An Inspired Cook

Pork Belly Burnt Ends are some of the most tender morsels you will ever taste. Traditionally, burnt ends are made from the tip of a beef brisket or a poor man’s version are made with chuck roast. Recently we had a taste of red chile pork belly in a breakfast dish at one of our favorite restaurants. But to create a version of that dish I needed to smoke a pork belly and make a red chile glaze sauce to coat the burnt ends. It was a challenge that I happily accepted! I picked up a 5 pound pork belly at Costco that had an even ratio of pork to fat. For this recipe I only used half the pork belly and cut it into 1 inch cubes. The pork was seasoned with a Chipotle Lime rub and set on a wire rack. Once the smoker was prepped with apple and hickory pellets, I set the temperature to 250 degrees. I placed the rack with pork belly on the smoker and spritzed it with apple juice every hour to allow it to caramelize and create that crisp outer texture. It took a little over 3 hours to reach an internal temperature of 195 degrees. They were transferred to an aluminum pan where I dotted the pork with slivers of butter and spooned the red chile glaze over top. The pan was covered with aluminum foil and placed back on the smoker for another hour. After resting for 30 minutes we unwrapped the foil and each had a bite. They were so tasty and it took every bit of willpower to not eat them all. We managed to save enough to recreate a special breakfast dish which is in the works to share soon.

This is the seasoning that I used to sprinkle over the pork belly cubes. It has that chipotle smoky aroma and flavor along with lime which always pair well together. The brown sugar flavors the pork but also helps in the caramelization process.

Starting with the prep: Place aluminum foil over a large baking sheet and then place your rack on top. My rack is 16″ X 10″. Use Pam spray over the rack so that the pork will release easily once it’s smoked. Place the pork cubes into a bowl and sprinkle them with the Sweet Chipotle seasoning. Set the pork cubes on the rack side by side. Start the smoker and add your pellets. Set smoker to 250 degrees.

Once the smoker has reached 250 degrees, set the lined baking sheet with the rack of pork cubes on the smoker. Spritz with apple juice and shut the lid.

While the pork is in the smoker, make the red chile glaze. I started with roasted red chile. Los Roast is my go to brand for roasted red chile in a jar. It has amazing flavor for any roasted red chile recipe! You can order it at https://www.losroast.com/products/los-roast-new-mexico-red-chile. I added a shake of Sweet Chipotle seasoning plus some roughly ground Guajillo chile and Chile de Arbol. A little bit of honey sweetens it just enough to make the perfect sweet and spicy glaze.

In a small saucepan over medium low heat, add the roasted red chile, a shake of Sweet Chipotle seasoning, ground Guajillo and Chile de Arbol chiles.

Plus a drizzle of honey. Stir the pot and heat to combine all the flavors. Let cook about 5 minutes at a low boil, then remove from the burner and set aside.

After 1 hour check the pork and spritz with apple juice.

At hour 2, once again spritz with apple juice.

After 3 hours check the internal temperature of the pork with an instant read thermometer. The pork should be at or near 195 degrees which is what you want. If the pork is not there yet, leave it another 15 minutes or until it reaches 195 degrees.

Transfer the pork from the rack to a disposable aluminum pan.

Add some slivers of unsalted butter (about 1 tablespoon) over the pork.

Pour the red chile glaze over top of the pork cubes and stir to combine.

Cover with aluminum foil and place back on the smoker for 1 hour, then rest the pork for 30 minutes before removing the aluminum foil.

Time to see how the pork belly burnt ends turned out. They are so tender and juicy with a crisp outer texture. They taste so delicious with a slightly sweet and spicy red chile flavor. One bite and you just can’t stop!

Smoked Red Chile Pork Belly Burnt Ends

Needed:
Large Baking Sheet
16″ X 10″ Rack
Pam Spray
Aluminum Foil
Disposable Aluminum Pan
Apple and Hickory Smoke Pellets

2.5 pounds Pork Belly, trimmed and cut into 1″ cubes
Spanglish Asadero Sweet Chipotle Seasoning, available at Walmart
1 tablespoon Butter, sliced thin
Apple Juice, place in a spray bottle to spritz pork

Roasted Red Chile Glaze
1/3 cup Roasted Red Chile, Order Los Roast
1/8 teaspoon Spanglish Asadero Sweet Chipotle Seasoning
1/4 teaspoon Guajillo Chile, roughly ground
1/4 teaspoon Chile de Arbol, roughly ground
1 – 2 tablespoons Honey, to taste

Heat a small saucepan over medium low heat. Add all the ingredients in order and stir to combine. Bring the mixture to a low boil and continue to cook for 5 minutes, remove from heat and set aside.

Prep a baking sheet with aluminum foil and place your rack on top. Spray Pam over the rack so that the pork will release easily after it’s smoked. Place the pork cubes into a bowl and sprinkle them with the Sweet Chipotle seasoning. Add the pork cubes on the rack side by side. Start the smoker and add the pellets. Set smoker to 250 degrees.

Once the smoker has reached 250 degrees, set the lined baking sheet with the rack of pork cubes on the smoker. Spritz with apple juice and shut the lid. Smoke for 3 hours checking on it every hour and spritzing with apple juice. Check the internal temperature after 3 hours, it should be at or near 195 degrees. If needed place pork back on the smoker for 15 minutes or until it reaches an internal temperature of 195 degrees.

Transfer the pork from the rack to a disposable aluminum pan, add thinly sliced butter dotting the pork and pour the red chile glaze over top. Stir the pork so that all the cubes are covered in the glaze. Cover the pan with aluminum foil and place back on the smoker for 1 hour. Rest for 30 minutes before serving.