Pork “burnt ends”

This pork burnt ends recipe is one of my favorites and is a great way to work with pork belly. You'll see, you'll create delicious, fiery burnt ends!

Here's how to prepare this meal:

Required tool:

• BBQ Quebec Competition Injector

Ingredients :

• Whole Nagano pork belly from Quebec

• ½ c. injection PORK-JECTION #SQUIRT What the Pork? and Sugar Daddy Bacon

• 2 cups of water

• Booster BBQ Québec flavor enhancer , to taste

• Sweet Kansas BBQ Quebec dry marinade , to taste

• Champion BBQ Quebec sauce , to taste

Preparation :

1. Preheat the BBQ* to a temperature between 275 and 280°F.

2. In a bowl, mix PORC-JECTION #SQUIRT injection with water. Strain the mixture and “shoot” it into the competition injector.

3. Using the competition injector, inject the injection mixture into each inch of the pork belly, making sure to move the injector needle slowly (back and forth slowly) with each injection. insertion**.

4. Once the meat is well injected, slice the pork belly into cubes, about 2 inches by 2 inches.

5. Season the pork cubes with Booster flavor enhancer and spread it on each cube. (Be careful not to put too much, the meat should still be visible through the Booster.)

6. Season the pork cubes again, but this time with a generous amount of Sweet Kansas Dry Rub. Spread the dry rub over each cube.

7. Place the pork cubes on the BBQ, making sure to place the thickest cubes towards the bottom and the thinnest cubes towards the front. Let everything cook in indirect heat for about 2 to 3 hours, or until the meat reaches an internal temperature between 200 and 205 °F and has a nice crust.

8. Remove the cubes from the BBQ and place them in an aluminum pan. Pour a little Champion sauce over the cubes, then roll the cubes in the sauce to coat them while moving the pan.

9. Return the cubes to the BBQ for a few minutes, until they are well caramelized.

10. Remove the cubes from the BBQ and enjoy these pork “candies” without restraint!

* This recipe can be made with any BBQ, but I recommend using one that can hold wood; maple or apple wood works really well with pork.

**To prevent the injection mixture from dripping onto your work surface, you can place your piece of meat in an aluminum “pan” before starting to inject it.

Happy BBQ!