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
4 pounds pork belly (unsalted), skin removed and cut into 1½-inch cubes
¾ cup vegetable oil
Dry rub
1 tablespoon kosher salt
⅔ cup brown sugar, packed
2 teaspoons chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed brown mustard seeds
1 tablespoon black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
Zest of 1 large orange
Warm Sticky Belly Drizzle
½ cup honey
½ cup melted butter
Juice of the zested orange
1–2 teaspoons crushed red pepper
Directions
Lightly coat belly with oil. Drain excess.
Combine dry rub ingredients in a large bowl and toss with belly cubes. Refrigerate for several hours or overnight, tossing periodically.
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.
Combine all drizzle ingredients in a small bowl. At serving time, drizzle burnt ends and serve extra for dipping.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More Appetizer Recipes
View All
Chorizo Cheese Balls
These golden brown, bready little nuggets spiked with cheese and sausage scream holiday decadence.
Lamb Soubise
Fancy up your appetizer repertoire with this skewered, grilled and marinated leg of lamb that rests on top of a velvety, onion bechamel sauce known as soubise.
