Bonfire Wild Pork Belly Burnt Ends
Serves 6 | Bonfire BBQ Sauce
Ingredients
- 1.5 kg skinless wild pork belly, cut into 4 cm cubes
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper
- 1 cup (250 ml) Bonfire BBQ Sauce
- 1/4 cup apple juice
- 30 g butter, diced
Method
1. Heat a covered BBQ or smoker to 140°C. Season pork with sugar, paprika, garlic, salt and pepper.
2. Smoke or indirect-cook for 2 hours until browned. Transfer to a foil tray.
3. Add Bonfire BBQ Sauce, apple juice and butter. Cover tightly and cook for 1½ hours.
4. Uncover and cook for 20–30 minutes until sticky, dark and tender.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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