Barbecue pork belly burnt ends

Ingredients

• 2.2 kg skinless pork belly
• 80 g dark brown sugar
• 2 tbsp sweet smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 1/2 tbsp fine sea salt
• 1 tbsp ground black pepper
• 1/2 tsp ground cayenne pepper
• 90 g 82% fat unsalted butter
• 80 g liquid wildflower honey
• 60 ml apple cider vinegar
• 250 ml Kansas City style barbecue sauce

Method

1. Cut the skinless pork belly into large, even bite-sized cubes, keeping in mind that the meat will shrink as the fat renders.
2. In a bowl, thoroughly mix the dark brown sugar, sweet smoked paprika, garlic powder, onion powder, fine sea salt, ground black pepper and ground cayenne pepper.
3. Sprinkle this spice rub all over the pork cubes, then gently massage the meat to coat it well. Let sit at room temperature until the spices become moist and form a sticky film on the surface.
4. Prepare your barbecue or smoker for indirect cooking stabilized at 110°C with chunks of fruitwood, like apple or cherry. Place the pork cubes spaced apart on the grate, fat side up.
5. Smoke the meat without opening the lid for the first two hours, then spritz the surface with a little apple cider vinegar if the edges look dry. Continue smoking until a dark mahogany crust forms and feels firm to the touch.
6. Transfer the browned cubes to a high-sided aluminum pan. Distribute the pats of unsalted butter over the meat, drizzle with the liquid honey, add the remaining apple cider vinegar and sprinkle with a light dusting of dark brown sugar.
7. Cover the pan tightly with a double layer of aluminum foil to trap the steam. Return the pan to the barbecue at 110°C and let braise gently until a probe slides into the meat with no resistance.
8. Carefully uncover the pan, watching out for hot steam. Pour the Kansas City style barbecue sauce over the braised cubes and gently toss with a spatula to glaze each piece without breaking the meat.
9. Return the uncovered pan to the smoker for about fifteen minutes, until the sauce bubbles around the edges, caramelizes and coats the cubes in a dark, syrupy glaze.
10. Remove the pan from the barbecue and let rest for a few moments before enjoying these crispy, melt-in-your-mouth bites.

Nutrition

Per serving

Energy

761.5 kcal

Protein

50.44 g

Carbohydrate

31.89 g

Fat

48.05 g

Fibre

1.46 g

Calcium

52.22 mg

Iron

2.49 mg

Magnesium

55.62 mg