Any pork belly burnt end tutorials?

G

gtsum

Babbling Farker
Joined
Aug 30, 2003
Location
Richmond...
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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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.
 
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/
 
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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gtsum said:
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?
Click to expand...
Cube them before putting on. Minimal trim before cubing.
At least that’s what I do.
 
gtsum said:
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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Click to expand...

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.

x4p4m4J.jpg
 
gtsum said:
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
Click to expand...

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.

x4p4m4J.jpg
 
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