You've known about brisket consumed closes — you know, those mystical pieces of meat incredibleness. Be that as it may, have you attempted them with pork paunch? This pork adaptation is excessively delicate, loaded with flavor thus simple to make.
I need to concede something directly here and at the present time. I've never truly loved pork stomach. Not. At. All. I know, I know, pork paunch is the sliced of meat used to make bacon (and I cherish bacon!), yet I'm discussing pork tummy in different structures (not bacon). It's dependably been greasy and chewy to me. Pass. Or on the other hand else that is the manner by which I felt, until about a year prior!
A pork adaptation of consumed closes. Roused by the mystical and delish hamburger consumed end, this pork rendition is very delicate, loaded with flavor thus simple to make.
Ingredients
For the Pork Belly Burnt Ends:
- 5 lbs pork belly, sliced into cubes
- 3 tbsp extra virgin olive oil
- 1 cup dry rub, see notes for our favorite
- 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
- 3 tblsp unsalted butter
- 2 tblsp honey
Instructions
- Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
- Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
- Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
- Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
- Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
- Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
- Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
- Remove from smoker and serve.
For more detail : bit.ly/2IBqQ0o
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