Asian-Style Pork Belly Burnt Ends
Asian-Style Pork Belly Burnt Ends
Blues Hog
Rated 5.0 stars by 1 users
Fire up your smoker, we're whipping up some irresistible Asian-style pork belly burnt ends served on fluffy bao buns. Get ready to transform juicy pork belly into deliciously caramelized burnt ends bursting with flavor!
Ingredients
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1 Petite Pork Belly (We choose Marble Ridge Farms!)
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Blues Hog Tennessee Red
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Blues Hog Pork Marinade Mix
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Sesame Seeds
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Blues Hog Sweet Asian Dragon BBQ Sauce (Coming Soon!)
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1 can your favorite beer
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Chopped Green Onions
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Finely Shaved Carrots
Directions
Mix 1 cap Blues Hog Pork Marinade Mix with 20 oz. water. Inject Pork Belly, and cut into 1 ½ inch cubes. Season with Blues Hog Original Dry Rub until fully covered.
Place on smoker at 300℉ using Blues Hog Lump Charcoal and Hickory Wood Chunks. At the 15 minute mark, flip and let sit for another 35-40 minutes.
Remove from heat and place in aluminum tray, marinating with 1 bottle of Tennessee Red and your favorite beer. Cover with foil and place back on heat.
Leave on for 1 hour or until pork belly is pull-apart tender. Remove from heat and sauce with Sweet Asian Dragon BBQ Sauce and Original Dry Rub. Let this glaze and caramelize over heat, and then remove.
Begin with bao bun, followed by burnt ends, chopped green onions, sesame seeds, finely shaved carrots, and finish with Sweet Asian Dragon BBQ Sauce. Enjoy!
