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the Ingredients
Instructions
Inspired by “brisket burnt ends” this pork belly version is rich, smoky, saucy and deliciously tender. Serve as they are or top with our Crisp Apple Pickle to freshen up the flavours.
- Soak your desired wood chips in water for at least 30 minutes (if you are using a Genesis 2 smoker box there is no need to soak the chips). We recommend hickory, cherry or pecan wood chips for this recipe.This recipe is only suitable for Weber Q+ models (2 burners) or Weber Family Q Barbecues. (Recipe is not suitable for Baby Q or single burner Weber Q models). Soak your desired wood chips in water for at least 30 minutes. We recommend hickory, cherry or pecan wood chips for this recipe.We recommend hickory, pecan or cherry wood chunks for this recipe.We recommend hickory, cherry or Grill Master Blend wood pellets for this recipe.
- Add the wood chips to the smoker box of your gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for cooking using indirect very low heat (110°C-130°C) and preheat as directed.Prepare the barbecue for cooking using indirect very low heat (110°C to 130°C). For the Weber Q Smoker Boxes, add the soaked wood chips to the smoker boxes. Remove the cooking grills. Place the smoker box trivets into position with the filled smoker boxes on top. Replace the cooking grills, then add a convection tray, roasting trivet and water pan as directed. Preheat the barbecue. Refer to Step 10 for information on settings and set up methods on a Weber Q.Prepare your barbecue for cooking using indirect very low heat (110°C- 130°C). Add a large drip pan filled with warm water onto the lower cooking grill or install the Weber Wet Smoke Kit under the cooking grills. If you are using a Weber SmokeFire™, set the temperature to 120°C and preheat.
- Prepare the charcoal barbecue for cooking using indirect very low heat (110°C-130°C) with your desired smoking wood chunks.
- Coat the pork belly cubes with Weber Pork rub.
- Once the barbecue has preheated and smoke is visible, adjust your barbecue to the settings for indirect very low heat. Place the pork belly cubes, evenly spaced, onto the barbecue. Roast the pork belly over indirect very low heat, with the lid closed, for two hours or until nicely caramelised.Once the barbecue has preheated and smoke is visible, adjust your barbecue to the settings for indirect very low heat. Place your pork belly cubes, evenly spaced, onto the trivet. Roast the pork belly, with the lid closed, for 2 hours or until nicely caramelised. Don’t forget to top up the water pan with water every 2 hours.Brush the cooking grills clean. Place the pork belly cubes in the indirect cooking zone. Roast the pork belly over indirect very low heat, with the lid closed, for 2 hours or until nicely caramelised.Once your barbecue has preheated to the set temperature (SmokeFire: 120°C), brush the cooking grills clean with a wire brush. Roast pork belly cubes over indirect very low heat, with the lid closed, for 2 hours or until nicely caramelised.
- While the pork is cooking, make the Crisp Apple Pickle. In a medium bowl, add the boiling water, sugar and salt. Stir to dissolve. Add the apple cider vinegar and julienned apple. Stir and ensure the apple is submerged. Leave to pickle for a couple of hours.
- Make the barbecue sauce. Simmer all barbecue sauce ingredients together for 5 minutes or until slightly reduced. Set aside until required.
- After 2 hours, place the pork into a large Weber drip pan or large Weber casserole dish with the barbecue sauce, honey and enough water to make sure the pieces are three quarters covered (approximately 125 mL). Cover dish (with a lid or foil) and cook for a further 2 hours, or until the pork is tender.
- Remove the cover and continue to cook for a further 30 mins to an hour, or until the pork is very tender and the sauce has reduced to a thickened consistency.
- Serve the pork belly burnt ends with a garnish of the Crisp Apple Pickle on top.
