Honey Garlic Pork Belly Burnt Ends Recipes

SLICED PORK BELLY WITH HONEY GARLIC SAUCE

Steps:

• Slice pork belly into small cube-like pieces. Slice off extra fat, if you wish.
• Add sliced pork belly to a large pan and start frying on high heat. Do not add cooking oil.
• Constantly move pork belly slices in the beginning. Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat. Use splatter screen. The total cooking time should be about 10 minutes. Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned.
• As you're cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn't be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don't crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.
• Remove pan-fried pork belly slices to a plate. Remove extra fat from the frying pan.
• Add 1/4 cup honey and 3 tablespoons tamari sauce, and minced garlic.
• Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat.
• Add 1 tablespoon of sesame seeds and stir it in. Add back the sliced pork belly.
• Sprinkle the remaining 1 tablespoon of sesame seeds on top. Top with chopped green onion, and serve.

HONEY-GLAZED PORK BELLY BURNT ENDS

Steps:

• Set up a smoker or grill with a smoke box to 300 degrees F using cherry, apple or hickory wood.
• Cut the pork belly into 2-inch-wide strips, then into 2-inch cubes. Toss in a bowl with the BBQ rub and oil. Lay out the cubes fat-side down on a wire rack, with a bit of space between each cube.
• Place the rack in the smoker or on the grill over indirect heat and cook until the cubes are a deep mahogany and permeated with smoke, about 2 hours.
• Place the pork belly cubes into an aluminum pan. Sprinkle all over with the butter pieces and brown sugar. Cover the pan with aluminum foil, return to the smoker or the grill over indirect heat and cook until super tender, another 1 1/2 to 2 hours.
• In a medium bowl, combine the BBQ sauce, honey, apple cider vinegar and hot sauce. Remove the aluminum foil, pour the BBQ sauce mixture over the pork belly cubes and toss to coat. Place back in the smoker or on the grill and cook, uncovered, until caramelized, another 5 to 10 minutes.

OLD ARTHUR'S PORK BELLY BURNT ENDS

Steps:

• Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
• Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
• Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
• Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
• Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
• Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
• Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
• Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
• Remove from the smoker and serve immediately.