Turmeric Free Smoked Pork Belly Burnt Ends

Total time14 hr 20 min

Prep time20 min

Cook time6 hr

Turmeric Free Smoked Pork Belly Burnt Ends

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Maille Dijon Originale Traditional Dijon Mustard No Added Sulfites 7.5 oz Annie's Natural Organic Dijon Mustard Bornier Mustard Dijon - 7.4 Oz Roland Foods Mustard, Dijon, Extra Strong Suzie's Organic Dijon Mustard
See all
Chef's tip
Use the same amount. Dijon mustard is sharper and less vinegary, so taste and adjust as needed.

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!