Pork belly burnt ends
Do you love brisket burnt ends? If so, you must try making these pork belly burnt ends. This pork belly preparation for the kamado is much quicker than you’re used to with brisket, and makes the meat deliciously tender. The Big Green Egg does most of the work, which makes it a great party snack. So start planning that party!
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat to a temperature of 150°C. Meanwhile, cut the pork belly into pieces of about 3 centimetres. Sprinkle the rub over the pork belly pieces and generously rub the meat.
- Scatter a handful of Wood Chips (cherry) over the glowing charcoal. Place the convEGGtor and the Stainless Steel Grid in the EGG. Place the Cast Iron Skillet on the grid and add the pork belly. Close the lid of the EGG and leave the pork to smoke and cook for about 1 hour. The temperature of the EGG will drop to about 110°C; keep it at this temperature.
- Bring the temperature of the EGG to 140°C and let the pork belly cook for about another hour, until the pork belly pieces have reached a core temperature of 75°C. You can measure the core temperature with the Instant Read Thermometer.
- Carefully scoop the released fat out of the skillet and sprinkle the brown sugar over the pork belly pieces. Pour over the smoky BBQ sauce and mix well. Close the lid of the EGG and heat to 170°C. Let the pork belly cook until the pieces have reached a core temperature of 92°C, have caramelised and are as soft as butter; regularly stir and add some extra BBQ sauce if needed. In the meantime, remove the stem and seeds from the chilli pepper and slice the pepper and the spring onion into thin little rings. Finely chop the chives.
- Remove the skillet from the EGG and arrange the burnt ends on a pretty dish. Garnish with the chilli pepper, spring onion and chives.
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