Pork belly burnt ends may have originated from Kansas City, but down here nothin’ touches our bbq grill without getting Texafied first! Since we always love a tasty challenge, we took the really fatty portion of the pork belly — you know the parts with most flavor -- and slow-smoked it over mesquite until it was tender and caramelized like candy. Why we then took that smoked meat, cut it into cubes and tossed in our very own Cappadona Ranch Mesquite Bean Jelly with Chili Pequin to kick up that savory smoky deliciousness with a tangy sweet and spicy taste of Texas .
Making Mesquite Bean Smoked pork belly burnt ends is an art form, and with the right tips and tricks, you can master it. First off, you want to make sure your pork belly is of a high quality - this will make all the difference in how your finished product turns out. Also, when cutting it into cubes, try to keep them around the same size so they cook evenly.
When seasoning your pork belly cubes, use a generous amount of seasoning for maximum flavor. Consider using different spices to enhance the taste of your dish - things like garlic powder, smoked paprika and Cappadona Ranch Chili Pequin Mesquite Bean Jelly really stand out. Finally, be sure to cook low and slow - this will help create that perfect crispiness on the outside while keeping the inside tender and juicy.
By following these tips and tricks, you'll be able to create delicious Mesquite Bean Smoked Pork Belly Burnt Ends that will have people coming back for more!
Mesquite Bean Smoked Pork Belly Burnt Ends