Wharf Southern Kitchen And Whiskey Bar Recipe
Make Wharf Southern Kitchen And Whiskey Bar Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Pork Belly Burnt Ends
Glaze & Finishing Sauce
Accompaniments & Garnish
Method
Smoked Pork Belly Burnt Ends
- 1
Prepare pork belly
Trim any tough membrane from the pork belly and pat dry with paper towels. Cut the pork belly into 1-inch cubes, trying to keep pieces uniform for even cooking.
- 2
Season
In a bowl, combine kosher salt, black pepper, brown sugar, paprika, garlic powder, and onion powder. Toss the pork belly cubes with the rub until evenly coated. Let rest at room temperature for 20–30 minutes to allow the rub to adhere.
- 3
- 4
Smoke/Roast the pork belly
Arrange pork belly cubes on the smoker rack (or on a wire rack set over a foil tray in the oven) in a single layer. Smoke at 225°F for 1.5–2 hours until the exterior has a deep mahogany color and an internal temperature reaches about 180°F (82°C). In the oven, roast at 275°F for 1.5–2 hours, checking for similar color and tenderness.
- 5
Wrap and braise
Transfer the pork belly cubes into a foil pan (or tightly wrap in foil). Pour 2 tablespoons of apple cider vinegar over the cubes to help tenderize. Seal and continue cooking in the smoker or oven for another 45–60 minutes until cubes are tender and some fat is rendered and translucent.
Glaze & Finishing Sauce
- 6
Make the glaze
While the pork finishes braising, combine butter, apple cider vinegar, maple syrup, hoisin, Dijon mustard, brown sugar, Worcestershire sauce, lemon juice, cayenne, and sea salt in a small saucepan. Warm over medium-low heat, stirring until butter and sugar melt and ingredients are combined into a glossy sauce, about 4–6 minutes. Adjust seasoning to taste — add a touch more maple or vinegar if you prefer sweeter or tangier.
- 7
Toss and caramelize
Remove the pork belly pan from the smoker/oven and carefully drain any excess liquid, reserving a tablespoon. Pour the glaze over the pork belly cubes and gently toss to coat each piece. Return the glazed pork belly to the smoker or oven at 300°F (149°C) for 15–20 minutes, uncovered, allowing the glaze to thicken and caramelize. Stir once halfway through to promote even glazing.
- 8
Finish
If you prefer a deeper crust, after glazing finish the cubes under a hot broiler for 1–2 minutes (watch closely) or on a hot grill grates for 2–3 minutes, turning once, to get additional char.
Accompaniments & Plating
- 9
Assemble
Transfer the glazed pork belly burnt ends to a warm serving platter or individual bowls. Spoon any thickened glaze from the pan over the top.
- 10
Garnish
Scatter pickled jalapeño slices over the burnt ends for brightness and heat. Sprinkle toasted sesame seeds and microgreens or chopped parsley for color and freshness.
- 11
Serve
Serve hot with buttered brioche slices or warm cornbread on the side. Offer extra glaze/condiment on the side and enjoy immediately.