Any pork belly burnt end tutorials?

[gtsum]

I’ve tried making them prior and frankly they were terrible. Way too fatty but I have to believe I didn’t trim it correctly or cook it correctly. Anyone got a a vid showing trimming one and cooking one? I have no issues with brisket burnt ends, so I gotta believe I can do pork belly ones! Thanks!


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[BBQpve]

Think Malcolm Reed has a decent one.
Are you cooking first with just rub and then putting back on with rub and sauce? They’re pretty straightforward in my experience.

[thirdeye]

https://i.imgur.com/xgkqFBR.jpg

The Malcom Reed article (and video) has all the steps. I use way less butter than he does and I thin my sauce.

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

[Jason TQ]

My key is keeping them out of the bottom of the pan when wrapping. They are so greasy that cooking on a raised rack has made them so much more amazing vs braising in diluted pork fat. I now use zero butter in the wrap.

[gtsum]

I think it’s my trimming. I dont think I trimmed much the one time I tried it. It tasted like a mouthful of fat. I’m looking for a trim guide or are you just throwing it on there while as is and cooking for awhile then taking off and cubing and saucing and putting back on? Or cutting up from the get go? Trim like a brisket?


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[BBQpve]

I think it’s my trimming. I dont think I trimmed much the one time I tried it. It tasted like a mouthful of fat. I’m looking for a trim guide or are you just throwing it on there while as is and cooking for awhile then taking off and cubing and saucing and putting back on? Or cutting up from the get go? Trim like a brisket?

Cube them before putting on. Minimal trim before cubing.
At least that’s what I do.

[Titch]

https://bbq-brethren.com/forum/showthread.php?t=263050


https://www.bbq-brethren.com/forum/showthread.php?t=280827



https://www.bbq-brethren.com/forum/showthread.php?t=274615

[LYU370]

Here's a cook I did a few years back, loosely followed Malcolm Reed's recipe.

http://www.bbq-brethren.com/forum/showthread.php?t=247162

[gtsum]

Here's a cook I did a few years back, loosely followed Malcolm Reed's recipe.

http://www.bbq-brethren.com/forum/showthread.php?t=247162



Looks great. Many thanks!


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[gtsum]

https://bbq-brethren.com/forum/showthread.php?t=263050


https://www.bbq-brethren.com/forum/showthread.php?t=280827



https://www.bbq-brethren.com/forum/showthread.php?t=274615



Interesting and different. Thanks!


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[thirdeye]

I think it’s my trimming. I dont think I trimmed much the one time I tried it. It tasted like a mouthful of fat. I’m looking for a trim guide or are you just throwing it on there while as is and cooking for awhile then taking off and cubing and saucing and putting back on? Or cutting up from the get go? Trim like a brisket?


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I like cooking cubes.

Cut the belly into cubes, if you have 5 or 6 cubes that are ALL fat and no streaks of meat.... toss those. The rest you cook. The rendering is what makes them what they are. It takes hours before you are ready for the wrapped step.

I've even done the first part of the cook on skewers then gone to the covered pan for the tender step. It's all good.

https://i.imgur.com/x4p4m4J.jpg

[thirdeye]

I think it’s my trimming. I dont think I trimmed much the one time I tried it. It tasted like a mouthful of fat. I’m looking for a trim guide or are you just throwing it on there while as is and cooking for awhile then taking off and cubing and saucing and putting back on? Or cutting up from the get go? Trim like a brisket?


Sent from my iPhone using Tapatalk Pro

I like cooking cubes.

Cut the belly into cubes, if you have 5 or 6 cubes that are ALL fat and no streaks of meat.... toss those. The rest you cook. The rendering is what makes them what they are. It takes hours before you are ready for the wrapped step.

I've even done the first part of the cook on skewers then gone to the covered pan for the tender step. It's all good.

https://i.imgur.com/x4p4m4J.jpg