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RECIPE
13 INGREDIENTS 9 STEPS 3hr 45min

Firecracker Pork Belly Burnt Ends

Pork belly is cut into bites, smoked with spicy seasoning, and glazed with a sweet and spicy firecracker sauce.
Firecracker Pork Belly Burnt Ends Recipe | SideChef
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Pork belly is cut into bites, smoked with spicy seasoning, and glazed with a sweet and spicy firecracker sauce.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
3hr 45min
Total Time
$1.69
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/4 cup
Yellow Mustard
1/4 cup
Barbecue Rub
Used Killer Hogs Hot BBQ Rub
1 cup
Brown Sugar
1/4 cup
1/4 cup
Hot Sauce
Used Killer Hogs Hot Sauce
1 Tbsp
Frank's® RedHot® Seasoning
as needed
Vegetable Oil

Firecracker Glaze

1/2 cup
Brown Sugar
1/2 cup
Hot Sauce
Used Killer Hogs Hot Sauce
1 tsp
Crushed Red Pepper Flakes
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
985
FAT
60.9 g
PROTEIN
11.8 g
CARBS
103.1 g

Cooking Instructions

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Step 1
Prepare pellet grill for indirect cooking at 275 degrees F (140 degrees C) using hickory pellets.
Step 2
Cut Pork Belly (1) into cube-size portions, coat with Yellow Mustard (1/4 cup) , and season on all sides with Barbecue Rub (1/4 cup) .
Step 3
Spray a raised cooking rack with Vegetable Oil (as needed) and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.
Step 4
Place each piece of pork belly in a half-size aluminum pan and add Brown Sugar (1 cup) , Honey (1/4 cup) , Hot Sauce (1/4 cup) , and Frank's® RedHot® Seasoning (1 Tbsp) .
Step 5
Cover the pan with aluminum foil and place back on the pit for 1 hour.
Step 6
Meanwhile, prepare the Firecracker Glaze. In a small bowl, combine Brown Sugar (1/2 cup) , Hot Sauce (1/2 cup) , Apple Cider Vinegar (1 Tbsp) , Kosher Salt (1 tsp) , and Crushed Red Pepper Flakes (1 tsp) . Microwave for 1-2 minutes stirring often to melt the sugar.
Step 7
After an hour, remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer it to a small baking pan.
Step 8
Glaze each piece with the Firecracker Glaze and place it back on the pit for 2-3 minutes or until the glaze sets.
Step 9
Remove the pan from the grill and serve with extra glaze for dipping.

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Nutrition Per Serving
Calories
985
% Daily Value*
Fat
60.9 g
78%
Saturated Fat
22.0 g
110%
Trans Fat
0.0 g
--
Cholesterol
81.7 mg
27%
Carbohydrates
103.1 g
37%
Fiber
1.1 g
4%
Sugars
101.0 g
--
Protein
11.8 g
24%
Sodium
3201.5 mg
139%
Vitamin D
--
--
Calcium
20.4 mg
2%
Iron
1.1 mg
6%
Potassium
309.5 mg
7%
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