What Makes This Recipe So Good
There’s so much flavor here! You’ve got a dry rub made up of the perfect blend of savory spices, then there’s a slightly sweet BBQ glaze, and then that incredible smokey flavor that comes just from grilling. Ugh, is your mouth watering yet? The slow, low-temperature grilling method used in this recipe gives you juicy, tender pork belly burnt ends that aren’t dry or tough. It takes a little time, but you know what they say about good things coming to those who wait… Pork belly burnt ends are actually pretty hands off, all things considered. I mean, once you put the meat on the grill, you don’t have to do anything at all for another 2.5 hours! And then you basically just add the glaze and put everything back on the grill for another 2 hours. These can be the main protein in your cookout meal, part of a whole grilled-food-spread, or you can plate them and serve them with toothpicks for an incredible appetizer!
Chef’s Tips
If you buy pork belly with the skin on, you’ll need to remove it for this recipe. It’s a little tricky (and time-consuming) if you’ve never done it before. You’ll need a super sharp knife, a cutting board, and a healthy amount of patience. With the knife at an angle, run it underneath the skin, working away from you and away from the meat. You’ll need to peel away the skin with your other hand at the same time, so it takes a little coordination. If you’ve got 5-10 minutes to spare, let the pork belly sit after you coat it in dry rub, before you put it on the grill. That just gives the spices more time to infuse into the meat, enhancing the overall flavors. Adjust the spices in your dry rub to get your perfect blend! If you like things hotter, you might use ½ teaspoon of cayenne instead of ¼ teaspoon. Want pork belly burnt ends that are a little less sweet? Cut the brown sugar slightly. Play around with the ratios to get the best dry rub for your tastes.
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