Dan ’ s Pork Belly Burnt Ends
Ingredients
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1 whole pork belly (skinless and fat trimmed)
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1/4 cup smoked paprika
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1 tsp cinnamon
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1/2 tsp cloves
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1/4 cup brown sugar
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2 tbsp Tony’s Creole Seasoning
Directions 1. Start with your pork belly and trim any excess fat. Then slice it into 1 1/2 to 2-inch cubes. (Note: for best results and easier slicing, place the belly in the freezer for 45 minutes before you trim and slice.) 2. Mix seasonings together in a bowl (or bag or closed container). Once mixed, toss in cubes to evenly coat. Now they’re ready to hit the grates! 3. Get your smoker or grill ready (maple or fruit woods are good options for pork belly). You’re going to want to go low and slow at 225 F for 2 1/2 hours. Don’t forget to keep a spritz bottle of water handy in case of pork fat flame-ups!
4. After 2 1/2 hours, take the cubes off the grill and place them into a foil pan and add your favorite sauce. You want just enough sauce for a nice caramelization — you don’t want to drown them in sauce! Cook in the pan for an additional 60–90 minutes or until you get the caramelization you desire. If you’re using a good instant read thermometer then you’re looking for an internal meat temperature of 200-205F. 5. When you’ve hit 200 F and they look caramelized, you’re done! Serve them up and hope your guests don’t get to all of them before you do!
3 grillingandsmokingassociation.org
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