Recipe

Burnt Ends of pork belly (3-2-1 method)

Burnt ends made from pork belly are little cubes of BBQ delight. Thanks to the 3-2-1 method, they have time to smoke, tenderise and then develop a lovely sticky glaze.

Number of people:

8 people

Duration:

380 minutes

BBQ set-up:

Indirectly

BBQ temperature:

120 °C

Core temperature:

92 °C

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Preparation

  1. Cut the pork belly into cubes of about 2 to 3 cm. Sprinkle the dry rub all over and leave it to soak in for a short while. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the barbecue with the XCelsius BBQ lighter and set it up for indirect heat at around 120°C. Place a drip tray under the grill. Time to get the barbecue going. Give it a little time to stabilise before you carry on.

  3. Add the smoking wood and place the pork belly cubes on the grill, leaving space between them. Smoke them for about 3 hours until they’re nicely browned. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  4. Place the cubes in an aluminium dish. Add the apple juice, butter, caster sugar and maple syrup, then cover the dish. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  5. Put the dish back on the barbecue and cook for another 2 hours or so, until the pork belly is tender. Arrange everything neatly and then let the barbecue do its job.

  6. Remove the cubes from the marinade, brush them with BBQ sauce and return them to the barbecue for about another hour until they’re sticky. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.