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Pork Belly Burnt Ends  
 
 

Ingredients:

8 lbs Belly Pork
1/2 cup BBQ Rub
1 1/2 Sticks Of Butter
1/4 cup Honey
1/2 cup Brown Sugar
0 For The Glaze
1 cup BBQ Sauce
1/4 cup Apple Juice
1/4 cup Apple Jelly
1 Tbsp Franks Hot Sauce

 

Alternative Glaze

2 cups cola

1.5 cups BBQ sauce

1/3 cup brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 tablespoons butter

1-2 tablespoons honey

kosher salt

Directions:

Prepare charcoal smoker for indirect cooking at 120'C-130'C⁰. 
Add 2 chunks of Cherry Wood for smoke.
Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
Season all sides of the pork belly cubes with The BBQ Rub.
Arrange cubes onto a full size cooling rack and place on smoking grate.
Smoke pork belly for 2 – 2 ½ hours.

D422632F-0004-4B9B-ADAC-649DF21F9094.thumb.jpeg.5572fdad1248f61042f2c1f481591046.jpeg
Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. 
Arrange butter in between the pork belly pieces.
Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. 
Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

B37957FA-7C12-4AE6-9C09-4BC6F20E8096.thumb.jpeg.1cd203d949ca37462c25d599cb9d9193.jpeg

Pork Sticky Goodness.

Back to The Smokin Monkey Cook Book

 

 

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Posted (edited)

How freaky, bookmarked the exact same recipe, yesterday morning from elsewhere to try for my wife. Once I can source some apple jelly/jam.

How is the finished  belly? Does the meat stay moist or is it a little bit dry?

Edited by sotv

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46 minutes ago, sotv said:

How freaky, bookmarked the exact same recipe, yesterday morning.

Hi @sotv, I have edited my original post and added a second glaze. The second glaze was the one I used, because I could not find any Apple Jelly.

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I found this on  Waitrose website, but not near one, for a week or so. Tiptree and those sort of jam makers do Apple Jelly but not stocked in supermarkets, so probably need to try a local farmshop or garden centre to see if they do perhaps?

 

The description from the Waitrose one, sounds as it will go well with cheese and I have  some Cheddar, Gouda and Jarlsberg just ready for eating after being smoked a fortnight ago, so probably try it with that as well.

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Only one Waitrose in Birmingham ended up stocking this Jam/jelly and is over the other side of Brum for me. Ended up getting some from a Garden Centre at Becketts Farm, which was a bit more local. Will be trying this out the weekend, to see, if I can get any success with it

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Posted (edited)

Just pulled these off the smoker. Did the apple glaze (well worth hunting out some apple jam/jelly, goes really well with the pork belly meat). Bite size pieces that melt in the mouth including the fat. Thoroughly recommend,  Remind me of Chinese rib meat albeit with a sweet, satisfying  apple flavour. Only took 5 hours from start to finish, couple of racks of ribs to follow in the next couple of hours

 

1kg of rindless pork belly was used for this amount, with my own homemade rub and Bullseye Smoky Bacon BBQ Sauce as part of the glaze

 

Will try the coke glaze in the future though

 

 

belly.JPG

Edited by sotv
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On 7/27/2018 at 8:23 AM, sotv said:

I found this on  Waitrose website, but not near one, for a week or so. Tiptree and those sort of jam makers do Apple Jelly but not stocked in supermarkets, so probably need to try a local farmshop or garden centre to see if they do perhaps?

