Pork Belly burnt ends

About the recipe

Crispy fried Pork Belly with a perfect seasoning, prepared on the Green Egg for that irresistible smoky flavour. A simple but tasty dish that is always a hit!

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Servings:

Region:

North America

Kitchen:

American

Working hours:

20 minutes

Total preparation:

5.5 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

Green Egg

Season:

Complexity:

Average

Ingredients and supplies

Ingredients:

Piece of pork belly without rind of 1.5/2 kg

Spice rub (home made) Gyros rub recommended

Mustard

Butter 50 gr

Agave syrup or honey

BBQ sauce

Other requirements:

Kamado

2 Aluminum trays

Aluminum foil

Apple smoke wood chunks

Prep-work

Bring the Kamado to a temperature of ± 120/130 ℃ INDIRECTLY (i.e. with a platesetter/heat shield)

Cut the pork belly into cubes of approximately 4 x 4 cm.

Spread the bacon cubes all around with mustard.

Sprinkle a generous amount of rub on a meat board and dip the bacon cubes in it all around, so that they are completely covered in the rub.

Place some apple smoke wood chunks on the coals.

Preparation

Place bacon cubes on the grill with some space between them and place in the kamado.

Let this sit for 2.5 hours.

Then transfer all the bacon blocks to an aluminum container.

Here they can lie against each other.

Melt the butter and spread it over the bacon cubes.

Drizzle some agave syrup or honey over the bacon cubes.

Seal well with aluminum foil and place everything back on the kamado for 1.5 - 2 hours.

Then place the bacon in another clean aluminum container and spread with BBQ sauce.

Put this back on the kamado uncovered for another half hour.

AND THAT'S IT...uhhh...JAN...and enjoy!

Delicious as a snack or with grandpa / JAN'S home made fries with a fresh salad.

KPJ

January 19, 2025