Crispy Pork Belly Burnt Ends😱

Hello USA 🇺🇸🙌
Ep. 5 Crispy Pork Belly from around the world 🌎

By no means traditional, but it's a play on Pork Belly burnt ends with a whole lot of CRUNCH💥

Instead of individual cubes of Pork Belly, I cube up the meat side whilst leaving the skin in one piece. This will allow a slight amount of caramelisation & flavour around every cube. Full recipe below👇

For the best eating experience, start off with a quality Pork Belly from @murrayvalleypork

Recipe - Crispy Pork Belly Burnt Ends
1.5kg Pork Belly, Skin ON, Boneless
1 Tbsp Salt
1 Tbsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Sweet Paprika
1 tsp Chilli Powder (optional)

In the Pan
1 Brown Onion, Cut in 8 wedges
1 Red Onion, Cut in wedges
2 Carrots, roughly Chopped
1/2 Head of Garlic
1 Apple, Sliced
* Chicken Stock
* White Wine
* Apple Juice
* The amount of liquid will depend on the size of your pan. You want the liquid to either kiss the meat side or sit just below it. The ratio is up to you. Chicken Stock is the main ingredient here.

The sauce I used is Whomp Sauce!
Check out @bbqsupplycoaustralia for your rubs & sauces! Disc. Code in bio.

Method / Times & Temps
1. Dry out your pork skin in the fridge for a minimum of 2 days. Go back & watch my pork belly prep vid.
2. Optional - I slice the edges of the pork belly mainly for presentation.
3. The white tool is called a Jaccard. You will find a buy link in my bio. Prick as many holes into the skin as you can. Swap hands & keep going!
4. Cut slits into the meat side without going too far down to the skin.
5. Season the meat side.
6. Smoke at 121c / 250f for 2 hours
7. Add the pork belly to the pan & return to the smoker.
8. INCREASE TEMP to 135c / 275f for 2 hours
9. Remove the Pork Belly, brush the skin with a couple of tablespoons of white vinegar.
10. In an oven with the grill or broiler setting at 250c / 482f. Place your Pork Belly in a clean tray, on the rack furthest away from the heating element.
11. DO NOT WALK AWAY FROM IT! Use al foil to protect the parts that are golden. It will take 10 to 15 minutes to crisp up the skin.

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