Crispy Brussels Recipe
Pork Belly Burnt Ends, Pupukea Citrus Balsamic Glaze, Macadamia Nuts
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Ingredients
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Brussels Sprouts
Pork Belly Burnt Ends
Pupukea Citrus Balsamic Glaze
Garnish
Method
Brussels Sprouts Preparation
- 1
Roasting Brussels Sprouts
Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes, until crispy and golden brown.
Pork Belly Burnt Ends
- 2
Preparing Pork Belly
Preheat the smoker to 250°F (120°C). Cut the pork belly into 1-inch cubes. In a bowl, mix together smoked paprika, brown sugar, garlic powder, black pepper, and salt. Rub the mixture all over the pork belly cubes. Place them in the smoker and smoke for 3-4 hours until tender.
- 3
Finishing Burnt Ends
Once smoked, toss the pork belly cubes in BBQ sauce. Return them to the smoker for an additional 30 minutes to set the sauce.
Citrus Balsamic Glaze
- 4
Making the Glaze
In a saucepan over medium heat, combine balsamic vinegar, orange juice, and honey. Bring to a simmer and reduce the heat. Let it simmer for about 15-20 minutes until thickened, stirring occasionally.
Assembly
- 5
Combining Ingredients
On a serving platter, arrange the crispy Brussels sprouts. Top with the pork belly burnt ends, drizzle with the Pupukea citrus balsamic glaze, and sprinkle with chopped macadamia nuts and parsley.
