Coke and Jalapeño Smoked BBQ Pork Belly Recipe – Glen And friends Cooking
Coke and Jalapeño Pork Belly Burnt Ends Recipe – Glen And friends Cooking
This seems to be a thing… A lot of BBQ channels call this style of recipe BBQ Burnt Ends. I think that what we are making here today is something completely different; to me the burnt ends are from the edge of a slow smoked brisket and they ‘just happen’. But for the sake of the search engine and the algorithm; today we are making pork belly bbq burnt ends with coca cola BBQ sauce.
Marinade Ingredients:
4 cups Coke or Dr. Pepper or the pop of your choice
15 mL (1 Tbsp) coarse salt
10 mL (2 tsp) black pepper
10 mL (2 tsp) white pepper
5 mL (1 tsp) garlic powder
5 mL (1 tsp) onion powder
3 jalapeños, sliced
2-3 whole cloves
1 onion sliced
1 Kg (2 lbs) skinless pork belly
BBQ Sauce Ingredients:
Strained Marinade
125 mL (½ cup) brown sugar
45 mL (3 Tbsp) tomato paste
30 mL (2 Tbsp) soy sauce
30 mL (2 Tbsp) vinegar
30 mL (2 Tbsp) Worcestershire sauce
We Made 1886 Coca Cola Recipe:
Method:
In a medium saucepan, combine all of the marinade ingredients.
Whisk to combine and bring to a simmer; simmer for 3-5 minutes.
Chill the marinade to room temp or colder.
Slice the pork belly and place in a sealable container along with the marinade.
Work the marinade into the meat and refrigerate overnight.
Preheat your smoker to 195ºF using whatever wood you like to use.
Pull the belly pieces, jalapeño rings and onion slices from the marinade and arrange on your smoker.
Smoke for at least 2-3 hours.
Meanwhile strain the solids from the marinade and place into a pot along with the brown sugar, tomato paste, soy sauce, vinegar, and Worcestershire sauce.
Bring to a boil and simmer until reduced to a nice BBQ sauce consistency.
After 2-3 hours on the smoker, wrap the belly pieces (jalapeños, onions too) in foil, butcher paper, or foil tray, and return to the smoker that you’ve raised the temp to 275ºF – 325ºF and cook for another 30-60 minutes.
Then open up the foil tray and mix in some or all of the BBQ sauce, and cook / smoke uncovered for another 30-45 minutes.
#LeGourmetTV #GlenAndFriendsCooking
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Thanks for bringing this older video out for us to view. I've got to find some place to getmy jands on a pork belly.
Sounded and looked great especially for someone who doesn't eat meat. I can almost smell it! Intoxicating! Thank you, Glen. – Marilyn
Gotta love meat candy.
Oh Glen… great videos. I think you should have guest testers wink wink. Do you have any recommendations if one doesn’t have a smoker?
Looks delicious.
Looks delicious!!
I just made this. Great recipe. I did take the veggies and blended them in with the thickened sauce. It was a GREAT sauce.
Sorry that you thought you were gonna fail. In the words of Thomas Edison you could have found a way not to do it. But I’m positive you found a way to hit a home run first time at bat
I think I will try this with sous vide for the first cook, then add liquid smoke to the glaze, and finish on a sheet pan in the oven. Great video!
Holy heart attack Batman! Looks good though. Cheers
Glen, you are the best. I’ve done similarly, only smoked it on a Webber for 45 min and then finished in the oven. Tastes great!
I made this last 4th of July with Dr. Pepper and it was the star of the show. Doing it again this year!
Time to make some bao and go to town on the pork.
The Chinese approach to pork belly is always interesting. They boil it first until it's basically cooked through and some of the fat has rendered out, then they braise it in an extremely flavorful liquid for hours, then they let it sit and cool and solidify, then they chop it and fry it, sometimes with a light crusting of potato starch. But because of the initial boiling, it's somehow particularly receptive to flavor penetration during the extended braise. Wild stuff, and you can probably get a better idea by finding actual recipes and videos about it.
I love your channel. It cracks me up how Jules is never really impressed after she tries the food. My tongue is hanging out watching you cook.
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Looks really good Glen.
Try rootbeer next time.
I'm not sure if I'm impressed by your instincts or mine, or both but when you were looking to add to the sauce, and headed to the panty, my first thought was 1/2 cup brown sugar should do it… and maybe a touch of Worchester… Lo and behold thats what you had 5 seconds later! I absolutely LOVE that you improvise cook, and create as you go in a lot of these videos… TO me thats what cooking should be, its what I was taught, and what I enjoy the most, blending and complimenting flavors on the fly.
With that bucket you could add a lid and a vacuum pump and suck out the air. Which will force the liquid into the meat. 1 minute in a vacuum is the same as 1 hour in the fridge.
But will the stem from the pepper give you nightshade poisoning?
I knew that load of peppers was going to be a bit high on the heat. wow.
Need oven instructions. Not allowed to grill in apartment complex
so… Were doin this tomorrow.. bought 2 batches of pork belly.. was thinking about doing one exactly like this.. and the other substituting 1/2 the liquid with some bourbon… thoughts?
Where can I get this recipe with directions?
Hi Glenn, just made a batch, they came out wonderful best pork I had in a while. Also the BBQ sauce is to die for delicious!
I want Jule's job, she does nothing, but eat.
I'm a big fan of coca cola, your BBQ recipe looks pretty good 🙂
Meat candy.
Porkbelly: Can anyone help me out and talk about how they devour it? My girl makes me this all the time but she tells me not to eat the fatty ends (as if I would anyway) but it is basically this recipe (she is Filipino so everything has soy sauce and vinegar) and I find I never get any meat from pork belly. We also get the entire pork belly so that might be why. When I eat it I feel like I am getting a total of an ounce of meat per pound of fat and gristle. But she devours almost the entire thing. This guy did the same with that fatty pork. So the question is…am I eating this right? I never feel satisfied from the minuscule parts of meat. I might also just be too picky but I don't eat fatty gristle because I am not an insane fat person. My gf does though (and she may be insane but she is Asian so in no way fat) and tells me not to eat the fat. When I do that I get like 1/4th of the "meat". Why even make this is my question. Especially on a diet? I feel like this guy is eating all the fat and that grosses me out in so many ways (it is NOT the type that melts like bacon but instead the shit of gristle) while she cuts it off for him to eat. Do people actually eat the fat part of the belly? If you do are you morbidly obese or like the flavor of boogers? I don't get it but that is just me as my gf loves it. How do you all eat pork belly? I dont think I am crazy but am I?
7:26 he tastes with a spoon and returns some liquid to the pan.
lmao me i called this adobo and this one is much longer to make adobo just much easier.
LOUDER!