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Recipes
Pork Belly Ends
The Perfect Pork Belly on the Kamado
Discover the ultimate recipe for Pork Belly Burnt Ends, a perfect BBQ snack to smoke on your kamado. These flavorful, caramelized, and juicy pork belly bites are a true BBQ delicacy. Follow our step-by-step instructions for deliciously tender pork belly that melts in your mouth.
Essentials:Ā
- kamado barbecueĀ (ideal for long low-temperature sessions)
- Stainless Steel Drip Pan
- Pink Butcher Paper
Ingredients:
- 2 kg pork belly
- Meatpal BBQ Rub
- 750 ml tomato ketchup
- 750 ml cola
- 200 g unsalted butter
- 3 tablespoons cane sugar
- 50 g honey
- 1 teaspoon cayenne pepper
- 2 cloves garlic
- 2 applewood
Instructions:
- Using a sharp knife (e.g.Ā Granton Uitbeenmes), slice just below the pork belly skin and remove it completely.
- Cut the pork belly into 2.5 cm cubes and season with Meatpal BBQ Rub.
- Fill your kamado with Big Block charcoal. Place the SloRoller in your kamado without the SloRoller lid and light it with one fire starter. Let it reach 120Ā°C.
- Place the smoking wood chunks on the fire and add the SloRoller lid (or ceramic heat deflectors if you donāt have a SloRoller).
- Place the Accessory Rack with a stainless steel drip pan, then add the stainless steel grates, and arrange the pork belly cubes on top.
- Smoke for 1.5 hours at 120Ā°C.
- After 1.5 hours, transfer the pork belly to the drip pan and add all the sauce ingredients. Mix well and return to the kamado.
- Cook for another 2.5 hours at 120Ā°C, stirring occasionally and adding water if needed.
- Let the pork belly rest for 15 minutes under Pink Butcher Paper.
ENJOY!!!
