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Smoked Crispy Pork Belly Burnt Ends😱

400c is way too high for the finish guys😅 It's 200c / 392 Farenheight. Follow the times and Temps below in the recipe if you want to try this out!👇

The skin of this pork belly was dry before i cooked it, thanks to my butcher @Lugarnogourmetmeats
To get the best results for crispy pork, the skin needs to be dry.

@thebastard.official kamado smoker set the crackling on the pork with ease. This smoker @thebbqstore can do it all!

It's always an easier cook when you have a @chef_supply_co Kiritsuke 🔪 for that extra precision when cubing up the meat side of the pork belly.

Smoked Pork Belly Burnt Ends Recipe:
2kg Skin ON, Pork Belly
Garlic Goals & Spicy Steak Shooter @lownslowbasics

The Braise
80g Unsalted Butter
1 Tablespoon Maple Syrup
1 Tablespoon Agave Syrup
1/2 Cup BBQ Sauce (watch your sugar content! too high, and it will burn. You could use 50:50 apple juice:apple cider vinegar.

Times & Temps
120c / 250f 2.5 hours on the grill.
150c / 300f 1hr for the braise (or until the pork belly meat is probe tender)
200c / 392f skin side down, rotating the pork belly every 5 minutes.