Smoked Pork Belly Burnt Ends


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 Smoked Pork Belly Burnt Ends
A pork version of burnt ends. Inspired by the magical and delish beef burnt end, this pork version is super tender, full of flavor and so easy to make.
Course Appetizers
Prep Time 15 Minutes
Cook Time 5 Hours
Servings
20 Pieces
Ingredients
  • For the Pork Belly Burnt Ends:
  • 5 lbs pork belly sliced into cubes
  • 3 tbsp extra virgin olive oil EVOO
  • 1 cup dry rub see notes for our favorite
  • For the Sauce:
  • 1 cup favorite BBQ sauce we Golden Toad Purple Bottle
  • 3 tblsp unsalted butter
  • 2 tblsp honey
Course Appetizers
Prep Time 15 Minutes
Cook Time 5 Hours
Servings
20 Pieces
Ingredients
  • For the Pork Belly Burnt Ends:
  • 5 lbs pork belly sliced into cubes
  • 3 tbsp extra virgin olive oil EVOO
  • 1 cup dry rub see notes for our favorite
  • For the Sauce:
  • 1 cup favorite BBQ sauce we Golden Toad Purple Bottle
  • 3 tblsp unsalted butter
  • 2 tblsp honey
Instructions
  1. Preheat smoker to 225 – 250 degrees using fruitwood (we used apple)
  2. Trim excess skin and fat off the pork belly and slice into 2-inch cubes and place into a large bowl.
  3. Add EVOO and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
  4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
  5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir.
  6. Next cover the pan with aluminum foil and place back on the smoker.
  7. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
  8. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
  9. Remove from smoker and serve.

Zippy Onion Dip

Print Recipe
 Zippy Onion Dip
Course Appetizers
Servings
1 1/3 Cups
Ingredients
  • 1 cup mayo
  • 1/4 cup chopped green onion
  • 2 T finely chopped celery
  • 1 T chopped ripe olives
  • 1 t Worchester sauce
  • 1 small garlic crushed
Course Appetizers
Servings
1 1/3 Cups
Ingredients
  • 1 cup mayo
  • 1/4 cup chopped green onion
  • 2 T finely chopped celery
  • 1 T chopped ripe olives
  • 1 t Worchester sauce
  • 1 small garlic crushed
Instructions
  1. Combine all ingredients
  2. Cover and chill 1 hour
  3. Serve with raw vegetables or crackers.
  4. Makes 1 1/3 cups

Party Cheese Ball

Print Recipe
 Party Cheese Ball
Course Appetizers
Servings
Ingredients
  • 1 package cream cheese 8 ounces
  • 3/4 cup crumbled blue cheese about 4 ounces
  • 1 cup shredded sharp Cheddar cheese about 4 ounces
  • 1/4 cup minced onion
  • 1 T Worcestershire sauce
Course Appetizers
Servings
Ingredients
  • 1 package cream cheese 8 ounces
  • 3/4 cup crumbled blue cheese about 4 ounces
  • 1 cup shredded sharp Cheddar cheese about 4 ounces
  • 1/4 cup minced onion
  • 1 T Worcestershire sauce
Instructions
  1. Place cheeses in small mixer bowl; let stand at room temperature until softened.
  2. Add onion and Worcestershire sauce; blend on low speed.
  3. Beat on medium speed until fluffy, scraping side and bottom of the bowl.
  4. Cover; chill at least 8 hours.
  5. Shape mixture into 1 large ball or other desired shape.
  6. Making into a shape.
  7. Chill until mixture is firm enough to mold.

Peach, Caramelized Onion and Goat Cheese Flat bread with Balsamic Glaze

Print Recipe
 Peach, Caramelized Onion & Goat Cheese Flatbread with Balsamic Glaze
Course Appetizers
Prep Time 30 minutes
Cook Time 20 minutes
Servings
10 - 12 People
Ingredients
  • 3 cup unbleached all-purpose flour
  • 1 cup warm water
  • 1 tsp sugar
  • 2.5 tsp active dry yeast
  • 1 tsp Salt
  • 4 tbsp olive oil
  • 4 fresh ripe peaches cleaned and cut into chunks
  • 2 red onions chopped in half and cut into thick half-moon shapes
  • 12 oz goat cheese
  • 1/2-1 tsp balsamic vinegar
  • 3 tbsp brown sugar
  • Balsamic Glaze Made below
Course Appetizers
Prep Time 30 minutes
Cook Time 20 minutes
Servings
10 - 12 People
Ingredients
  • 3 cup unbleached all-purpose flour
  • 1 cup warm water
  • 1 tsp sugar
  • 2.5 tsp active dry yeast
  • 1 tsp Salt
  • 4 tbsp olive oil
  • 4 fresh ripe peaches cleaned and cut into chunks
  • 2 red onions chopped in half and cut into thick half-moon shapes
  • 12 oz goat cheese
  • 1/2-1 tsp balsamic vinegar
  • 3 tbsp brown sugar
  • Balsamic Glaze Made below
Instructions
  1. For flatbread:
  2. In a bowl, add warm water.
  3. To the water add sugar and yeast and stir slightly.
  4. Let it sit for around 10-15 mins until it starts bubbling.
  5. In another bowl, combine flour, salt and oil and mix.
  6. Add yeast water to the dry mix and knead into a smooth dough for around 3-5 mins. Keep it in a well-oiled bowl, covered, for around an hour until doubled. Knead again and let it rise for another hour.
  7. Pre-heat oven to 420F
  8. Chop peaches and keep aside.
  9. Make caramelized onions.
  10. Caramelized onions:
  11. 2 large red onions, cut in half and chopped into half moon shapes
  12. 1/2 tsp olive oil
  13. 1/2-1 tsp balsamic vinegar
  14. Salt to taste
  15. Chop onions.
  16. In a stainless steel pan, add oil and onions over medium-high heat. Stir them around and let them cook for 5-7 minutes. Lower the heat and let them keep cooking for 35-45 mins. Keep stirring occasionally after every 5 mins-10 mins so they don’t burn and but don’t stir too much as it won’t let them brown. If you find them sticking too much, add balsamic vinegar and using a spatula scrape it all. This will loosen the onions and infuse flavor. If you feel they are cooking to slow, you can increase heat little bit or vice versa but remember to get the real deal caramelized onion takes around 35-50 mins. So have patience!
  17. Once done, keep them aside.
  18. Balsamic Glaze: can use premade glaze
  19. 1/2 cup balsamic vinegar
  20. 3 Tbsp brown sugar
  21. In a pot, add balsamic vinegar and sugar and let it melt on med-high heat. Stir and bring it to a boil. Lower the heat and simmer until it reduces to half. It will be thick and will coat the back of a spoon.
  22. Keep aside.
  23. Assembling flatbread:
  24. Roll out the dough and transfer it to a parchment paper lined baking sheet.
  25. Take a butter knife and coat the entire surface of rolled out flatbread with a good amount of goat cheese.
  26. Add caramelized onions, peaches. Drizzle some balsamic glaze. If you find glaze to be too thick, warm it up for few seconds in the microwave or warm it up on gas.
  27. Bake at 420F for 15-20 mins until it gets golden and crispy. Add chunks of goat cheese on top. Drizzle with more glaze and serve.
Recipe Notes

by NAIVECOOKCOOKS on JUNE 10, 2014