Blueberry Burnt Ends Recipe
First course of the whiskey dinner.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
Prepare the Pork Belly
Cut the pork belly into 1-inch cubes and season them with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Create the Blueberry Glaze
In a saucepan, combine the blueberries, brown sugar, whiskey, and apple cider vinegar. Cook over medium heat until the blueberries break down and the mixture thickens slightly, about 10-15 minutes. Set aside.
Cooking
Smoke the Pork Belly
Preheat your smoker to 250°F (120°C). Place the seasoned pork belly cubes in the smoker and smoke for about 2-3 hours, until they are tender and have developed a nice bark.
Glaze the Burnt Ends
Once the pork belly is cooked, remove it from the smoker and toss the cubes in the blueberry glaze. Return the glazed pork belly to the smoker for an additional 30 minutes to set the glaze.
Serving
Serve
Remove the burnt ends from the smoker, let them rest for a few minutes, then serve warm as the first course of the whiskey dinner.