Preparing pork belly burnt ends and making a chilli caramel sauce with The Tattooed Butcher

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños offer a milder heat while maintaining flavor.

peach preserves

🥗Healthier: unsweetened peach puree

💰Cheaper: canned peaches

Peach puree reduces sugar content while still providing peach flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can control sugar and additives.

Cut the pork belly into strips about an inch thick.

Make cuts across the pork belly to create cubes, ensuring not to cut all the way through the skin.

Trim the skin off the pork belly cubes for easier cooking.

Dice the pork belly into even-sized cubes.

Place the pork belly cubes in a tinfoil tray.

Season the pork belly cubes with salt and black pepper.

Cook the pork belly cubes in the barbecue at 140 to 150 degrees Celsius for 1 hour to crisp the outside.

Prepare the chili honey and caramel sauce by mixing 1.5 cups of sugar, 1.5 cups of water, a third of a cup of liquid honey, and one finely chopped chili in a pot.

Boil the sauce mixture for about 30 minutes until it thickens.

After the initial hour of cooking, add the pork belly cubes to the chili honey and caramel sauce in the tray and wrap it tightly.

Return the wrapped tray to the barbecue and cook for an additional 2 hours at the same temperature.

Rest the pork belly burnt ends for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens