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Smoky Pork Belly Candy Cubes

  • Pork
Time30 Minutes Time4 TimeAmerican
Smoky Pork Belly Candy Cubes

Candy Cubes or Pork Belly Burnt Ends? It's going to be the debate of the summer again! Do burnt ends only come from a brisket?

Whatever you choose to call these Porky Cubes of Dreams we're sure these will make you the Hero of the Grill with all your guests!

ingredients

  • 1 Kg Pork Belly, skin removed
  • 2 Tbsp Smoky Seasoning
  • 1 Tbsp Mascavado Brown Sugar
  • 125g Salted Butter
  • 40ml Pitboss BBQ Sauce
  • JD’s Hot Honey

Buy the items

NINJA X A&O Smoky Seasoning
£8.50
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JD's Hot Honey Original
£6.99
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Directions

  1. Add pellets to your Ninja (we used cherry). Set up your Ninja Woodfire to Smoke, temp at 130C, ignite and leave to warm up for 15 minutes while you get busy with your pork!
  2. Cut the pork into 5cm chunks (approx, no need to get the ruler out)! Liberally sprinkle the chunks with out Ninja Woodfire Smoky Seasoning. The seasoning is bringing the flavour here, so no need for overnight marinading in 20 ingredients, we know nobody’s got time for that!
  3. Add the pork chunks to the now warmed up grill and leave for 1 hour
  4. After 1 hour the pork should have formed a nice bark on the outside, remove from grill and put in a pan that fits in the Ninja Woodfire
  5. Now add, Pitboss BBQ Sauce, butter, brown sugar, 1 tablespoon honey and a touch more seasoning
  6. Place the pan on the grill, close the lid and leave for 20 minutes
  7. After 20 minutes, stir the cubes around and grab your tongs and flip them over, close the lid and leave them for the final 20 minutes
  8. After the final 20 minutes the belly should be super tender and the sauce should have tacked up nicely. Give them a quick probe and ensure we’ve hit 75c internal
  9. Remove from heat and eat as many as you can before you have to share……..
  10. Alternatively you can make an epic sharing tray of nachos with these as the topping, or serve with a delicious fresh zingy slaw, or as we ave done here with a mustard & horseradish mash topped with sriracha mayo and crispy onions!

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