I’ve never thought pork belly burnt ends were good. I felt like I was just eating chunks of fatty blubber. I think it’s a trendy thing to make but it’s actually just trash. I’d rather make a chuck roast burnt ends than pork belly 🤷♂️ if you figure out how to cook them and make it good, you let me know lol
Cut them into strips instead of cubes. Once the bark has developed, then cut them into cubes. Makes prep and most of the cooking much easier to handle and you get a texture contrast too.
Edit: got this tip from one of Chud’s videos.
The only difference I do is cooking on a roasting rack. I place it in the covered tin once I get the bark I'm looking for. Then instead of a certain time I cook to 95c. Also yeah fat side up sometimes they do fall over but if they are cut into good squares most will be alright.
Edit: I also add a little apple cider vinegar to the sauce
Cut your cubes larger, closer to 5x5 cm each. This’ll help keep them standing after they shrink up.
Don’t go for set times or temps, every pig is different and will cook differently. Probe a meat cube with your thermapen; it should feel like poking warm butter, and you should be able to pull the thermometer out with 0 resistance.
I made this twice before I found out I missed a vital step.
Remove the skin for pork belly burnt ends.
I only leave the skin on when I am trying to get a nice crackle, a totally different dish.
I always just do the diagonal/diamond cuts on the skin side, making sure not to go meat deep, and smoke it whole to about 200F, trying to keep 225-275, as I am only using a weber right now. Always comes up ultra tender and tasty.
I’ve never thought pork belly burnt ends were good. I felt like I was just eating chunks of fatty blubber. I think it’s a trendy thing to make but it’s actually just trash. I’d rather make a chuck roast burnt ends than pork belly 🤷♂️ if you figure out how to cook them and make it good, you let me know lol
I second this chuck roast burnt ends come out way better
Cut them into strips instead of cubes. Once the bark has developed, then cut them into cubes. Makes prep and most of the cooking much easier to handle and you get a texture contrast too. Edit: got this tip from one of Chud’s videos.
Interesting, will try this!
The only difference I do is cooking on a roasting rack. I place it in the covered tin once I get the bark I'm looking for. Then instead of a certain time I cook to 95c. Also yeah fat side up sometimes they do fall over but if they are cut into good squares most will be alright. Edit: I also add a little apple cider vinegar to the sauce
Cut your cubes larger, closer to 5x5 cm each. This’ll help keep them standing after they shrink up. Don’t go for set times or temps, every pig is different and will cook differently. Probe a meat cube with your thermapen; it should feel like poking warm butter, and you should be able to pull the thermometer out with 0 resistance.
Biggest pieces at my local supermarket is almost 5*5 lol, 400g is the biggest cuts I can find Fml
I made this twice before I found out I missed a vital step. Remove the skin for pork belly burnt ends. I only leave the skin on when I am trying to get a nice crackle, a totally different dish.
Yes Ive been removing the skin 🤔
Make sure there is no skin on the pork belly, smoke it whole instead of cutting it up. Once it’s smoked to your liking then do the other steps.
I always just do the diagonal/diamond cuts on the skin side, making sure not to go meat deep, and smoke it whole to about 200F, trying to keep 225-275, as I am only using a weber right now. Always comes up ultra tender and tasty.