Get ready to indulge in the irresistible flavours of Pork Belly Burnt Ends from Cotton Tree Meats. This Australian twist on a BBQ classic features succulent cubes of pork belly, seasoned with BBQ seasoning, slow-smoked to perfection, and glazed with a mouthwatering BBQ sauce. As the cubes cook low and slow, they become tender and infused with smoky goodness. With each bite, you’ll savour the melt-in-your-mouth texture and the perfect balance of savoury and sweet flavory. Prepare to impress your friends and family with these delectable Pork Belly Burnt Ends that are sure to be a hit at any BBQ gathering.
Ingredients
- Tray of Pork Belly Burnt Ends (Approx 12)
- BBQ Seasoning
- Water
- 50g Butter
- BBQ Sauce
Method
- Set your smoker to 130˚ C and rub all six sides of the Pork Belly cubes in your BBQ seasoning.
- Place the seasoned pork belly cubes onto a wire rack. In a foil tray, add 2cm of warm water in the bottom and then put the wire rack in top of the foil tray.
- Place this combination in your smoker and smoke for 2hrs, internal temperature should be around 68C.
- Remove the foil tray and pork belly cubes from the smoker and remove the wire rack from on top of the tray. To the liquid in the tray, add the butter and roughly 80ml of BBQ sauce and the pork belly cubes and give them a quick stir before placing foil on top and sealing tightly.
- Return the cubes in their tray to the hottest part of the smoker and increase temperature of the smoker to 150C for approx. 1hr 45minutes, aiming for a finishing internal temp 98 to 100C.
- Remove the cubes from the liquid and coat them in your BBQ sauce and place them back onto the wire rack.
- Put them back in the smoker for another 10 -15 minutes to set the glaze and serve straight away.
Tips & Tricks
- Make sure the majority of the pork belly cubes on the rack are sitting over the liquid in the tray (step2).
- The pork belly cubes should be almost submerged in the liquid to braise in (step 4)
- If the braising liquid is not simmering after 30 minutes (step 5) increase the smoker temperature to ensure the liquid is simmering, meaning it will be braising the pork cubes.
- You only want the sauce to ‘tack’ up. Once its sticky to touch, they’re ready (step 7).
