Candied Pork Belly Burnt Ends
Rated 5.0 stars by 5 users
Category
Entree
Cuisine
Americana
Author:
Brian Leigh
Servings
8
Prep Time
15 minutes
Cook Time
4 hours
There's somethin' magical about the combination of pork, smoke and time and these Candied Pork Belly Burnt Ends might be the most magical combination yet.
These little smoky pork pillows are pure perfection. The combination of Somethin' for Rubbin's sweet and savory profile and the tangy mustard depth of The Clevelander makes for one amazing statement bite.
I dare you not to eat the whole pan.
Ingredients
Food Stuff
-
4 lb pork belly
-
¼ cup B.T. Leigh’s Somethin’ for Rubbin’ - Sweet & Savory BBQ Blend
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½ cup B.T. Leigh’s The Clevelander - Mustard Maple Rosemary BBQ Sauce
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¼ cup butter, unsalted
Hardware
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A smoker or oven
-
A grated rack that fits the smoker or oven
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A shallow aluminum pan
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Tinfoil
Directions
Slice the pork belly into 1 inch cubes and coat liberally in B.T. Leigh’s Somethin’ for Rubbin’ barbecue rub.
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.
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.
Smoke for approximately 2 hours or until the edges become caramelized.
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.
Transfer the smoked pork cubes to the aluminum pan, stirring the combine and coat the cubes in the sauce.
Cover with foil and let smoke for 1 more hour.
Remove the foil, stir the contents to coat, and continue to smoke for an additional 30 minutes, uncovered.
Let rest for 15 minutes then enjoy!
Recipe Note
While you can oven bake these, and believe me, they'll turn out properly delicious, there is somethin' that only the smoker can provide.
Here's the oven directions:
- Preheat your oven to 225 degrees
- Place the pork cubes onto the grate but make sure that it is on a baking sheet to catch the pork drippings. You do not want to have fat and sugar dripping onto your oven's heating element.
- Bake for approximately 2.5 hours, then transfer directly to the aluminum pan with butter and The Clevelander.
- Cover and continue to bake for another hour.
- Uncover and continue to bake for an additional 30 minutes.
- Let rest for 15 minutes then enjoy!
