Braaied Pork Belly Burnt Ends

Ingredients

• 1.5 kg pork belly, skin removed and cut into 4 cm cubes
• 2 tbsp olive oil
• 2 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Smoke Craft
• ½ cup BlixSam Yanky BBQ Sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, finely crushed
• 2 tbsp butter

Method

1. In a large bowl, combine the olive oil, BlixSam Grill Forge, BlixSam Smoke Craft, Worcestershire sauce and garlic.
2. Add the pork belly cubes and coat evenly. Cover and marinate in the fridge for at least 2 hours, or overnight for maximum flavour.
3. Prepare a medium-low braai for indirect cooking with glowing coals.
4. Arrange the pork belly cubes on a braai grid or in a foil tray and cook indirectly for 2–2½ hours, turning occasionally, until tender.
5. In a bowl, combine the BlixSam Yanky BBQ Sauce, honey, brown sugar and butter.
6. Toss the cooked pork belly cubes in the glaze and return them to the foil tray.
7. Braai for another 30 minutes, stirring every 10 minutes, until the glaze becomes thick, sticky and caramelised.
8. Remove from the braai and rest for 5 minutes before serving.

Serving Suggestion

🛒 Shop Now