Today, I'm excited to share with you a mouthwatering recipe for Gluten-Free Pork Belly Burnt Ends with a Sticky Barbecue Sauce. This dish is a real showstopper, perfect for impressing guests at your next barbecue or gathering. But what makes it truly special is that it's entirely gluten-free, so everyone can enjoy its delicious flavours without any worry.
Pork belly burnt ends are a delightful treat that combines the rich, melt-in-your-mouth texture of pork belly with the sweet and savoury flavours of a sticky barbecue sauce. The secret to achieving that irresistible flavour and tenderness lies in the perfect blend of spices in the dry rub and the slow smoking process. Trust me, once you try these burnt ends, you'll be hooked!
Now, let's talk about why you should give this recipe a try. First, it's incredibly flavourful and satisfying. The combination of brown sugar, smoked paprika, sea salt, and other spices in the dry rub infuses the pork belly with layers of deliciousness that will leave your taste buds singing. And let's not forget about the sticky barbecue sauce, which adds a sweet and tangy kick that perfectly complements the smoky flavour of the pork.
Secondly, this recipe is surprisingly simple to make, despite its gourmet appearance. With just a few basic ingredients and a little bit of patience, you can whip up a batch of these pork belly burnt ends that rivals any restaurant dish. Plus, the hands-on time is minimal, leaving you free to relax and enjoy the anticipation as your smoker works its magic.
Finally, this recipe is incredibly versatile. While it's perfect for serving as a main dish at a barbecue or dinner party, you can also enjoy it as a tasty appetiser or snack any time of day. Serve it alongside your favourite sides, such as coleslaw, cornbread, or grilled vegetables, for a complete and satisfying meal.
So, what are you waiting for? Fire up your smoker, gather your ingredients, and get ready to indulge in a truly mouthwatering culinary experience with these Gluten-Free Pork Belly Burnt Ends. Trust me, your taste buds will thank you!
Ingredients
Ingredients for Dry Rub:
4-6 pork belly strips
3/4 cup brown sugar
1/4 cup smoked paprika
2 tablespoons sea salt
1 tablespoon mild chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
Ingredients for Sticky Barbecue Sauce:
1 cup gluten-free tomato ketchup
1/2 cup brown sugar
1/4 cup apple juice
1/4 cup runny honey
2 tablespoons cider vinegar
1 teaspoon fine salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Method
Preheat your smoker to 130°C (250°F).
Slice the pork belly into small cubes (about an inch).
In a bowl, combine all the dry rub ingredients and mix well. Liberally coat the pork belly cubes with the dry rub mixture, ensuring they are fully coated.
Place the pork belly cubes in your smoker with your favourite flavoured wood pellets. Close the lid and smoke for 2 hours.
Transfer the smoked pork belly cubes to a large flat pan and cover with foil. Return to the smoker for an additional 1 hour.
In a saucepan, combine all the ingredients for the sticky barbecue sauce and simmer over low heat for 10 minutes, stirring occasionally.
Uncover the pan of pork belly cubes and drain off any liquid. Pour the sticky barbecue sauce over the pork belly cubes, ensuring they are evenly coated.
Return the pan to the smoker and increase the temperature to 180°C (350°F). Cook for an additional 15 minutes, or until the sauce is caramelized and sticky.
Remove the pan from the smoker and allow the pork belly burnt ends to rest for 15 minutes before serving.
Now that you have all the ingredients and steps, it's time to fire up your smoker and get cooking! These Gluten-Free Pork Belly Burnt Ends with Sticky Barbecue Sauce are sure to be a hit at your next gathering.
As ever, if you make this dish let me know how you get on in the comments.
Until next time!
The Coeliac Scientist
As a girl from Kansas City (the epicenter of burnt ends) I approve this recipe! Awesome results with brisket as well!