Pork Belly Burnt Ends

SAVORY

Dec 14

Smoked Pork Belly with Maple Barbecue Sauce

Chef Quy Hoang of Blood Bros. BBQ | Houston, TX

INGREDIENTS

Maple Barbecue Sauce:
1 cup cherries
1 cup ketchup
½ cup apple cider vinegar
3 tablespoons Angostura orange bitters
3 tablespoons Angostura aromatic bitters
½ cup Bourbon
½ cup brown sugar
½ cup maple syrup

To Assemble and Serve:
4 pounds pork belly, skin removed and diced into 1-inch cubes
1 cup Blood Bros BBQ Pork Rub or your favorite pork rub blend
3 tablespoons salted butter, cubed

METHOD

For the Barbecue Sauce:
In a saucepan over medium-high heat, bring all ingredients to a boil, whisking constantly. Once boiling, reduce heat and let simmer 15 minutes. Remove from heat and let cool.

To Assemble and Serve:
Prepare and heat a smoker to 250°F. On a work surface, season pork belly with pork rub. Smoke 2 hours. Transfer smoked pork to an aluminum pan and arrange in a single layer. Pour 1 cup Maple Barbecue Sauce evenly over pork. Top with butter, then cover pan with aluminum foil and smoke additional 1½ hours. Remove foil and stir pork. Cover and smoke additional 30 minutes, or until the glaze is sticky and thick. Serve warm.

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