Pork belly burnt ends, miso and butterscotch glaze.
Pork belly burnt ends, miso and butterscotch glaze.
Ingredients
2kg pork belly, skin removed
2 tsp sea salt
1 tbsp brown sugar
¼ tsp chilli powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cracked black pepper
kimchi mac and cheese, to serve (Add link to recipe)
Miso butter
125g unsalted butter
110g (½ cup) brown sugar
1 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp white miso
100ml thickened cream
Method
Step 1: Prep the pork
Slice the pork belly into 3cm cubes.
Combine the salt, brown sugar, chilli powder, garlic powder, paprika and pepper in a small bowl, mix well. Transfer to a shaker jar if you have one.
Shake the seasoning over the pork, turning the pork over to coat evenly on all sides.
Place the pork pieces on a wire rack over a tray in a single layer.
Step 2: Cook the pork
Preheat a smoker to 120°C (250°F)(or your oven if you don’t have a smoker).
Place the tray of pork in the centre of the smoker and cook for 3 hours with the lid closed.
Step 3: Make the glaze
Heat a large, cast iron tray on the stovetop over a medium heat.
Add the butter, sugar, soy, vinegar and miso and whisk until melted and well combined. Bring to a simmer.
Whisk in the cream, then continue simmering until the glaze starts to thicken slightly.
Step 4: Finish and serve
Remove the pork from the smoker and add to the tray with the glaze. Increase the smoker temperature to 150°C (300°F).
Toss the pork gently to combine, then return to the smoker for 30 minutes. Stir pork every 10 minutes to mix through glaze as it begins to get sticky.
Remove pork from the smoker and serve coated in sauce with some Wombok slaw and Kimchi mac and cheese on the side. Enjoy!
#bbq #smoker #cooking #food #recipe
source
![[15Min] Creamy White Sauce Pasta Recipe Indian Restaurant Style | Easy Cheesy Pasta Recipe #shorts](https://amazingfoodstv.com/wp-content/uploads/2025/03/1743169658_maxresdefault-768x432.jpg)
she really said
'spectacular gimme 14 of em right now' 😂
I take this wholesome guy with his babe over Nick and Max meat guy any day.
sounds disgusting.
Was it dawn when she asked?😂
Hey me again, so for the burnt ends I'll give you a kansas city tip .. we eat at jackstack in kck .. firstly set the charcoal and smoker outside with oak or hickory.. use mustard as a base with a rub not salt and pepper.. then you want to smoke it and inject it with butter and apple juice because there is flavor inside the meat and you want to smoke it on low for about 8 hrs. Then take the resting juices and dump it on the meat after. Tell me what you think
I love these shorts, pls make her more food lol
Day 3 – Put a ring on that
Hey babe. What do you want for lunch.
Pot noodle.
Yes! 🙌
These two are so adorable.
Who else thinks this guy looks like those people at a stoplight that you make eye contact with by accident
Please make Sri Lankan rice and curryyy!🫶🏽🥰🙏🏽
Oh thats popcorn
It actually smells but its not
Did you read my comments ?
Coz if you did, you did the right thing.
Awesome vibe and back to the original Andy cooks style that made you famous
Well done
More and more of the epic duo plz
Babe was hangry 😅😂😂😂😊
Babe is speaking my kind of language, fluently! 😋 👍🏾
You can tell this is all fiction because his wife actually knows what she wants to eat and somehow you're supposed to make pork belly burnt ends in time for lunch
Pork belly burnt ends the staple of international lunch 😂
Humans please stop eating pork 😡 .
God prophet Pork meat, and it's not healthy , if you don't believe in God, at least be with science facts
😊😊😊
He should do one where she just says McDonald's
Burnt ends are the best bite in bbq. I’ve smoked some killer briskets, but burnt ends are just too damn good. Shits beyond phenomenal.
Looks delicious! Also, is Mitch still alive?
6 hours later lmao
aka Meat Candy ❤
Is this halal?
Only problem is they won't be ready until dinner time.
What happened to basic Mitch
Bro poor andy has a bot in his coments
Please do a BAIÃO de Dois. I believe you can use pigeon pea in Australia! It's such an amazing Brazilian dish!
I still love this style of series. Andy is so respectful to all the people in his life. He is a down to earth genuine guy and that's why people are drawn to his personality and on all professional levels.
Those aren’t burnt ends
Babe is definitely living the best life
Nice to know your work is appreciated.
Recipe for the kimchi mac and cheese pls?
Can you please tell me how much time in the grill and at what temperature?, thank you
Those look tasty, but they aren't burnt ends. Wrong meat, wrong cut, wrong preparation. This food needs a different name, because calling them burnt ends just isn't right.