Bonfire Pork Belly Burnt Ends
Serves 6 as a snack
Ingredients
- 1.2 kg boneless pork belly, cut into 3 cm cubes
- 1 tbsp each smoked paprika and brown sugar, 1 tsp each salt and pepper
- 1 cup (250 ml) Bonfire BBQ Sauce
- 2 tbsp honey and 2 tbsp butter
Method
Set your BBQ up for indirect cooking at 135°C (or use the oven). Toss the pork with the paprika, sugar, salt and pepper.
Cook the cubes on a rack over indirect heat for 2 hours, until deep golden.
Tip into a foil tray with the Bonfire BBQ, honey and butter. Cover and cook another 45 minutes.
Uncover, raise the heat to 160°C and cook 15 minutes, stirring once, until thick and sticky. Serve with toothpicks.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
Post Comment