Are you ready to elevate your grilling game? This Smoked Pork Belly Burnt Ends Adobo Style recipe brings traditional Filipino flavors to a whole new level. It’s a smoky, tender delight that will make your taste buds dance.
Imagine juicy cubes of pork belly, marinated in a tangy adobo marinade, coated in a smoky rub, and then smoked to perfection. This dish promises a burst of flavor with every bite, making it an irresistible treat for gatherings or family dinners.
Deliciously Smoky and Tender Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends Adobo Style showcases a delightful combination of flavors and textures that will impress any palate.
The tender pork belly, lovingly marinated and smoked, delivers a unique taste that balances smoky nuances with tangy and slightly sweet notes. Each bite promises an explosion of flavor, making it a standout dish for gatherings or weeknight dinners.
Preparation and Marination
To achieve the perfect burnt ends, preparation is key. Start by cutting the pork belly into 1.5-2 inch cubes, ensuring they are dried thoroughly with paper towels.
The marination process infuses the meat with depth. A mixture of soy sauce, vinegar, minced garlic, bay leaves, and brown sugar creates a rich adobo marinade. Sealing it and allowing it to sit in the refrigerator for several hours enhances the flavor profile significantly.
Smoking Technique
Use a smoker set to 240°F (107-121°C) to slowly cook the pork belly pieces. The choice of wood chips, such as apple, hickory, or mesquite, can further enhance the smoky aroma that permeates the meat.
Once the smoker is prepped, place the marinated cubes onto the grates and let them smoke for approximately three hours. This process renders the fat and transforms the pork into tender morsels that practically melt in your mouth.
Perfecting the Glaze
As the smoking nears completion, a glossy glaze can elevate the dish even more. Combining honey or maple syrup with reserved marinade and brushing it on for the final 30 minutes adds a beautiful finish to the burnt ends.
Raising the smoker’s temperature to 275°F ensures that the glaze caramelizes properly, creating a shiny exterior that enhances the overall presentation.
Serving Suggestions
Once the smoked pork belly burnt ends reach the desired doneness, serve them hot with a side of fluffy steamed rice and vibrant pickled vegetables. This combination not only complements the rich flavors of the pork but also adds texture and freshness to the meal.
Garnish the dish with fresh herbs to add a pop of color and an extra layer of flavor. The inviting presentation on a rustic wooden table will make this dish a centerpiece at any dining occasion.
Enjoying the Experience
Gathering around a plate of these pork belly burnt ends creates a sense of community and enjoyment. Each bite offers a unique taste experience that reflects the heart of traditional Filipino cuisine.
Whether it’s a family dinner or a casual gathering with friends, this dish is sure to leave a lasting impression. The unassuming pork belly transforms into a culinary masterpiece, offering rich flavors and tender textures that everyone will love.
Deliciously Smoky and Tender Pork Belly Burnt Ends
These smoked pork belly burnt ends are characterized by their tender, melt-in-your-mouth texture and a perfect balance of smoky, tangy, and slightly sweet flavors. The optional glaze adds a delightful finish that enhances the overall experience.
Ingredients
- 1/3 of a whole pork belly (around 1.5 to 2 lbs), cut into 1.5-2 inch cubes
- 6 tbsp soy sauce
- 6 tbsp vinegar (cane or apple cider)
- 3 cloves garlic, minced
- 1-2 bay leaves
- 1 tsp black peppercorns, freshly ground
- 1 small onion, sliced
- 1 tbsp brown sugar (or palm sugar)
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp ground cumin or coriander (optional)
- 4 tbsp honey or maple syrup (optional for glaze)
- Wood chips (apple, hickory, or mesquite recommended)
- Apple juice or pineapple juice (optional for spritzing)
Instructions
- Prepare the Pork Belly: Cut the pork belly into 1.5-2 inch cubes and pat dry with paper towels.
- Marinate the Pork Belly: Combine soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, sliced onion, and brown sugar in a bowl. Pour over the pork belly cubes, seal, and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Smoker: Set your smoker to 240°F (107-121°C) with wood chips for smoking.
- Prepare the Rub: Mix paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, and ground cumin or coriander in a bowl.
- Coat the Pork Belly Cubes: Remove cubes from marinade, pat dry, and rub the seasoning mixture evenly over all sides.
- Smoke the Pork Belly: Place cubes on smoker grates and smoke for about 3 hours, or until internal temperature reaches 190°F (88°C).
- Glaze (Final 30 minutes): Combine honey or maple syrup with reserved marinade and brush over the pork belly cubes. Increase smoker temperature to 275°F and cook for an additional hour.
- Optional Crispy Finish: For crispy edges, sear burnt ends in a hot pan for 2-3 minutes on each side after smoking.
- Serve: Enjoy your smoked pork belly burnt ends with steamed rice, pickled vegetables, or your choice of sides.
Cook and Prep Times
- Prep Time: 15-20 minutes
- Marination Time: 4 hours (or overnight)
- Cooking Time: 3.5-4 hours
- Finishing Time: 10-15 minutes
- Servings: 3-4 servings
- Calories: Varies based on portion
- Fat: Varies based on pork belly
- Protein: Varies based on pork belly
- Carbohydrates: Varies based on glaze and sides
