• Angelo Bodetti

Crispy Pork Belly Burnt Ends | Meat Candy

This recipe is for Crispy Pork Belly Burnt Ends. There is no better snack in the world than a piece of this delicious bacon flavored meat candy. These tasty bites will be a hit at any party.


Ingredients


Tools


Food Prep

Cut your skinless pork belly into 1 inch or 2 inch cubes.


*Tip, the colder your meat is, the easier it will cut


Smoker Prep

Get your grill up to 325 degrees with the smoking wood of your choice. Be sure to also add in your X Accessory Rack to collect any drippings.


Cooking Prep

Once our pork belly is cut up, put it into a mixing bowl and season heavily with the seasoning of your choice. I used Meat Church Honey Hog and Voodoo.


Once you've seasoned your pork belly, spread it evenly on the cooking rack.


Smoke Pork Belly

Put a foil pan on your X Accessory Rack to collect the fat drippings. Then add your grates above and place your cooking rack with pork belly on top and close the lid.


This is a time and feel cook more than an internal temperature cook. You will let the pork belly cook at 325 for about 2 hours. Be sure to check on it every 45 minutes or show to make sure it's coming along nicely.


Once it has a nice crust built up (about 2 hours), take the belly off the rack and put it into a foil tray with Butter, Seasoning and a nice layer of your BBQ sauce. Then cover with foil and put back on the smoker for an hour.


After an hour in the wrapped tray, remove the foil top, add a quick glaze of BBQ sauce and let cook another 20 minutes without foil. This last step is optional but it does make a nice tacky glaze on top.


Click to Buy Products Used in This Cook


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