Kentucky Habanero Spicy Pork Burnt Ends - Bull's-Eye

Kentucky Habanero Spicy Pork Burnt Ends

These burnt ends are the real deal. From rub to marinade to glaze, be generous with hand and brush for a feast of bold, sweet and spicy flavours.

 Kentucky Habanero Spicy Pork Burnt Ends
SERVES 2-3
HOT SAUCE
70 mins
INGREDIENTS
METHOD
INGREDIENTS FOR THE PORK

500G PORK BELLY (WITHOUT RIND)

2G SALT

50G SUGAR

7.5G CINNAMON

5G CAJUN POWDER

5G PAPRIKA POWDER

20G BULL’S-EYE KENTUCKY HABANERO WITH WHISKEY HOT SAUCE

 

FOR THE APPLES

2X APPLES

12G SUGAR

4G CINNAMON

5G ROSEMARY, CHOPPED

20G BULL’S-EYE KENTUCKY HABANERO WITH WHISKEY HOT SAUCE

METHOD
1.
Mix up a rub out of the salt, sugar, rosemary, cinnamon, Cajun and paprika powder.
2.
Give the pork belly a generous rub on all sides. Always with TLC - Tenderising Loving Care. Cover and leave overnight in the fridge.
3.
Remove from fridge and let it get to room temperature. Preheat the oven to 150°C.
4.
Place the pork belly in the oven on a tray and use a dripping tray underneath. Bake to a core temperature of 80°C.
5.
Leave the meat to rest under a kitchen towel.
6.
Preheat the oven to 200°C.
7.
Peel the apples and halve them.
8.
Make a marinade with Bull's-Eye Kentucky Habanero with Whiskey hot sauce, sugar, cinnamon and chopped rosemary. Brush onto the apple slices.
9.
Then bake in oven for 15 minutes.

TO SERVE:

1. Slice the pork belly in 2cm slices and heat them in the oven for another 5 minutes.

2. Next, brush the meat generously with Bull’s-Eye Habanero with Whiskey hot sauce to add the bold, sweet aromas.

3. Serve the burnt ends with the sweet, hot apples.

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