UK BBQ Mag Summer 2017 - Page 39

Pork Belly Burnt Ends

Sometimes things in BBQ groups and communities go BOOM! and everyone wants to try them, a recent example of this is Pork Belly Burnt Ends, most people have now heard of Burnt Ends, you can even find a version of them in Subway... but made from cubes of pork belly, smoked until tender and you can squich them between your fingers, coated in a sweet, salty smoky glaze, it's no wonder they have become such a hit. A few people have claims on inventing them, but they really came to a lot of peoples attention when Malcom Reed of How to BBQ Right put together a video of how he makes them below.

The basic process is cube up to 1 1/2-2" cubes of skin off pork belly, dry rub, then smoke for a couple of hours at 120c until barked up.

Then place in a foil tray with extra rub, honey, butter, brown sugar, smoke a bit more...then all sorts of falvour combos can be added as you like, and then give a final glaze at the end of the smoke.

These will probably end up taking 4 or 5 hours to become the right sort of squishyness...

There's all sorts of ways you can go with these then, keep popping in your mouth until you give in...I popped mine onto a skewer and made

pork belly burnt ends lollipops, with some black pudding "burnt ends" .

Whatever you do with them, we're sure you'll love them, and make sure to come over to CountryWoodSmoke to let us know how you get on cooking yours.

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