 

The description from the Waitrose one, sounds as it will go well with cheese and I have  some Cheddar, Gouda and Jarlsberg just ready for eating after being smoked a fortnight ago, so probably try it with that as well.

i have plenty of tiptree tea room near here and they stock all sorts jams there, i can have  look for you if need be or next time go to tiptree, let me know as they have everything at the factory there

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12 hours ago, Justin said:

i have plenty of tiptree tea room near here and they stock all sorts jams there, i can have  look for you if need be or next time go to tiptree, let me know as they have everything at the factory there

Thanks for the offer Justin, got a couple of jars that will see me through this year. But will definitely contact you for some next year. Thoroughly recommend Apple Jam/Jelly for using as a glaze on Pork Belly Burnt Ends and other products. Imparts a lovely sweet flavour to go alongside the slow cooked pork

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Did some of these with apple glaze today and took a few  photos along the way

Preparing to be put on grill 1kg of Belly pork covered in a homemade pork rub

IMG_20180902_122050545.thumb.jpg.f0f975893eb94d04fd9bcdd9e5c5a215.jpg

 

Placed in smoker @ 225F for 2 hrs 15 min

IMG_20180902_155032515.thumb.jpg.db38e08f537f89711ae622d0b0796473.jpg

 

Placed pork belly pieces into foil tray and added ½ cup of Brown Sugar and  ¼ cup of honey along with 50g of butter, over them

IMG_20180902_160107379.thumb.jpg.95828b7ce734fe64846fe8227c3b900c.jpg

 

Covered with foil and put in smoker for another 1½ hours till tender and squidgy between fingers. Tip away the liquid

The Glaze 

1 cup of  BBQ Sauce (I used Bullseye Smokey Bacon) but any suitable for pork will do

½ cup of Apple Jelly or Jam

¼ cup of Apple Juice

Simmer sauce on low heat  till smooth and pour over Pork belly pieces tossing lightly to ensure a good coating all over, put back in smoker for another 15 minutes

IMG_20180902_174432083.thumb.jpg.569fa25640a97892009f9b6ab7c28038.jpg

 

Once cooked I served with cheese and bacon potato skins and a dollop of Sinclair's Red Pepper Ketchup (picture took before added ketchup).

IMG_20180902_180117986.thumb.jpg.69a658ac73a6a853e7252929c9172404.jpg

 

Simple and tasty meal for a Sunday evening took about 5  hours from once smoker reached 225F to being on the plate

 

 

 

 

 

 

 

Edited by sotv
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On 8/1/2018 at 10:33 AM, sotv said:

Becketts Farm,

That's 15 mins for us....they say it's a small world..

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5 minutes ago, Icefever said:

That's 15 mins for us....they say it's a small world..

45 minutes for me, but worth it for the Sunday breakfast they do...

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:thumb1:     We may meet up there one of these weekends???    we fancy a Sunday breakfast.  

Ice.

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13 hours ago, sotv said:

Did some of these with apple glaze today and took a few  photos along the way

Preparing to be put on grill 1kg of Belly pork covered in a homemade pork rub

IMG_20180902_122050545.thumb.jpg.f0f975893eb94d04fd9bcdd9e5c5a215.jpg

 

Placed in smoker @ 225F for 2 hrs 15 min

IMG_20180902_155032515.thumb.jpg.db38e08f537f89711ae622d0b0796473.jpg

 

Placed pork belly pieces into foil tray and added ½ cup of Brown Sugar and  ¼ cup of honey along with 50g of butter, over them

IMG_20180902_160107379.thumb.jpg.95828b7ce734fe64846fe8227c3b900c.jpg

 

Covered with foil and put in smoker for another 1½ hours till tender and squidgy between fingers. Tip away the liquid

The Glaze 

1 cup of  BBQ Sauce (I used Bullseye Smokey Bacon) but any suitable for pork will do

½ cup of Apple Jelly or Jam

¼ cup of Apple Juice

Simmer sauce on low heat  till smooth and pour over Pork belly pieces tossing lightly to ensure a good coating all over, put back in smoker for another 15 minutes

IMG_20180902_174432083.thumb.jpg.569fa25640a97892009f9b6ab7c28038.jpg

 

Once cooked I served with cheese and bacon potato skins and a dollop of Sinclair's Red Pepper Ketchup (picture took before added ketchup).

IMG_20180902_180117986.thumb.jpg.69a658ac73a6a853e7252929c9172404.jpg

 

Simple and tasty meal for a Sunday evening took about 5  hours from once smoker reached 225F to being on the plate

 

 

 

Excellent write up, Thank you and well done

 

 

 

 

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