Discover the ultimate treat for barbecue enthusiasts: deep-fried pork belly burnt ends, coated with a crispy breadcrumb layer and bathed in a homemade espresso BBQ sauce. Perfect for any gathering that calls for a mouth-watering twist on a classic favorite.
Ingredients
900 g / 2 lb pork belly
- 3 tbsp Texas BBQ seasoning
Espresso BBQ Sauce
120 ml / ½ cup ketchup
120 ml / ½ cup vinegar
1 shot espresso
1 shot whiskey
- 1 tbsp Texas BBQ seasoning
1 tbsp Worcestershire sauce
50 g / ¼ cup sugar
Breading Station
Flour, for dusting
2 eggs
Breadcrumbs, for coating
Sunflower oil or other vegetable oil, for frying
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Begin by cutting the semi-frozen pork belly into large cubes, about 2.5 cm or 1 inch each.
- Season these cubes generously with PitmasterX Texas seasoning. Arrange the seasoned pork on a tray set with a rack to ensure even smoking, ensuring no pieces are touching.
- Preheat your BBQ, add a chunk of smoke wood, followed by heat deflectors and grill grates.
- Place the pork belly on the grill, close the lid, and smoke at a steady 140°C or 280°F.
- After smoking, the pork belly should have a mahogany color indicative of sufficient smoke infusion.
- Now, make the espresso barbecue sauce by combining ketchup, vinegar, a shot of espresso, a shot of whiskey, Texas BBQ seasoning, Worcestershire sauce, and sugar in a jar. Shake well to mix.
- Pour this sauce over the smoked pork belly in an oven-safe dish, cover tightly with aluminum foil, and return to the barbecue.
- Cook until the core temperature reaches 92°C or 198°F, then allow to rest.
- For the crispy finish, set up a breading station with flour, beaten eggs, and breadcrumbs. Once the pork is cool enough to handle, coat each piece in flour, dip in egg, and then roll in breadcrumbs.
- Fry the breaded pork belly ends in hot oil until golden brown.
- Serve these crispy, smoky, and succulent pork belly burnt ends with a side of the remaining espresso barbecue sauce for dipping. Enjoy this blend of textures and deep, complex flavors at your next barbecue feast.
