Recipe for how to make cured bacon and pork belly burnt ends

Unlock the Secrets of Pork Belly: From Curing Bacon to Perfecting Pork Belly Burnt Ends

Pork belly, the unsung hero of the culinary world, has been making waves in the hearts and stomachs of food enthusiasts everywhere. This versatile cut of meat has long been a staple in various cuisines, from the smoky, crispy bacon that graces our breakfast plates to the melt-in-your-mouth pork belly burnt ends that have become a barbecue sensation.

In this blog post, we'll dive deep into the world of pork belly, exploring its unique characteristics, the art of curing smoky bacon, and the mouthwatering delights of pork belly burnt ends. Whether you're a seasoned home cook or a newcomer to the world of pork, you're sure to find something to inspire your culinary adventures.

Understanding Pork Belly

Pork belly is a cut of meat that comes from the underside of a pig, just above the legs. It's known for its rich, fatty texture and the layers of meat and fat that give it its distinctive appearance. Pork belly is a popular ingredient in many cuisines, from Chinese-style braised pork to the classic American bacon.

One of the reasons pork belly has become so popular is its versatility. It can be cured and smoked to create the beloved bacon, or it can be left whole and slow-cooked to create the melt-in-your-mouth pork belly burnt ends. Additionally, pork belly is a relatively inexpensive cut of meat, making it an accessible option for home cooks and professional chefs alike.

Nutritionally, pork belly is a source of protein, as well as various vitamins and minerals. However, it's also high in fat, so it's important to enjoy it in moderation as part of a balanced diet.

Curing Bacon

One of the most popular ways to enjoy pork belly is by curing it into bacon. The process of curing bacon involves a few key steps:

The Curing Process

  1. Start with a slab of pork belly and trim off any excess skin.
  2. Create a curing mixture by using our Butcher BBQ Meat Cure. Full instructions for this cure are on the package.
  3. Brining the cure is the preferred method, but an old method was to rub the curing mixture all over the pork belly, making sure to cover every surface.
  4. Place the pork belly in a resealable bag or airtight container and refrigerate for 7-10 days, flipping the belly every couple of days to ensure even curing.
  5. Once the curing process is complete, rinse the pork belly under cold water and pat it dry.
  6. If you have a family divided on types of bacon that are liked. At this time you can cut your cured belly in to even amounts and apply some flavors. For a sweeter bacon you can use our Butcher BBQ Honey Rub Chicken and Waffle for a maple flavor. For those like the pepper, cover the top with a restaurant grind black pepper. Then leave some un coated for the traditional flavor.

Smoking the Bacon

  1. Prepare your smoker or grill for low, indirect heat, aiming for a temperature around 225°F (107°C).
  2. Place the cured pork belly in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 150°F (66°C).
  3. Remove the bacon from the smoker and let it cool completely before slicing and enjoying.

The key to delicious homemade bacon is patience and attention to detail during the curing process. Experiment with different spice blends and smoking woods to find your perfect flavor profile.

Pork Belly Burnt Ends

While bacon is a classic way to enjoy pork belly, another increasingly popular preparation is pork belly burnt ends. These bite-sized morsels of pork belly are cooked low and slow, resulting in a caramelized, tender, and intensely flavorful dish.

Preparing Pork Belly Burnt Ends

  1. Start with a slab of pork belly and cut it into 1-inch cubes.
  2. Season the pork belly cubes generously with your favorite dry rub or seasoning blend from our rub collection.
  3. Preheat your smoker or oven to 275°F (135°C) and place the seasoned pork belly cubes on a baking sheet or in a foil pan.
  4. Smoke or roast the pork belly for 2-3 hours, or until the cubes are tender and the fat has rendered.
  5. Toss the pork belly cubes with your favorite barbecue sauce or glaze, and continue cooking for an additional 30-60 minutes, or until the sauce has caramelized and the edges are crispy.

The key to perfect pork belly burnt ends is patience and attention to detail. The low and slow cooking process allows the fat to render, resulting in a melt-in-your-mouth texture and a deep, rich flavor.

Flavors and Seasonings

Pork belly is a versatile ingredient that can be enhanced with a variety of flavors and seasonings. When curing bacon, traditional spices like black pepper, garlic, and brown sugar are often used to create the classic smoky, salty, and sweet profile.

For pork belly burnt ends, the options are endless. You can stick to a classic barbecue seasoning blend, or get creative with flavors like maple, coffee, or even Asian-inspired seasonings like soy sauce, ginger, and five-spice powder.

The key is to experiment and find the flavor combinations that best suit your personal taste preferences. Don't be afraid to try new things and push the boundaries of traditional pork belly preparations.

Tips for Cooking Pork Belly

Cooking pork belly, whether it's for bacon or pork belly burnt ends, requires a bit of patience and attention to detail. Here are some tips to help you achieve the perfect results:

  1. Curing Bacon: Make sure to follow the curing process closely, ensuring that the pork belly is fully submerged in the curing mixture and that you flip it regularly to ensure even curing.
  2. Smoking Bacon: Use a combination of smoking woods, such as hickory and apple, to add depth and complexity to the flavor of your homemade bacon.
  3. Pork Belly Burnt Ends: Be patient during the low and slow cooking process, and resist the urge to open the smoker or oven too frequently, as this can affect the overall texture and caramelization.
  4. Seasoning: Don't be afraid to experiment with different seasoning blends and flavor profiles to find the perfect combination for your pork belly creations.

By following these tips and techniques, you'll be well on your way to creating pork belly dishes that are sure to impress your family and friends.

Serving Suggestions

Pork belly, in all its forms, is a versatile ingredient that can be enjoyed in a variety of ways. Bacon, of course, is a breakfast staple, but it can also be used in salads, sandwiches, and even as a topping for burgers or baked potatoes.

Pork belly burnt ends, on the other hand, make an excellent appetizer or side dish. They can be served on their own, or paired with coleslaw, baked beans, or even a creamy mac and cheese. For a more creative twist, try incorporating pork belly burnt ends into tacos, sliders, or even as a topping for a hearty bowl of ramen.

No matter how you choose to serve it, pork belly is sure to be a crowd-pleaser. So, don't be afraid to experiment and find new and exciting ways to incorporate this delicious cut of meat into your culinary repertoire.

Conclusion

Pork belly is a truly remarkable ingredient that deserves a place in the culinary spotlight. From the classic bacon to the mouthwatering pork belly burnt ends, this versatile cut of meat offers endless possibilities for the home cook and professional chef alike.

By understanding the unique characteristics of pork belly, mastering the art of curing bacon, and perfecting the technique of cooking pork belly burnt ends, you'll be well on your way to creating dishes that will impress and delight your family and friends.

So, what are you waiting for? Dive into the world of pork belly and unlock the secrets to creating truly unforgettable culinary experiences.

Shop Butcher BBQ Products Used:

Butcher BBQ Meat Cure. resealable bag.  Butcher BBQ Honey Rub Chicken and Waffle   barbecue sauce

Video Recipe