Need a Pork Belly Recipe

Try searching for "pork belly burnt ends". Malcom Reed has a good recipe. Very rich appetizer type dish for the holidays.

Love the Malcolm Reed pork belly burnt ends.

I have done Malcolm's recipe twice. They didn't last long.
If belly has the rind on slice in strips and then cut of rind before cubing. (that's how I did the second time)

[FONT=&quot]Servings: 4[/FONT]
[FONT=&quot]Ingredients:[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]3 pounds pork belly, sliced into 1-inch cubes[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 cup mayonnaise[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]6 tablespoons maple syrup[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]½ cup salt plus more for seasoning[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Six (6) French baguettes, sliced horizontally and toasted[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Louisiana-style hot sauce[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]2 cups chopped lettuce[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 cup sliced dill pickles[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Peanut oil for frying[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Salt & pepper[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Directions:[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Fully submerge the pork belly in a pot of water, add the ½ cup of salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky, 3 to 4 hours. Turn off the heat and drain.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Heat the peanut oil to 350˚F in a fryer or large pot. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Mix the mayonnaise and maple syrup in a bowl. Spread a heft portion on the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple of dill pickle slices and pork belly. Finish with a heavy drizzle of the mayonnaise-maple syrup mixture and enjoy! [/FONT]

This is just how I do it.
I remove the skin and smoke that into cracklin's if present. While smoking the belly.
I cross score the fat side. Generous amount of your favorite rub.
I smoke between 200* and 250* to insure the meat does not get dried out.
Takes a few hours depending on the size and thickness of the belly. I remove when it looks how I want it. Never temped one.
Couple examples

I did this on vacation:

Pork belly, cubed
Noh Char Siu sauce.
Water.

Marinate the pork belly cubes in the sauce + water for a day.

Put the cubes in a cast iron skillet, and cook them on all sides. You want caramelization and char. Let them cool, and wish you made more.