BOURBON BURNT ENDS
Fatty cuts of meat make for good barbecue as they don't dry out and always have tonnes of flavour. I do love to cook with pork belly as it is a very versatile cut which can be grilled whole, i strips or my personal favourite, pork belly bites.
Having experimented with a few different ways of dressing the meat before the grill, this is definitely one of my favourites being sweet and tangy and dancing around the mouth whilst you shovel this delightful fatty treat.
Easy to cook, great for beginners and can be served with pretty much anything: salad, cornbread, pit beans, coleslaw (or like me, all of the above) there's not much they don't go with. Give this low and slow recipe a try you won't be disappointed.
- 500 g pork belly
- 1 tbsp hot sauce
- 2 tbsp Jacks Meat Dust
- 3 tbsp Bourbon
- 3 tbsp maple syrup
- 3 tbsp honey
Cut the pork belly into 1 inch chunks. Not too small as they do shrink during the cooking process.
Place the pork belly into a mixing bowl and coat evently with hot sauce which enable the rub to stick.
Coat the pork belly evenly with Meat Dust.
Place the pork on to a wire rack neatly and with a bit of space in between so they cook evenly. Place the rack on the pre heated grill and close the lid.
After 2 hours remove the pork from the grill and tip on to a sheet of foil. Add the Bourbon and the maple syrup distributing evently and wrap. Place back on to the grill.
Check the tenderness at the hour and half - 2 hour during this second cook. Aim for an internal temperature of 87C.
Add the honey and place on the grill for one last ten minute blast.