Pork belly burnt ends

Depending on cook temp, 1.5" cubed pork belly takes me about 3 hours to render the fat properly. While fatty pork usually reheats pretty well, I find that saucy things do less well for my liking. It would probably still be good reheated in an oven. Maybe you could even wait to sauce until the reheat occurs.

I apologize for stating the obvious, but it depends on the temp. Whatever temp you go with, go by sight instead of time. You’re really rendering the fat vs looking for bark. I do them cubed in a 3 step process. Smoked & rendered first, then I put them in a cast iron pot. I put a bunch of butter and brown sugar on them at that point & give it another hour or so. In the meantime, I make a home made ginger bourbon bbq sauce (typical home made red bbq sauce with a bunch of fresh ginger & one of the darker bourbons). The sauce goes in the pot & let it go long enough for everything to blend together. At that point, I like to put the burnt ends on warm tortillas with quick pickled red onions. The sweet flavor of the pork belly contrasts with the sour of the pickled onions. To give it an extra kick, top it with queso fresco & cojita cheese.

Let them go a little longer once you think they are done.

I use different seasonings and sauces, but Malcom Reed's technique hasn't failed me.

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

drunkenmeatfist said:

I use different seasonings and sauces, but Malcom Reed's technique hasn't failed me.

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

Click to expand...

I too follow Malcom’s cooking technique and am always happy with the results. Reheating is also not an issue in a sealed foil pan.

I'm doing one on Friday. I've tried this both ways - smoked whole then cubed, and cubed from the start.

JMHO -cubing from the start will get you there faster, but I like the smoke exposure with a whole belly cooked to about a 175 IT. It renders a good bit of fat before you cube it, and it's easier to deal with as a whole piece.

Once I cube / rub / sauce it, it becomes a game of patience with the panned cubes back in the smoke. They will pick up more smoke. I let them ride until tender. It takes some time and can't be rushed.

I plan an entire day for pork belly burnt ends.

Yep,I used Malcom's method a couple of times and the neighbors just love them