Indulge in the perfect blend of sweet and savory with our delectable candied pork belly. This succulent dish features tender slices of pork belly, expertly caramelized to create a crispy and irresistible outer layer. Whether enjoyed on its own or as a mouthwatering addition to your favorite recipes, our candied pork belly is sure to satisfy your cravings for delightful flavors and textures.
What is Pork Belly?
Pork belly is the belly portion of the pig, and it can come with or without skin. It is known for its high fat content, which gives it a rich and flavorful taste. Pork belly is commonly used to make bacon, as it can be cured, smoked, and cut into thin strips. It is also a popular choice for smoking and grilling due to its tender and juicy texture. When cooked properly, pork belly can be incredibly delicious and satisfying.
What wood Should I use To Smoke Pork Belly?
When it comes to smoking pork belly, there are several wood options that work well. Pecan and apple are popular choices for their mild and sweet flavors that complement the pork. Maple, peach, and orange woods also add a unique taste to the meat. Fruit woods in particular tend to pair nicely with pork. Experimenting with different wood flavors can help you find your preferred combination of smoky and sweet notes in the final dish.
In order to achieve the best results, it is important to select the right cut of meat for smoking. For this recipe, start with a skinless pork belly. You can easily find pork bellies weighing 5-6 lbs at your local butcher. Cut the pork belly into 1.5″ x 1.5″ cubes or larger if you prefer. Lightly coat the cubes with mustard or cooking oil to help the rub bind to them. Apply your favorite pork rub evenly on all sides of the cubes.
Depending on your smoker grill racks, you can place the cubed pork belly directly on them if they won’t fall through gaps. If there are large gaps, use a cooling rack that prevents the cubes from falling through and then place it in the smoker. Smoke the cubed pork belly at 230°F for approximately 3 hours until they develop a nice brown/red color.
After smoking, remove the cubes from the smoker and increase its temperature to 300°F. Place the cubes on heavy-duty tin foil and sprinkle some additional rub on them if desired. Pour in some apple juice for braising and glaze them with liquid honey. Wrap tightly with tin foil and return them to the smoker for another 45-60 minutes to render out excess fat.
Once done, open up the foil and pour in your preferred BBQ sauce (sweet or whiskey-based sauces work well). Drizzle some more honey on top if desired and mix everything together using a spoon until all cubes are well coated. Wrap the foil tightly again and put back in the smoker for another 30 minutes to allow the flavors to meld together. Remove from the smoker, let it cool for a couple of minutes, and serve these delicious pork belly burnt ends.
How To Make Pork Belly Burnt Ends
Pork belly burnt ends are a delicious and easy-to-make BBQ dish that will impress your guests. Start by selecting a skinless pork belly and cutting it into 1.5″ x 1.5″ cubes. Lightly coat the cubes with mustard or cooking oil to help the rub bind to the meat. Apply your favorite pork rub evenly on all sides of the cubes.
Place the cubed pork belly on your smoker grill racks and smoke them at 230F for approximately 3 hours. After this time, the cubes should have a nice brown/red color to them. Remove them from the smoker and increase the temperature to 300F.
Lay out some heavy-duty tin foil and place the pork belly cubes in it. Add more rub if desired, then pour in some apple juice to braise the meat and give it a glaze of liquid honey. Wrap the foil tightly around the pork belly cubes and put them back in the smoker for another 45-60 minutes to render the fat.
After this time, remove the wrapped pork belly from the smoker, open the foil, and pour in your preferred BBQ sauce. Mix well with a spoon to coat all of the cubes. Drizzle some more honey on top if desired. Wrap the foil tightly again and return it to the smoker for another 30 minutes to allow it to cook in the sauce.
Once done, remove from heat, let cool for a couple of minutes, and serve these mouthwatering pork belly burnt ends as a tasty appetizer or main course at your summer BBQ or Game Day party.
– Skinless pork belly (2.5 lbs or 5-6 lbs)
– Mustard or cooking oil
– Pork rub
– Apple juice or 50/50 ratio of apple cider vinegar and water
– Liquid honey
– BBQ sauce (preferably sweet or whiskey-based)
– Tin foil
To make this Miso Glazed Grilled Potatoes recipe, you will need the following equipment:
- Grill or barbecue
- Tongs or spatula for flipping potatoes
- Basting brush for applying miso glaze
- Foil or grill basket for grilling potatoes
- Knife and cutting board for chopping potatoes
- Bowl for mixing miso glaze
1. Start by preheating your smoker grill to 230F. Any pellet smoker will work for this recipe.
2. Take a skinless pork belly and cut it into 1.5″ x 1.5″ cubes. You can go larger if you prefer.
3. Lightly coat the pork belly cubes with mustard or cooking oil on both sides to help the rub bind to the meat.
4. Apply your favorite pork rub evenly on all sides of the pork belly cubes.
5. Place the cubed pork belly directly on the grill racks or use a cooling rack if there are large gaps in your racks.
6. Smoke the pork belly cubes for approximately 3 hours at 230F until they have a nice brown/red color.
7. Remove the smoked pork belly cubes from the smoker and increase the temperature to 300F.
8. Lay out some heavy-duty tin foil and place the pork belly cubes on it. Sprinkle more rub, pour apple juice, and glaze with liquid honey.
9. Wrap the tin foil tightly around the pork belly cubes to create a sealed packet.
10. Put the wrapped packet back in the smoker and cook for another 45-60 minutes to render the fat on the pork belly.
11. After cooking, open the foil and pour in your preferred BBQ sauce, such as a sweet or whiskey-based sauce.
12. Mix the sauce with the pork belly burnt ends using a spoon to coat them nicely, then reseal with foil and cook for another 30 minutes in the smoker.
13. Remove from the smoker, allow to cool for a couple of minutes, and serve.
14. Enjoy your delicious pork belly burnt ends, also known as meat candy!
Pork Belly Burnt Ends – Meat Candy
If you’ve never had pork belly burnt ends, you’re in for a treat. Despite their fatty appearance, these bite-sized pieces of pork belly are incredibly flavorful and addictively delicious. They make the perfect addition to any Game Day or Super Bowl party. The best part is that they are surprisingly easy to prepare. With just a few ingredients and some time on your hands, you can create a perfect batch of smoked pork belly burnt ends.
To start, you’ll need a pellet grill that can provide heat temperatures between 230F and 300F. You can use any pellet grill that meets these requirements, such as a Traeger or Yoder YS640s. Pork belly, which is the belly portion of the pig, is the main ingredient for this recipe. Make sure to use skinless pork belly for this particular dish.
The preparation process involves cutting the pork belly into cubes and coating them with mustard or cooking oil before applying your favorite pork rub. Smoke the cubes at 230F for about 3 hours until they develop a nice brown/red color. Then, wrap them in foil and cook them for another 45-60 minutes at an increased temperature of 300F to render the fat. Finally, coat the cubes with BBQ sauce and cook them for an additional 30 minutes before serving.
In summary, candied pork belly offers a delightful combination of sweet and savory flavors that make it a popular culinary indulgence. Its crispy exterior, tender meat, and caramelized glaze create a truly irresistible dish that appeals to both meat lovers and dessert enthusiasts. Whether enjoyed as a main course or used as an ingredient in various recipes, candied pork belly is sure to satisfy anyone’s cravings for a delectable treat.
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