The Tattooed Butcher's Pork Belly Burnt Ends

The Tattooed Butcher's Pork Belly Burnt Ends
Pork belly burnt ends
Meat- 1.5kg b/less pork belly
Sauce- 1 cup of culleys original bbq sauce, 3 tbsp honey, 2 tbsp brown sugar,1 tsp ground ginger, 1tsp sesame oil & 100g butter. Heated for 5 mins until all ingredients are mixed well.
Rub- Culley's Championship rub
Step 1- Slice your pork belly into even 1inch strips then remove the pork skin from the top (try to leave as much fat as possible), slice your pork pieces into even inch size pieces.
Step 2- Rub your meat in Culleys championship rub
Step 3- pre heat oven/bbq to 150 degrees and cook the meat for 2 hours
Step 4- Warm Culley's Chipotle & Honey warm in a pot
Step 5- Remove your burnt ends and put into a tin foil tray, add your bbq sauce and cover the top of your tray with tin foil.
Step 6- Place your burnt ends back in and cook for a further 1 1/2 hours
Step 7- Remove and rest for 10 mins before serving!
Tip- These are a quick and easy way to create your very own pork bao buns! just add slaw and a bit of chopped coriander for a super tasty asian style meal.
Check out more awesome recipes by The Tattooed Butcher on Instagram - 

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