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Maple Bourbon Pork Belly Burnt Ends are a deliciously indulgent treat, combining the rich, fatty goodness of pork belly with the sweet, smoky flavors of maple syrup and bourbon. This dish, often hailed as “meat candy,” is a perfect blend of savory, sweet, and smoky, making it a favorite at barbecues and gatherings. The slow-cooking process ensures the pork belly becomes tender and caramelized, resulting in melt-in-your-mouth bites that are irresistible.
Pork belly burnt ends are a twist on the traditional burnt ends, which originally come from Kansas City-style barbecue. Traditionally made from the point end of a brisket, burnt ends are known for their intense flavor and crispy exterior. Pork belly, with its high fat content, offers a different but equally delicious take on this barbecue classic, popularized in recent years as chefs and home cooks experiment with different cuts and flavors.
Ingredients
For the Pork Belly:
- 4 pounds pork belly, skin removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
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