Sweet Heat Sticky Belly Burnt Ends
Did you know pork belly is just unsmoked, uncured bacon?! So if you eat bacon, you eat belly. Cook up a bunch of this “pork candy” to nibble during a football game or anytime.
Ingredients
- 4 lbs. pork belly (unsalted), skin removed and cut into 1½-inch cubes
- ¾ cup vegetable oil
Dry Rub:
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon crushed ground mustard seed
- 1 tablespoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- zest 1 large orance
Warm Sticky Belly Drizzle
- ½ cup honey
- ½ cup melted butter
- juice of zested orange
- 1-2 teaspoons crushed red pepper
Garnish (opt)
- Pickles (I used okra, bread n'butter and Mr. Olive Sweet Heat Pepperoncini)
Instructions
- Lightly coat belly with oil. Drain excess.
- Combine dry rub ingredients in a large bowl and toss with belly cubes. Refrigerate for several hours or overnight, tossing periodically.
- Sit out for about 30 minutes before cooking. Heat wok or cast-iron skillet over medium-high heat. Lightly coat with oil. Sear belly in small batches, turning as each side gets nicely charred and a little burnt, being careful not to crowd in skillet.
- Combine all drizzle ingredients in a small bowl. At serving time, drizzle burnt ends and serve extra for dipping.
Notes
You can do these on stovetop or oven... or grill!
I usually do mine on the grill. Simply preheat cast iron skillet or grill pan (the one with holes) on grill as it heats up and proceed with directions above.
I usually do mine on the grill. Simply preheat cast iron skillet or grill pan (the one with holes) on grill as it heats up and proceed with directions above.