Pork Belly Burnt Ends with Orange Zest & Maple Sauce
Ready to level up your Pork Belly? with this bold burnt ends recipe, featuring crispy edges, tender bites, and a sticky orange zest & maple glaze that'll have everyone coming back for seconds.
- 1kg Pork Belly Pieces – Boned, Skinned & Diced
- 1 tbsp Olive Oil
- BBQ rub of choice (Try Texanz Championship Blend Rub)
- 1 x tinfoil tray
- Tinfoil
Sauce
- 1 x bottle BBQ sauce of choice
- 1/2 cup maple syrup
- 1 x orange squeezed
- 2 tbsp grated orange zest (Skin)
- 1 tsp cinnamon
- 2 tbsp brown sugar
Method
1. Put pork belly pieces into a bowl then add olive oil on top, mix well so all the pork has a decent covering. Add a generous amount of your BBQ rub and ensure all sides of the pork are covered
2. Preheat your BBQ to 160-170 degrees Celsius and add your choice of fruit wood for flavour.
3. Cook for 45 minutes or until all sides are well browned
4. Add all sauce ingredients into a pot and heat on a low temp for 10 minutes. Stir Well.
5. Remove pork belly pieces from the BBQ and place in a tin foil tray and add your sauce over all the pork, cover with tin foil and place back in your BBQ. Cook for a further 2 1/2 hours at 150 degrees Celsius
6. Remove from BBQ and rest for 10 minutes before serving these incredibly tasty pork belly burnt ends
Chop Tips! -
Don't have a Smoker? No problems! Follow the same cook time and temps but cook on fan bake in your conventional oven