Smoked Maple Sriracha Burnt Ends
The only kind of belly I want... is a pork belly! Today we’ve got Smoked Maple Sriracha Burnt Ends. A sweet spicy combo of cubed meat deliciousness!
Servings: 6 People
Ingredients
Pork Belly:
- 1.5 lbs of Pork Belly cubed
- 1.5 tbsp of Smoked Maple Sriracha Seasoning or your favorite pork seasoning
- 1 tsp of Canola Oil
- Sesame Seeds for garnish
Crutch:
- 1/4 cup of Brown Sugar
- 4-6 tbsp of Butter
Maple Sriracha BBQ Sauce:
- 1/4 cup of Ketchup
- 2.5 tbsp of Rice Wine Vinegar
- 2 tbsp of Soy Sauce
- 1.5 tbsp of Sriracha
- 1.5 tbsp of Maple Syrup
- 1 tsp of Kosher Salt
- 1 tsp of Black Pepper
- 1 tsp of Garlic Powder
Instructions
- Start by lathering your cubed pork belly with oil then thoroughly season with the Smoked Maple Sriracha seasoning or your favorite pork rub.
- Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
- Add your pork belly onto the smoker and cook for 2.5 hours. Once done, pull off and place in an aluminum foil pan & top with butter and brown sugar. Place back in the smoker for 1.5 hours or until they are 205F internal.
- Preheat a skillet over the fire about 20 minutes before your pork is done. Add all the ingredients for the Maple Sriracha BBQ Sauce. Simmer over low heat until thick (about 10 minutes).
- Lather your pork belly in bbq sauce, crank up the heat in the smoker and let caramelize for 5-10 minutes.
- Once done, pull out of the smoker. Top with sesame seeds and enjoy!