Pork Belly Burnt Ends with Apple Jack Sauce
Pork belly cubes in a sweet paprika rub, slowly smoked over applewood pellets finished with a sweet Apple Jack Daniels glaze and topped with a slice of fresh jalapeno to add that little twist of heat. We cooked this in the pellet smoker but it will work equally as well in which ever grill you have.
Ingredients
2kg of pork belly cubed into approximately 3cm cubes
Fresh jalapenos (optional)
RUB
100g cane caster sugar
2 tbsp sweet paprika
1 tbsp fine sea salt
1 tsp onion granules
½ tsp black pepper
SAUCE
200g cane caster sugar
1 tbsp sweet paprika
1 tsp fine sea salt
1 tsp onion granules
½ tsp black pepper
250ml Apple Jack Daniels
250ml apple juice
Method
1. Mix the rub ingredients together. Place the cubes of pork in a bowl, pour in the rub and toss all the cubes so they get a really good even coat.
2. Place the cubes on a wire rack in a tray lined with baking paper (makes clean up easier) and leave for 15 minutes while you preheat the grill to 140°C.
3. Cook for about 2½ hours, checking every 45 minutes until the cubes reach an internal temp of 88°C. If the pork starts to look too dry, spritz or brush with a little apple juice.
4. While the pork is cooking, make the glaze. Add all the ingredients to a pan, bring to the boil and gently simmer until the glaze reduces and thickens. We put our glaze through a fine sieve to create a lovely clear glaze, but this is not necessary if you don’t want to.
5. When the pork is done, toss the cubes in the glaze and top with a slice of jalapeno. Put the cubes back on the rack and place in the grill. Cook for a further 30 minutes until the glaze is thick and set.
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Method
1. Mix the rub ingredients together. Place the cubes of pork in a bowl, pour in the rub and toss all the cubes so they get a really good even coat.
2. Place the cubes on a wire rack in a tray lined with baking paper (makes clean up easier) and leave for 15 minutes while you preheat the grill to 140°C.
3. Cook for about 2½ hours, checking every 45 minutes until the cubes reach an internal temp of 88°C. If the pork starts to look too dry, spritz or brush with a little apple juice.
4. While the pork is cooking, make the glaze. Add all the ingredients to a pan, bring to the boil and gently simmer until the glaze reduces and thickens. We put our glaze through a fine sieve to create a lovely clear glaze, but this is not necessary if you don’t want to.
5. When the pork is done, toss the cubes in the glaze and top with a slice of jalapeno. Put the cubes back on the rack and place in the grill. Cook for a further 30 minutes until the glaze is thick and set.
