Smokin Monkey Posted July 26, 2018 Share Posted July 26, 2018 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. 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. Pork Sticky Goodness. Back to The Smokin Monkey Cook Book Quote Link to comment Share on other sites More sharing options...
sotv Posted July 27, 2018 Share Posted July 27, 2018 (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 July 27, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 27, 2018 Author Share Posted July 27, 2018 Its stays moist, they went down well @ WoodSmoke 18. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 27, 2018 Author Share Posted July 27, 2018 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. Quote Link to comment Share on other sites More sharing options...
sotv Posted July 27, 2018 Share Posted July 27, 2018 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. 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 1, 2018 Share Posted August 1, 2018 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 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 5, 2018 Share Posted August 5, 2018 (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 Edited August 5, 2018 by sotv 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 5, 2018 Author Share Posted August 5, 2018 I bet they got demolished pretty quickly! Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2018 Share Posted August 15, 2018 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 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 16, 2018 Share Posted August 16, 2018 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 Quote Link to comment Share on other sites More sharing options...
sotv Posted September 2, 2018 Share Posted September 2, 2018 (edited) 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 Placed in smoker @ 225F for 2 hrs 15 min 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 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 Once cooked I served with cheese and bacon potato skins and a dollop of Sinclair's Red Pepper Ketchup (picture took before added ketchup). Simple and tasty meal for a Sunday evening took about 5 hours from once smoker reached 225F to being on the plate Edited September 2, 2018 by sotv 1 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 2, 2018 Share Posted September 2, 2018 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.. Quote Link to comment Share on other sites More sharing options...
sotv Posted September 2, 2018 Share Posted September 2, 2018 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... Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 2, 2018 Share Posted September 2, 2018 We may meet up there one of these weekends??? we fancy a Sunday breakfast. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 3, 2018 Share Posted September 3, 2018 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 Placed in smoker @ 225F for 2 hrs 15 min 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 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 Once cooked I served with cheese and bacon potato skins and a dollop of Sinclair's Red Pepper Ketchup (picture took before added ketchup). 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 Quote Link to comment Share on other sites More sharing options...
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