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Maple Bourbon Pork Belly Burnt Ends

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    Maple Bourbon Pork Belly Burnt Ends

    Maple Bourbon Pork Belly Burnt Ends are a deliciously indulgent treat, combining the rich, fatty goodness of pork belly with the sweet, smoky flavors of maple syrup and bourbon. This dish, often hailed as “meat candy,” is a perfect blend of savory, sweet, and smoky, making it a favorite at barbecues and gatherings. The slow-cooking process ensures the pork belly becomes tender and caramelized, resulting in melt-in-your-mouth bites that are irresistible.

    Pork belly burnt ends are a twist on the traditional burnt ends, which originally come from Kansas City-style barbecue. Traditionally made from the point end of a brisket, burnt ends are known for their intense flavor and crispy exterior. Pork belly, with its high fat content, offers a different but equally delicious take on this barbecue classic, popularized in recent years as chefs and home cooks experiment with different cuts and flavors.

    Ingredients

    For the Pork Belly:

    • 4 pounds pork belly, skin removed and cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 1/4 cup brown sugar
    • 2 tablespoons paprika
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper (optional, for a bit of heat)

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    For the Maple Bourbon Glaze:

    • 1 cup maple syrup
    • 1/2 cup bourbon
    • 1/4 cup ketchup
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons soy sauce
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon garlic powder

    Instructions

    Step 1: Prepare the Pork Belly

    1. Preheat your smoker to 250°F (120°C). If you don’t have a smoker, you can use a grill set up for indirect cooking.
    2. In a large bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
    3. Toss the pork belly cubes in olive oil, then coat them evenly with the spice mixture.
    4. Place the seasoned pork belly cubes on a wire rack set over a baking sheet. This setup will allow the smoke to circulate around the meat evenly.

    Step 2: Smoke the Pork Belly

    1. Place the pork belly in the smoker and smoke for about 2.5 to 3 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
    2. While the pork belly is smoking, prepare the maple bourbon glaze.

    Step 3: Make the Maple Bourbon Glaze

    1. In a medium saucepan, combine the maple syrup, bourbon, ketchup, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and garlic powder.
    2. Bring the mixture to a simmer over medium heat, stirring occasionally.
    3. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the glaze has thickened slightly. Remove from heat and set aside.

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    Step 4: Finish the Pork Belly Burnt Ends

    1. Transfer the smoked pork belly to a large disposable aluminum pan.
    2. Pour the maple bourbon glaze over the pork belly, tossing to coat each piece thoroughly.
    3. Cover the pan with aluminum foil and return to the smoker for another 1 hour, allowing the pork belly to absorb the flavors of the glaze and become even more tender.

    Step 5: Caramelize the Burnt Ends

    1. Remove the foil and continue to cook the pork belly for an additional 15-20 minutes, or until the glaze has caramelized and the edges of the pork belly are crispy.
    2. Stir occasionally to ensure even caramelization.

    Step 6: Serve the Maple Bourbon Pork Belly Burnt Ends

    1. Remove the pan from the smoker and let the pork belly rest for about 10 minutes.
    2. Serve the burnt ends hot, garnished with chopped fresh parsley or green onions, if desired. These are perfect as an appetizer, main dish, or a delicious addition to any barbecue spread.

    Tips for Perfect Maple Bourbon Pork Belly Burnt Ends

    • Choose a well-marbled pork belly for the best flavor and texture.
    • Monitor the temperature of your smoker closely to maintain consistent heat.
    • Allow the glaze to thicken before adding it to the pork belly to ensure it coats the meat well.
    • Rest the pork belly after cooking to let the juices redistribute and the flavors meld.

    Nutritional Information

    Each serving of Maple Bourbon Pork Belly Burnt Ends contains approximately:

    • Calories: 450
    • Protein: 18g
    • Carbohydrates: 20g
    • Fat: 32g
    • Fiber: 1g
    • Sugar: 15g

    Conclusion

    Maple Bourbon Pork Belly Burnt Ends are a delectable treat that will surely impress your family and friends. The combination of smoky, sweet, and savory flavors makes this dish a standout at any barbecue or gathering. Whether you’re an experienced pitmaster or a novice cook, these pork belly burnt ends are easy to make and incredibly satisfying.

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