🍖Smoker BBQ

Pork Belly Burnt Ends

Name: Pork Belly Burnt Ends
Yield: 1 serving
Ingredients: 800 g pork belly, skin removed; 2 tbsp BBQ rub; 2 tbsp brown sugar; 2 tbsp butter; 2 tbsp honey; 120 ml BBQ sauce; Apple or hickory wood

Cubes of pork belly smoked until tender then glazed sweet and sticky — meltingly rich, candy-like bites.

20 min

Prep

6 hr

Cook

Involved

Difficulty

Ingredients

Steps

Ingredients

Servings

800 g pork belly, skin removed
2 tbsp BBQ rub
2 tbsp brown sugar
2 tbsp butter
2 tbsp honey
120 ml BBQ sauce
Apple or hickory wood

Method

1
Cut the pork belly into 4 cm cubes and toss with the BBQ rub.
2
Smoke at 120°C (250°F) over apple until bronzed and the internal temperature is about 88°C (190°F) — roughly .
3
Transfer the cubes to a foil tray and toss with the brown sugar, butter and honey. Cover with foil.
4
Return to the smoker for 1–1½ hours until probe-tender.
5
Uncover, stir through the BBQ sauce and cook a final 20– to set the glaze.
6
Rest briefly — they're searingly hot — then serve.