Quote:
Originally Posted by Royle9
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.
|
This is one of my favourite treats to make for my friends. I've found it best to do a spicy rub with a sweet sauce. Always fat side up and it just melts to finsh. I also spritz it with apple juice as it cooks every 30 minutes or so.