Pork ·
Miso Butterscotch Pork Belly Burnt Ends is a twist on the classic BBQ "burnt ends", usually made with beef brisket – but here we’re using pork belly for its richness and tender texture. These are very moreish so make sure you make enough to go round, they will be the hit at your next family BBQ.
Category
Dinner
Servings
6-8
Prep time
20 minutes
Cook time
3 hours 30 minutes
Miso Butterscotch Pork Belly Burnt Ends is a twist on the classic BBQ "burnt ends", usually made with beef brisket – but here we’re using pork belly for its richness and tender texture. These are very moreish so make sure you make enough to go round, they will be the hit at your next family BBQ.
Ingredients
- 2kg pork belly, skin removed
- 2 tsp sea salt
- 1 tbsp brown sugar
- ¼ tsp chilli powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cracked black pepper
- kimchi mac and cheese, to serve (Add link to recipe)
- 125g unsalted butter
- 110g (½ cup) brown sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp white miso
- 100ml thickened cream
Miso butter
Directions
Step 1: Prep the pork
Slice the pork belly into 3cm cubes.
- Combine the salt, brown sugar, chilli powder, garlic powder, paprika and pepper in a small bowl, mix well. Transfer to a shaker jar if you have one.
- Shake the seasoning over the pork, turning the pork over to coat evenly on all sides.
- Place the pork pieces on a wire rack over a tray in a single layer.
Step 2: Cook the pork
Preheat a smoker to 120°C (250°F)(or your oven if you don't have a smoker).
- Place the tray of pork in the centre of the smoker and cook for 3 hours with the lid closed.
- Step 3: Make the glaze
- Heat a large, cast iron tray on the stovetop over a medium heat.
- Add the butter, sugar, soy, vinegar and miso and whisk until melted and well combined. Bring to a simmer.
- Whisk in the cream, then continue simmering until the glaze starts to thicken slightly.
Step 4: Finish and serve
Remove the pork from the smoker and add to the tray with the glaze. Increase the smoker temperature to 150°C (300°F).
- Toss the pork gently to combine, then return to the smoker for 30 minutes. Stir pork every 10 minutes to mix through glaze as it begins to get sticky.
- Remove pork from the smoker and serve coated in sauce with some Wombok slaw and Kimchi mac and cheese on the side. Enjoy!
Recipe notes
Origins
Burnt Ends classically uses beef brisket cubes slow cooked in a smoker, then caramelised to make a “meat candy” of sorts originating in Kansas City….but pork belly is the modern take on this dish and has similarities to Chinese Char Sui pork. So our version here is sticky and sweet but utilises the umami punch of miso.
Cook support
Try to space the pork out on the tray to allow the smokiness to get into every cube of pork. And if you want some extra indulgence, then don’t throw that pork skin away….turn that into crackling to serve with your burnt ends.
Storage
Store any leftover pork burnt ends in their sauce in an airtight container refrigerated for up to 5 days.
Serving ideas
Choose your favourite sides to go with this pork belly, such as soft rolls and coleslaw, some steamed rice and Asian steamed greens, or serve Bahn Mi style or in a steamed rice bun.
