Pork belly burnt ends, miso and butterscotch glaze.

By Andy Cooks · 300 min

Ingredients

Instructions

1. Cut the pork belly into 3 cm cubes.
2. Mix the salt, brown sugar, chilli powder, garlic powder, smoked paprika and black pepper. Shake or rub this seasoning over the pork, turning to coat all sides.
3. Lay the pork pieces in a single layer on a wire rack set over a tray.
4. Preheat a smoker to 120°C (250°F), or use an oven if you have no smoker.
5. Put the tray in the centre of the smoker and cook for 3 hours with the lid closed.
6. Heat a large cast iron tray over medium heat. Add the butter, brown sugar, soy sauce, rice vinegar and white miso, and whisk until melted and combined. Bring to a simmer.
7. Whisk in the cream and keep simmering until the glaze starts to thicken slightly.
8. Take the pork out of the smoker and add it to the tray with the glaze. Raise the smoker to 150°C (300°F).
9. Toss the pork gently to coat, then return it to the smoker for 30 minutes, stirring every 10 minutes, until it turns sticky.

Summarized from Andy Cooks's video. Watch it for the details.

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