Sweet Heat Sticky Belly Burnt Ends
Did you know pork belly is just unsmoked, uncured bacon?! So if you eat bacon, you eat belly. Cook up a bunch of this “pork candy” to nibble during a football game or anytime.
Ingredients
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4 pounds pork belly (unsalted), skin removed and cut into 1½-inch cubes
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¾ cup vegetable oil
Dry rub
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1 tablespoon kosher salt
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⅔ cup brown sugar, packed
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2 teaspoons chili powder
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1 tablespoon granulated garlic
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1 tablespoon granulated onion
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1 tablespoon crushed brown mustard seeds
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1 tablespoon black pepper
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2 teaspoons paprika
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1 teaspoon cayenne pepper
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Zest of 1 large orange
Warm Sticky Belly Drizzle
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½ cup honey
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½ cup melted butter
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Juice of the zested orange
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1–2 teaspoons crushed red pepper
Directions
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Lightly coat belly with oil. Drain excess.
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Combine dry rub ingredients in a large bowl and toss with belly cubes. Refrigerate for several hours or overnight, tossing periodically.
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Sit out for about 30 minutes before cooking. Heat wok or cast-iron skillet over medium-high heat. Lightly coat with oil. Sear belly in small batches, turning as each side gets nicely charred and a little burnt, being careful not to crowd in skillet.
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Combine all drizzle ingredients in a small bowl. At serving time, drizzle burnt ends and serve extra for dipping.
