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Pork Belly Burnt Ends (Jalapeno Jelly & Miso)

by Matt Kennard

Belly in cubes, smoked to probe tender, then glazed with pepper jelly, honey, butter and miso until caramelised.

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Yield
5-6 lb of belly, 8-10 servings
Prep
30 min
Cook
4 h 15 min
Total
about 5 h
SmokedPorkDinnerWeekend projectEntertaining
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Method adapted from Meat Church's pork belly burnt ends. The glaze is the part worth arguing about: pepper jelly for sweetness and heat, miso for depth and browning.

Ingredients

5-6 lb of belly, 8-10 servings

Method

  1. Heat 250F, clean smoke

    Heat the smoker to 250F with oak, hickory, pecan or a fruit wood.

  2. Prep 1-inch cubes

    Cut the belly into 1-inch cubes.

  3. Prep 15-30 min · seasoning looks wet

    Season all sides liberally and let it adhere 15-30 minutes, or overnight in the fridge.

  4. Smoke 3½ h · probe tender, around 195F

    Smoke fat side down on a sheet pan. Spritz with apple cider vinegar if they start to dry out.

  5. Simmer smooth and loose

    Melt the butter with the honey over low heat, whisk in the miso until smooth, then stir in the jelly until the glaze is loose.

  6. Assemble evenly coated

    Move the cubes to a half aluminium pan, pour over the glaze and toss.

  7. Smoke 45 min · caramelised

    Back on the smoker, uncovered, until they are as caramelised as you like them.

  8. Rest 15 min · glaze tightened

    Cool 15 minutes. The glaze tightens as it sits.

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