Candied Pork Belly Burnt Ends

Directions

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1. Slice the pork belly into 1 inch cubes and coat liberally in B.T. Leigh’s Somethin’ for Rubbin’ barbecue rub.

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1. Preheat your smoker to 225 degrees. I prefer to use cherry or pecan for the smoke. Alternately, you can do this in the oven. I will have oven directions detailed below.

2. Place the coated pork cubes spaced evenly onto a grated rack for optimum air flow. No pork cube should be touching any other pork cube.

3. Smoke for approximately 2 hours or until the edges become caramelized.

4. In an aluminum pan, add the butter and B.T. Leigh’s The Clevelander and place on the smoker next to, or better yet, under the grated rack and let smoke for 15 minutes.

5. Transfer the smoked pork cubes to the aluminum pan, stirring the combine and coat the cubes in the sauce.

6. Cover with foil and let smoke for 1 more hour.

7. Remove the foil, stir the contents to coat, and continue to smoke for an additional 30 minutes, uncovered.

8. Let rest for 15 minutes then enjoy!

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1. Preheat your oven or air fryer to 400 degrees F for 4-5 minutes to ensure even starting temperatures.

2. Add the pork belly cubes, skin side up and in a single layer to the oven or air fryer. If using an oven, place your pork belly cubes on a grated cooking sheet, also skin side up. The pork belly cubes should be spaced evenly and in a single layer.

3. Cook at 400 degrees F for 15 minutes or until the pork belly edges become caramelized.

4. Remove the pork belly to a bowl and coat with The Clevelander.

5. Return the pork belly to the air fryer or oven and cook for an additional 5 minutes, or until the sauce is set.

6. Let rest for 5 minutes and then enjoy!