Pork Belly Burnt Ends
Pork belly burnt ends, also known as "meat candy", are a tasty barbecue dish that originated in the United States. Although traditional burnt ends usually come from beef such as brisket, pork belly burnt ends have quickly gained popularity for their unique flavour and texture.
Origins Burnt Ends
The origins of burnt ends go back to barbecue culture in Kansas City, Missouri, where pitmasters were looking for ways to improve the flavour and tenderness of brisket. Normally, the tips of a brisket were considered less tender, but pitmasters discovered that by recooking these tips, they could create a delicious and juicy delicacy. These caramelised and smoky pieces of meat became known as burnt ends.
With the rise in popularity of pork belly and the love of smoking meat, barbecue enthusiasts started experimenting with using pork belly instead of brisket for burnt ends. The results were fantastic. The tender, fatty texture of pork belly, combined with the sweet and smoky flavours of barbecue, produced an irresistible dish.
Pork Belly Burnt Ends
Pork belly burnt ends are made by dicing, seasoning and slowly smoking the pork belly until tender and juicy. They are then glazed with a delicious barbecue sauce and honey, giving them a sticky and sweet coating. The result is a flavour explosion of sweet, smoky, salty and juicy meat that melts in your mouth.
What makes pork belly burnt ends so popular is not only their great flavour, but also their versatility. They can be served as a main course, as part of a barbecue feast or even as a tasty side dish. The combination of the crispy belly bacon on the outside and the tender and juicy meat on the inside makes for a delicious textural experience.
Moreover, pork belly burnt ends lend themselves perfectly to experimentation and adaptation. Pitmasters and barbecue enthusiasts love to experiment with different spices, marinades and sauces to put their own unique spin on this dish. The possibilities are endless, which is what makes it so exciting for foodies and barbecue enthusiasts.
In short, pork belly burnt ends have emerged from the quest for perfection in barbecue culture and have quickly won a special place in the hearts of lovers of flavourful barbecue dishes. With their delicious flavour, tender texture and the ability to adapt them to individual taste preferences, pork belly burnt ends are a real treat for anyone who loves barbecue.
Recipe Pork Belly Burnt Ends
Time: 4-5 hours
Ingredients:
- 1 kg pork belly
- 2 tablespoons paprika powder
- 1 tablespoon brown sugar
- 1 tablespoon chilli powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup barbecue sauce
- 1/4 cup honey
- Smoking wood (e.g. hickory or apple wood)
Instructions:
- Preheat your barbecue to indirect heat at about 110-120 °C.
- Start by preparing the pork belly. Cut it into cubes of about 2.5 cm. Make sure to remove most of the excess fat, but leave a thin layer of fat on the cubes.
- In a bowl, mix the paprika, brown sugar, chilli powder, garlic powder, onion powder, black pepper and salt. Rub the spice mix evenly over the pork belly cubes so that they are well coated.
- Place the pork belly cubes on the grid of the barbecue, away from direct heat. Add a few pieces of smoking wood to the hot coals or to the smoke box of your gas barbecue. This will give the burnt ends a delicious smoky flavour.
- Close the lid of the barbecue and let the pork belly cubes smoke for about 2.5 hours. Check the temperature occasionally to make sure it stays between 110-120 °C.
- While the pork belly cubes are smoking, mix the barbecue sauce and honey in a bowl. This will be the glaze sauce for the burnt ends.
- After 2.5 hours, remove the pork belly cubes from the barbecue and place them in a roasting pan. Pour the glaze sauce evenly over the cubes, making sure every cube is covered.
- Cover the roasting pan with aluminium foil and place it back on the barbecue. Increase the temperature to around 150 °C and cook the cubes for another 1.5 to 2 hours. This will ensure the meat becomes tender and the sauce caramelises.
- Remove the foil and leave the pork belly burnt ends uncovered on the barbecue for another 10-15 minutes to allow the sauce to thicken a little.
- Remove the burnt ends from the barbecue and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat.
Serve the delicious pork belly burnt ends as a main course with side dishes such as coleslaw, potato salad or grilled vegetables. Pork Belly Burnt Ends can also be served very well as an appetiser! A real crowd pleaser ;)
Tip: For some extra spice, you can also use the Valhal Outdoor x De Fik Erin Viking Rub instead of the spice mix above.
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