I wouldn’t say me and Mrs Shack are competitive… but this is what we’re dealing with here people, yes that is my wife kicking ten bells out of me….
No surprise really, she’s been taught by the one and only Stanford Quarrie and I urge you to head over to You Tube to check him out, here is a link to an impact strike demonstration. Nuff said she is a tough old Mofo.
Back to the recipe.
You may have guessed by now that my love doesn’t just stretch to barbequing but I am also a massive fan of the Cinema and there is absolutely nothing more classic than a mix of sweet and salty popcorn whilst enjoying Stan Lee’s latest release.
And so Mrs Shack sets the challenge.
“I want that pork belly out of my fridge. we’re making pork popcorn. I’ll do salt, you’ll do sweet. Get the family to vote. Loser does the cleaning this week”
Challenge Accepted. Design and execute some sweet porky burnt ends.
Jack’s Maple Bourbon Burnt Ends Recipe
What you need:
500g pork belly into 1 inch chunks
Rub of your choice, I’m using and reviewing Firefly Memphis Pig today
3 Tablespoons Jack Daniels
Good glug of Maple Syrup
Good Glug of honey
Mrs Shack’s Crispy Salty Porky Popcorn
Mrs Shack here. Yeah yeah yeah, lets just remember who’s in charge of this operation shall we. I set the challenge, but hell when I was researching I must confess my nerves got the better of me. With all the rubs and sweet marinades available on the market how was I going to beat the bearded one with SALT????
Good job my big headedness got the better of me and I came up with this tweaked little Spanish number which will win for sure.
What you need:
500g Pork Belly
1 1/2 Tablespoons Salt
1/2 tablespoon coarse black pepper
4 bay Leaves
4 cups of water
Five ingredients. Minimal fannying around.
Mrs Shack signing off, Jack’s gone to fetch the feather duster.