Indoor Pork Belly Burnt Ends
I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.
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Ingredients for 3
3lb Pork Belly
Liquid Smoke / Molasses
Meat Church Honey Hog Rub or BBQ rub of your choice
1/2 Stick of butter
Honey
Brown Sugar
Sticky BBQ Sauce of choice
Directions
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Step 1
Salt your pork Belly and let sit uncovered in your fridge for at least 4 hours
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Step 2
Combine liquid smoke / molasses and baste on Pork Belly. Bag the belly.
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Step 3
Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
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Step 4
When the 24hrs is up, place bag into an Ice bath to cool the internal temperature
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Step 5
Open bag and wipe down pork belly till dry.
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Step 6
Cube your Pork Belly. I choose 1.5” x 1.5” cubes. Generously season with your rub on all sides
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Oven
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Step 0
Set Cubes on an uncovered rack and place into a 350 degree oven to brown. Approx an hour. Rotating cubes twice with additional rub
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Step 1
Once browned, transfer to a shallow tin
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Step 2
Cube butter and place in tin with a small amount of bbq sauce, drizzle of honey and some brown sugar. Cover the tin with foil and place back in the over for 30 min
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Step 3
Uncover tin and drizzle another small amount of bbq sauce and place back in the oven for 20-30 min or until the sauce sets
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Step 4
Enjoy!