Smoked Pork Belly Burnt Ends
There is nothing like juicy and crispy pork belly ends! Also known as meat cany, because once you start you cant stop!
Equipment
- Smoker
Ingredients
- 2.2 lbs Pork Belly
- 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
- 2 lb skinless pork belly cut into 2-inch cubes
- 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
- To make the pork belly: In a small bowl, whisk together fish sauce, sugar, water, garlic and black
- pepper. Place pork belly in a large Ziploc bag, pour in marinade, seal bag, and toss to evenly coat
- pork. Place in refrigerator and marinate for 4 hours up to 24.
- Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When
- the wood is ignited and producing smoke, place pork belly pieces in the smoker or grill, cover, and
- smoke for 3 hours.
- To make the glaze: While the pork is smoking, in a small saucepan set over medium heat, whisk
- together sugar, honey, fish sauce, and water. Bring to a boil, reduce heat to low, and let simmer until
- slightly thickened, about 5 minutes. Remove from heat.
- Transfer pork belly pieces to an medium square pan or foil tray, pour in glaze, and toss to coat. Cover
- pan with foil and place in smoker for 45 minutes. Remove foil cover from pan and continue to smoke
- for 15 minutes more. Remove pork from smoker.