Iberico Burnt Ends Recipe
Make Iberico Burnt Ends Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Rub
Sauce
Method
Preparation
Prepare the Pork Belly
Trim any excess fat from the Iberico pork belly and cut it into 1-inch cubes.
Make the Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to combine.
Rub the Pork
Coat the pork belly cubes thoroughly with the rub mixture. Ensure every piece is well-covered. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
Cooking
Smoke the Pork
Place the rubbed pork belly cubes on the grill or smoker. Smoke for about 3 hours, or until the internal temperature reaches 195°F (90°C).
Prepare the Sauce
In a saucepan, combine apple cider vinegar, honey, soy sauce, Worcestershire sauce, and hot sauce. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally.
Glaze the Pork
Remove the pork belly from the grill and toss it in the sauce. Return the glazed pork to the grill and cook for an additional 30 minutes to set the glaze.
Serve
Once the Iberico burnt ends are caramelized and sticky, remove them from the grill. Let rest for a few minutes before serving.