Introducing our Pork Belly Burnt Ends – a barbecue snack that's transcended the boundaries of flavour and elevated snacking to an art form. In the realm of barbecue delights, this recipe stands as a testament to the sheer indulgence that good food can offer. Picture this: succulent cubes of pork belly, each lovingly seasoned with our favourite Holy Voodoo rub, a blend of spices and magic that awakens the senses. These delectable morsels are the key players in a barbecue arsenal that will turn you into a backyard legend. And it won't stop at just one; these bite-sized wonders have a knack for leaving you wanting more.
Start by cutting the belly into 1-2 inch cubes. Season generously with the Holy Voodoo.
Fire up a smoker to 250f/120c. Add pecan or apple wood chunks, if you've got them.
Smoke for 1.5 hours, until a nice, deep mahogany colour. If you've got a wire cooling rack you can put the cubes of belly on it to stop them falling through your grate.
In a foil pan large enough to hold everything, mix the BBQ sauce, honey and chicken stock and then toss the smoked belly cubes in the sauce. Arrange them in a single layer and add the butter cubes across the top, then cover foil and return to the smoker for another 1.5 hours.
Remove the foil, stirring the cubes to coat once more, then cook a further 30 minutes, uncovered, until sticky and thick.
Recipe Note
You can use maple syrup, agave nectar, or golden syrup instead of honey.
