Pork Belly Burnt Ends Recipe
Peach Bourbon BBQ, Pickled Cabbage, Benne Seeds
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Ingredients
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Pork Belly
Peach Bourbon BBQ Sauce
Pickled Cabbage
Benne Seed Topping
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Cut the pork belly into 1-inch cubes and season with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Ensure the pieces are well coated.
- 2
Bake the Pork Belly
Place the seasoned pork belly cubes on a baking sheet lined with parchment paper. Bake in the preheated oven for 2-2.5 hours, or until the pork is tender and the fat is rendered.
- 3
Cut into Burnt Ends
Remove the pork belly from the oven and let it rest for 15 minutes. Cut the pork into smaller cubes (around 1-inch) to create burnt ends.
Peach Bourbon BBQ Sauce Preparation
- 4
Make the BBQ Sauce
In a medium saucepan, combine peach preserves, bourbon, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Stir well and bring to a simmer over medium heat.
- 5
Simmer the Sauce
Allow the sauce to simmer for about 10-15 minutes, stirring occasionally until it thickens slightly. Remove from heat and set aside.
Pickled Cabbage Preparation
- 6
Prepare the Pickled Cabbage
In a bowl, combine shredded cabbage, shredded carrot, rice vinegar, sugar, and salt. Toss to combine all ingredients well.
- 7
Let it Pickle
Let the mixture sit for at least 30 minutes to allow the flavors to meld and the cabbage to pickle. For best results, refrigerate for a few hours or overnight.
Final Assembly
- 8
Combine and Serve
Once the burnt ends are ready, toss them in the prepared peach bourbon BBQ sauce until well coated. Serve the burnt ends topped with pickled cabbage and sprinkle with benne seeds.
