Pork Belly Burnt Ends
INGREDIENTS
- 2kg pork belly without rind and cartilage
- 80 - 100gr. BBQ rub e.g.
- 150ml barbecue sauce of your choice
- Approx. 100g butter
- Approx. 60gr. Brown sugar
- Honey
- Smoking chips of your choice
Roasted peppers
- 2 pcs. Red pointed peppers
- Salt, pepper and BBQ sauce to taste
- Fresh rosemary or thyme
- Freezer bags
PREPARATION
- Cut the belly into approx. 3x3 cm cubes and season with rub. Place in a freezer bag or vacuum seal and refrigerate overnight.
- Grill preparation: Set the grill to approx. 150°C and fill the smoker box with wood chips. The chips can be watered beforehand, but it doesn't have to be.
- Place the smoker box directly on the burner and heat it up.
- Place the belly in the indirect zone and smoke for at least 1.5-2 hours.
- The belly should have a nice golden yellow color, then put it in an ovenproof dish. Add butter, sugar and barbecue sauce to the meat and mix. Close the mold tightly with aluminum foil and place in the indirect zone of the grill at approx. 120-130°C for another hour and cook. Stir occasionally.
- After one hour, remove the foil and continue to cook indirectly at 150°C for approx. 30 minutes, stirring constantly so that the stock coats the meat and forms a crust.
Roasted peppers
- Grill the peppers whole on the SIZZLE ZONE or over direct heat on all sides until they are black - the skin will be removed later.
- When the peppers are well "burned", immediately put them in a freezer bag with the herbs, close the bag and let it steam for 10-15 minutes.
- Take out the peppers and peel off the skin, remove the core and seeds and cut into bite-sized pieces.
- Season with a little oil, salt, pepper, herbs and garlic.
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