Pork Belly Burnt Ends
Recipes / Pork

Pork Belly Burnt Ends

on the Tom Tom Offset

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These have got your mouth watering already haven't they? Pork Belly smoked in the Tom Tom and covered in a delicious sauce - it really doesn't get better than this!
Prep time
20 mins
Cook time
4 hours
Serves
5-6 people
Fuel
Heat Beads® 10kg Hardwood Lump Charcoal

Ingredients

Pork Belly, cut into equally sized cubes (around 4cm square)

Rub

1/2 cup Paprika
1/4 cup chilli powder
4 Tbsp salt
2 Tbsp ground coriander
2 Tbsp garlic powder
2 Tbsp white sugar
2 Tbsp curry powder
2 Tbsp mustard powder
1 Tbsp ground black pepper
1 Tbsp ground basil
1 Tbsp ground thyme
1 Tbsp ground cumin
1 Tbsp cayenne

Halftime Glaze

1/2 cup brown sugar
1/4 cup of honey
170g butter, cubed

  • Sprinkle a lot of the rub all over the cubes of pork belly.

    Sprinkle a lot of the rub all over the cubes of pork belly.

  • Make sure the pork is coated fully.

    Make sure the pork is coated fully.

  • Smoke your pork cubes for 2 hours.

    Smoke your pork cubes for 2 hours.

  • Take off heat, mix through brown sugar, honey and butter. Cover and put back in smoker for 1.5 hours.

    Take off heat, mix through brown sugar, honey and butter. Cover and put back in smoker for 1.5 hours.

  • The final product, juicy, sweet and delicious!

    The final product, juicy, sweet and delicious!

Method

  1. Preheat Tom Tom with charcoal briquettes, and heat until 120ºC. Soak your wood chips in water for at least a half hour (we used hickory, but you can use cherry, mesquite, oak, pear, walnut or peach).
  2. Coat your 4cm pork belly cubes in the rub, making sure they all have a generous coating. Put them on a rack to make it easy to transfer on and off the smoker.
  3. Drain your wood chips and put them in the offset barrel on top of your smoking charcoal.
  4. Put your pork in the middle of the smoker and leave for 2 hours.
  5. Remove the rack from the smoker and put the meat into an aluminium pan, and cover with halftime glaze ingredients. Mix through.
  6. Check your charcoal and wood chips, replenish if necessary. Cover pan with foil and put back in Tom Tom for about 1.5 to 2 hours. When squished, the cubes should be very soft and juicy.
  7. Remove from smoker, drain off liquid.

Enjoy!

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