Eosinophilic Esophagitis Friendly Smoked Pork Belly Burnt Ends
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Learn more →Ingredients
6 servings
For the pork belly
- 3 lb skin-off pork belly, cut into 1 ½-inch cubes
- 2 tbsp yellow mustard
For the dry rub
- 2 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
For the glaze
- 1 cup bbq sauce
- 3 tbsp unsalted butter, cut into small pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
- 1
In a small bowl, combine the dark brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until evenly mixed.
- 2
Pat the pork belly cubes dry with paper towels. Place them in a large bowl and toss with the yellow mustard until each piece is lightly coated. Sprinkle the dry rub over the cubes and toss again until every surface is evenly covered. Arrange the cubes on a wire rack set over a rimmed baking sheet, spacing them apart so air can circulate. Refrigerate uncovered for at least 8 hours or overnight.
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