- I'm Dave, and this is Austin Eats.
I'm making pork burnt ends out of a pork belly.
I'm going to take the pork belly
and cut it into one inch cubes,
season it well with some wonderful dry rub,
and then put them in the smoker for about four hours.
Then I'm going to mix them up with some great barbecue sauce
and I'll have a wonderful appetizer.
Pork burnt ends taste great, they're easy to make,
and they're right here on Austin Eats.
(fire roaring)
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I'll start by making the rub.
Some brown sugar, kosher salt, paprika,
then some chili powder, garlic powder, onion powder,
and of course, black pepper.
Mix that up well.
Make sure there's no clumps in this.
That looks pretty good.
For the pork belly,
you want to make sure that there's no skin on the pork belly.
Some butchers sell it skin on, some skin off.
This particular pork belly has fat only and no skin.
Now I'm going to use half of this for the pork burnt ends,
and the other half to actually make some bacon.
So I'm going to save the thicker side,
now the left side, for the bacon.
I'm going to cut it in half and use the right side,
the thinner side, to make the pork burnt ends.
So left side moves over for the bacon,
right side will stick around,
and we're going to cut that up into one inch chunks.
Since the piece of pork belly is thicker than one inch,
you're never going to have really true one inch cubes,
and that's okay.
You're looking to create some bite sized pieces, that's all.
A lot of recipes call for one and a half inch cubes.
And I just think those are too big,
and too big to put in your mouth.
And they frankly don't render very well.
I like to have smaller cubes
that gives me more surface area
to get all that great dry rub on.
So once they're cut up,
apply the dry rub liberally, and I mean a lot of it.
You want every piece really well covered,
because that's gonna make a big difference
in the flavor department.
Time to fire up the smoker.
(torch blowing)
(upbeat rock music)
(torch blowing)
I always like my smoker using charcoal,
and then add wood once the coals are going.
I've had these pieces of pork belly
on the smoker for about 15 minutes
and I'm starting to apply the mop sauce.
So anytime I have any meat in the smoker,
I always use a mop sauce.
And for little pieces like this,
apply it about every 20 minutes.
On something bigger, you can go every hour.
The mop sauce just adds a lot of flavor
and keeps them from drying out.
I smoked these at 250 degrees for two hours.
Then I put them in a pan,
covered it with foil, and put them back in the smoker
for another two hours.
That just kind of braised the meat a little bit
and made them even more tender.
After that, add the sauce, mix it up, bring it to 375,
and heat them up, and these are ready to serve.
Hey, if you like the video, let me know
and please subscribe.
I've got new videos coming out every week.
See you next time on Austin Eats.
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