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Pork Belly Burnt Ends | Tender BBQ Bites from the Grill
(0)
200 min
Masterpiece
Knuspr-Küche
Saftig, rauchig und herrlich karamellisiert: Diese Pork Belly Burnt Ends vom Grill sind die perfekten BBQ-Pralinen für jeden Grillabend.
Preparation method
Preparation & Seasoning
Pat the pork belly dry and cut into uniform, bite-sized cubes of about 3x3 cm.
Generously rub the meat cubes on all sides with the BBQ grill seasoning and leave to absorb at room temperature for about 15 minutes.
Grilling & Smoking
Preheat the grill for indirect heat to approx. 120–130 °C (feel free to add wood chips of your choice for a subtle smoky flavour).
Chef's tip
For extra juicy burnt ends, make sure the pork belly has good marbling and an even distribution of fat.
Classic coleslaw, grilled corn on the cob, or crusty baguette go wonderfully with this.
Ingredients
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