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Pastrami Pork Belly Burnt Ends
Prep Time
45 mins
Cook Time
5 hrs
Marinate
4 d
Total Time
4 d 5 hrs 45 mins
 

Pastrami Pork Belly Burnt Ends for a delicious snack or all out dinner.

Course: Appetizer, Main Course
Cuisine: American
Keyword: Pastrami Pork Belly Burnt Ends
Servings: 5 People
Calories: 2497 kcal
Author: Nick Hill
Ingredients
  • 5 lbs skin off pork belly
  • Yellow mustard
  • 1 bottle dark beer
  • 1 ½ Tbsp whole grain german style mustard
  • 1 ½ Tbsp dijon mustard
Pastrami Brine
  • 2 ½ TBSP Pink Cure #1
  • 1 cup kosher salt
  • ½ cup white sugar
  • 4 TBSP pickling seasoning
  • 2 gallons water
Pastrami Rub
  • 4 Tbsp whole black peppercorns toasted
  • 2 Tbsp whole coriander seed toasted
  • 2 Tbsp ground coriander
  • 2 Tbsp white sugar
  • 2 tsp mustard powder
  • 4 tsp granulated garlic
  • 2 tsp granulated onion
Instructions
  1. Combine all brine ingredients and 1 gallon of hot water into a large non-reactive container and mix until the salt and sugar has fully dissolved. Add the remaining 1 gallon as ice water to cool the brine before adding the pork belly. Once the water is cold, add the pork belly and fully submerge. Cover and place in the fridge for 4 days.
  2. After 4 days, remove the pork belly from the brine and rinse with cold water to remove the surface salts and any of the pickling seasoning. Pat the belly dry with a paper towel and begin cutting the belly into 1 ½” x 1 ½” cubes, add a squirt or two of yellow mustard, mix thoroughly and set aside.
  3. Preheat your smoker to 250° Toast the whole black peppercorns and whole coriander seed in the oven at 275° for about 15 minutes then use a mortar and pestle to grind up the seeds into a coarse powder. Add the remaining pastrami rub ingredients and use a spoon to mix until fully incorporated. Pour all of the rub onto the pork belly cubes and use your hands to mix until all sides of the cubes have a nice heavy coating of the rub.
  4. Add the pork belly cubes to the smoker leaving at least ½” of space in between each cube to allow for airflow and smoke to hit all sides of each bite. Smoke uncovered for about 3 hours. Add about ¾ of the dark beer to a spray bottle and start to spritz the pork belly at the 3 hour mark. Continue to spritz every 20-30 minutes for one additional hour.
  5. Once you hit about the 4 hour mark, place all of the burnt ends into a disposable tin foil pan, add about ½ cup beer and cover with foil, place back on the smoker for about an hour. Once the hour is up, remove the foil, add the whole grain and dijon mustard to the pan and mix well to coat each piece evenly with the mustard and rendered fat and juice. Back on the smoker uncovered for about 20 minutes.
  6. Remove from the smoker and let rest for at least 15 minutes before digging in. Be sure to share with your friends and enjoy.

Recipe Video

Nutrition Facts
Pastrami Pork Belly Burnt Ends
Amount Per Serving
Calories 2497 Calories from Fat 2178
% Daily Value*
Fat 242g372%
Saturated Fat 88g550%
Polyunsaturated Fat 26g
Monounsaturated Fat 113g
Cholesterol 327mg109%
Sodium 22960mg998%
Potassium 1057mg30%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 25g28%
Protein 45g90%
Vitamin A 96IU2%
Vitamin C 3mg4%
Calcium 159mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.