Last night I finally decided to give pork belly burnt ends a try.
Watched numerous videos on it and always thought it would be harder to replicate for some reason.
Wow was I wrong.
Absolute insanity in terms of flavour/texture I was blown away.
All be it very rich obviously as you're essentially turning 3.5 lbs of bacon into a burnt end meal.
3.5 hours @ 250 on a pan (letting them confit in their own fat basically) and then off to cover with sauce, little brown sugar and a bit more rub. Back on for 45 minutes and they were ready to go.
Super tender, super flavorful and turned out amazing. Had to stop myself from eating so much, I couldn't help but feel I was eating way too much bacon.
Give it a try, you wont be disappointed and the half slab of pork belly was about $30.00 vs a $150.00 brisket or a $85.00 point.
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