pork belly burnt ends (prons included)

[dano]

This one turned out too good not to share for being so easy. I ran my pellet grill at 225 after coating the belly with TLP Touch of Cherry Rub (mustard coating first)

This first pic was taken at 165 degrees internal.



This one was taken at 195 degrees but it needed a few more minutes to get probe tender throughout the belly.



Resting shot!




After resting a cubes it up, collected a bunch of the remaining fat and used it to grease up my cast iron skillet. Then I added the pork belly cubes until they were crispy.

 

[billd1957]

every picture on this site makes me hungry

 

[pitbossJB]

Yum!!

 

[Kbunk]

Hey dano - Nice work...Looks wonderful!! Can I ask you how big a belly?

thanks my friend

 

[dano]

Hey dano - Nice work...Looks wonderful!! Can I ask you how big a belly?

thanks my friend

Sure can! It was just under 3lbs. I was surprised that the total cook time was around 7.5 hrs at 250 degrees.

 

[BillN]

MmmmMmmmm now that's how it's done... looks delicious.

 

[jermoQ]

Woah

All you could have done to make "burnt ends" taste better would be....

Well, nothing. You had me at pork belly :ear:

 

[McSpazatron]

Those look great. Im trying that next time.

I just made a whole pork belly slab last night and had my fill, had two belly sandwiches from leftovers about 10 min ago, and now you've made me consider going back for more. Pork belly is magical when done right. That burnt end treatment makes it look like you've engaged in wizardry. Well done.

 

[Titch]

Looks delicious mate

 

[Springram]

Wow. Great pics too. Gonna have to try this.

 

[hittman]

Nice job!

 

[Enrico Brandizzi]

Fortunately I can't see (well enough) your pics, because they are too :becky:
:becky:

 

[dano]

Fortunately I can't see (well enough) your pics, because they are too :becky:
:becky:

Sorry about that. The site I use only puts up the pics in a thumbnail. If you click on them they will be much easier to see:razz: