Pork Belly Burnt Ends Pit Boss
These Pork Belly Burnt Ends Pit Boss are bite-sized delicious pork pieces packed with sweet umami flavor and a crispy texture. You'll be addicted these juicy pork belly bites in no time.
Equipment
- 1 Pellet smoker
Ingredients
For the Pork Belly
- 2 lb skinless pork belly cut into 2-inch cubes
- 1/3 cup Vietnamese fish sauce
- 3 tablespoon sugar
- 2 tablespoons water
- 2 tablespoons freshly minced garlic about 6 medium cloves
- 2 teaspoons freshly ground black pepper
- 1-2 chunks of light smoking wood such as apple or cherry
For the Glaze
- 1/3 cup sugar
- 1/4 cup honey
- 2 tablespoons fish sauce
- 2 tablespoons water
Instructions
- Remove as much excess moisture from the pork belly with a paper towel.
- Cut off any remaining thick fat from the outside of the pork belly. Cube the pork belly into 1-inch cubes.
- Season with salt and black pepper. Leave in the fridge for 60 minutes.
- Remove further excess moisture that was drawn out by the salt. Put the pieces of pork into a clean mixing bowl.
- Whisk together the fish sauce, water, brown sugar, garlic and seasoning. Place your skinless pork belly cubes into ziplock bags.
- Pour in the marinade and then toss for an even coating before sealing the bags. Refrigerate the pork belly for no less than 4 hours and up to 24 hours.
- Load the cherry wood pellets, prime, and set the Pit Boss to a grill temperature of 225°F and wait until it has come to temperature.
- Place the pork belly pieces directly on the grill grates and close the lid. Insert a temperature probe into the middle of your largest pork belly cube. Smoke for 3 hours.
- In a saucepan set over medium heat, whisk together the white sugar, honey, water and fish sauce. Bring to the boil and then reduce to a low heat.
- Simmer until the glaze is slightly thicker. (Roughly 5 minutes) Remove from the heat and set aside.
- Increase the heat of your Pit Boss to 275°F. Remove the smoked pork belly from the smoker to a foil pan or baking tray.
- Cover the pork belly with the glaze and then toss to coat evenly. Cover the tray with foil and then return to the smoker for a further 45 minutes.
- Remove the foil and then cook for a further 15 minutes until a deep and dark color. Remove and rest for 10 minutes on a wire rack and cover with tin foil to drain excess fat.