Yesterday I picked up a 5 pound package of thick sliced uncured pork belly from Sam’s Club. I was trying to decide what to do
with it and I remembered watching a video from Malcolm Reed the other day on pork belly burnt ends. My slices were not as
thick as his but I basically followed a lot of his methods in this cook.
After 1.5 hours in the Grid Iron burning cherry pellets at 250 degrees. I seasoned the pork belly with Caribeque Honey Heat.
After 3 hours.
I coated them with light brown sugar, honey and some cut up butter and put back onto the Grid Iron.
Another 1.5 hours and they are ready for a glaze.
I glazed them with a mixture of Daigle’s Pecan Garlic, apple juice, apple jelly and Cholula hot sauce. I simmered the mixture on
the stove until it was well blended and then poured it over the pork chunks.
I let them go in the cooker for another 45 minutes for the glaze to cook down. Here is the finished product.
These were very good. I think they would have been better if the slices were thicker. I will do these again but I will buy a whole
belly and cut the slices as thick as I want. Overall we were both pleased with them.