Pork Belly Burnt Ends Burger

To make the Pork Belly Burnt Ends Burger, first cut the pork belly horizontally and vertically from the meat side up to the rind at a distance of 1 1/2 to 2 cm.

Rub the meat side with the spice mixture and let it sit in the refrigerator for 3 hours.

Smoke the pork belly for 1 hour at 120 °C (in a smoker, gas or kettle grill).

Mix BBQ sauce, honey, cola and soy sauce together and pour into a roasting pan. Place the pork belly, meat side down, in the sauce. Then steam for 2 hours with the lid closed at 120 °C, stirring the sauce once in the meantime and brushing it over the meat.

Then place the pork belly in the grill with the rind side down on the grate, brush again a little with the sauce from the roaster, and at 160 °C caramelize the BBQ sauce on the outer skin and grill the rind until crispy.

Now place the pork belly on a board (rind down) and cut out the individual crispy burnt ends.

Toast the burger buns on the inside, fry the bacon until crispy and top the burger with lettuce, tomato, bacon, Burnt Ends and sauce (your choice).

Preparation Tip:

Pork Belly Burnt Ends is pork belly cut into cubes. This goes through 3 stages of preparation: Smoking, steaming and caramelizing.

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