There’s No Denying These Sticky Pork Belly Bricks
Burnt ends have become a favorite of pitmasters and barbecue lovers all over for a reason. They’re mouthwatering morsels of meat candy that are juicy, tender, and a flavor bomb of smoky seduction. You might think that’s an over-the-top description, only until you sink your teeth into some.
Sure, we like to think that we’ve seen all the iterations of burnt ends, but have you ever had them with an Asian fusion twist? Enter Lee Kum Kee’s Pork Belly Burnt Ends recipe, a whirlwind mix of deliciousness that takes this Kansas City favorite on a one way flight to China.
Lee Kum Kee has been a leader in making authentic Asian sauces and condiments for over a century, so the credentials speak for itself. This easy-to-make recipe utilizes a variety of the brand’s robust lineup of pantry staples to take normal burnt ends to a different stratosphere of flavor. Here’s how:
Ingredients
5 lbs of Pork Belly
Barbecue Rub
- 2:2:1:1 – Black Pepper, Seasoned Salt, Garlic Powder, Brown Sugar
Barbecue Sauce
- ⅓ Cup Lee Kum Kee Hoisin Sauce
- ¼ Cup Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- ¼ Cup Lee Kum Kee Chili Garlic Sauce
- ¼ Cup Lee Kum Kee Sriracha Chili Sauce
- ¼ Cup Shaoxing Cooking Wine
- ¼ Cup Honey
- 1 tsp Chinese Five Spice
For Braising
- ¼ Cup Lee Kum Kee Pure Sesame Oil
- 8 Tbsp Butter
Instructions
Pork Belly Burnt Ends
- Slice a skinless pork belly into 2 inch cubes
- Cover the pork belly in barbecue rub
- Smoke at 250º for 2.5 hours
- Transfer pork belly to a catering tray and add the Barbecue Sauce along with the Lee Kum Kee Pure Sesame Oil and butter
- Cover with foil and smoke for another 1.5 hours (until pork belly hits 203 internal temp)
- Remove from tray and smoke uncovered for another 20 minutes
- Serve and Enjoy
Optional Serving Suggestion
Make tacos using homemade scallion tortillas (recipe below). Top with barbecue sauce, pickled daikon and thinly sliced green onions.
Scallion Tortillas
- 285g All Purpose Flour
- 84g Pork Lard
- 144g Hot Water
- 24g Chives, finely chopped
- 2 tsp Salt
Instructions
- In a stand mixer, add flour and salt and set mixer to medium low.
- Microwave the pork lard until melted and warm, then slowly stream the fat into the mixer. It should form small clumps as it mixes with the flour.
- Add the chives to the mixer.
- Once combined, slowly stream the hot water into the mixer and let it run until all ingredients are combined and smooth.
- Remove from the mixer and divide into 12 equal portions.
- Let the dough rest covered for 15 minutes.
- While the dough is resting, preheat a cast iron skillet over medium heat.
- On a well floured surface, one by one, roll out the dough into thin rounds and place in the skillet.
- Cook for about 45 seconds, then flip and cook for another 45 seconds. The tortilla should bubble up a bit when you flip it, and should have a few patches of brown spots on both sides.
- Stack the tortillas on a plate and cover with a kitchen towel, they will continue to cook while they steam under the towel.
If you’re looking to amplify your pantry with Lee Kum Kee’s products, they’re now available on Amazon, Walmart, Weee!, and 99 Ranch Market.
