The BEST Crispy Pork Belly My signature Crispy pork belly burnt ends😱

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My Signature Crispy Pork Belly Burnt Ends😱 • YOU CAN DO THIS PORK BELLY RECIPE START TO FINISH IN THE OVEN! • By no means traditional, but it's a play on Pork Belly burnt ends with a whole lot of CRUNCH! • Instead of individual cubes of Pork Belly, I cube up the meat side whilst leaving the skin in one piece. This will allow a slight amount of caramelisation flavour around every cube. Full recipe below👇 • Products I used in this Pork Belly cook: • 🔸️ Jaccard. The white tool for the pork skin • https://amzn.to/3BrBhgy • 🔸️ The Kiritsuke Chefs Knife - 20% OFF Code SBYT20 https://chefsupplyco.com.au • 🔸️ Olive Pip Co Premium Charcoal • https://www.naturalsmoke.com.au/produ... • 🔸️ Apricot Smoking Wood • https://www.naturalsmoke.com.au/produ... • 🔸️ Cowboy Candy BBQ Sauce • https://heavenlyhell.com.au/products/... • For the best eating experience, start off with a quality Pork Belly. • Recipe - Crispy Pork Belly Burnt Ends • 2kg Pork Belly, Skin ON, Boneless • 1 Tbsp Salt • 1 Tbsp Pepper • 1 tsp Onion Powder • 1 tsp Garlic Powder • 1 tsp Sweet Paprika • 1 tsp Chilli Powder (optional) • In the Pan for the braising liquid, this is a great homemade recipe that you can turn into a gravy to sauce up the meatside of the Pork belly. • 1 Brown Onion, Cut in 8 wedges • 1 Red Onion, Cut in wedges • 2 Carrots, roughly Chopped • 1/2 Head of Garlic • 1 Apple, Sliced • Chicken Stock • White Wine • Apple Juice • The amount of liquid will depend on the size of your pan. You want the liquid to either kiss the meat side or sit just below it. The ratio is up to you. Chicken Stock is the main ingredient here. • Method / Times Temps • **Dry out your pork skin in the fridge for a minimum of 2 days. Or go visit your butcher. • 1. Smoker OR Oven at 120c for 1.5hrs • 2. Add pork belly braising liquid into a pan. • Smoker OR Oven at 150c for 2hrs • 3. Finish in the oven on Grill / broiler setting at 250c. I have my pork approx 20 to 25cm from the heating element.

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