6. to caramelise with the sauce; every 15 minutes give them a turn in the sauce.
  7. At the end you have lovely glazed smoky pork burnt ends.
  8. Remove the apples from the bowl and take the skin off, remove core and any pips, chop the apple down with a knife, Have a taste of your apples, which will be nice and smoky; to taste you can add cider vinegar and sugar to the apples. The pork is rich so I like the apples sharp, so a splash of vinegar will cut through the burnt ends.
  9. Place the pork ends in a bowl and garnish with some red chilli and coriander, serve the apple compote on the side.

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here