PORK BELLY BURNT ENDS
$13.49 – $53.98
Product Description
Melt in your mouth, delicious cubes of soft, magical, smokey, fatty, tasty pork belly burnt ends.
Ryukyu Berkshire Cross pork is farmed direct from the Byron Bay Hinterland in Northern New South Wales, these animals have been raised in an ethical and respectful, stress free environment.
Click here for more information regarding Ryukyu Berkshire Cross pork.
Check the COOKING INSTRUCTIONS tab for how to get the best results if your cooking in your kitchen oven.
HGP Free
$26.99kg
This recipe works brilliantly just in a kitchen oven but if you’re a sucker for that extra legit smokiness that you can only get from real wood smoke, than by all means use your charcoal barbecue or smoker with your favourite woods.
The fastest option for cooking is a simple 1.5 hours in a 150°C oven (or your chosen alternative smokey heat source).
But… for a way more rich and decadent version (recommended) you’ll want to follow our recipe below for next level low cooked, sauced & cooked again until they’re deliciously sweet, sticky, salty, pillowy pork belly burnt ends.
INGREDIENTS
2kg pork belly burnt ends
1 cup good BBQ sauce
1/2 cup chicken stock
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Kitchen Oven Instructions
1. Preheat oven to 150°C.
2. Put the belly cubes on a wire rack inside a large roasting dish (essential for catching the rendering pork fat) and cook for 1 hour.
3. Remove the bellies from the oven & put them into a new foil tray that’s big enough to house them in a single layer.
4. Mix the BBQ sauce and stock together.
5. Pour the sauce over the belly cubes & mix through to coat evenly.
6. Seal the tray with foil & return to the oven for 30/60 minutes.
7. Remove the foil, stir to coat with the sauce again & cook for another 30 minutes uncovered (or longer if you like them more well done). You’re looking for a thick & dark sticky coating.