STICKY BOURBON BELLY BITES by chef Matt Lord
You probably know all about Burnt Ends, the rather delicious extras you get from a Smoked Brisket project. Well here is an equally delicious belly pork
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hotsmoked.co.uk.
Cooking tools:
- Smoker
- Grill
- Instant-read thermometer
- Spice grinder
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Baking sheet
- Aluminum foil
- Tongs
- Airtight container
- Mason jar
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Pot
Ingredients
- 1.6kg free range pork belly
- 30g pork rub – recipe included to make your own or buy off the shelf
- 20g soft brown sugar
- 40g salted butter
- 30ml hot honey or maple syrup. Try JDs Hot Honey
- 130ml BBQ sauce – recipe included to make your own or buy off the shelf
- 20ml good quality bourbon
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