Chicharron Pork Belly Burnt Ends Charcuterie Board

Name: Chicharron Pork Belly Burnt Ends Charcuterie Board
Prep time: 45 min
Cook time: 6 h
Cuisine: American,
Ingredients: 6 tbsps Grill Mates Coarse Black Pepper and Flake Salt House Blend; 12 pounds pork belly skin on (about 12 x 24 inches); 2 tbsps olive oil; 6 tbsps salt; 1/3 cup hoisin sauce; 3 tbsps unseasoned rice vinegar; 2 tbsps honey; 1 tbsp Gochujang paste; 1 tbsp soy sauce; 2 fresh garlic grated; 1 piece (1-inch) ginger peeled and grated; 1 tsp sesame oil; Sliced jalapeño; sesame seed

Sweet, sticky and spicy pork belly burnt ends are quite possibly the greatest of all barbecue items. Highly marbled pork belly is quite forgiving, leaving you with silky tender bites every time. The only thing they are missing is crispy skin, and this recipe ensures the bes...

Ingredients

Pork Belly Burnt Ends
6 tablespoons McCormick® Grill Mates® Coarse Black Pepper & Flake Salt Seasoning
12 pounds pork belly, skin on (about 12 x 24 inches)
2 tablespoons olive oil
6 tablespoons salt
Spicy Hoisin and Gochujang BBQ Sauce
1/3 cup hoisin sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons honey
1 tablespoon Gochujang paste
1 tablespoon soy sauce
2 fresh garlic, grated
1 piece (1-inch) ginger, peeled and grated
1 teaspoon sesame oil
Garnish
Sliced jalapeño
McCormick® Sesame Seed

INSTRUCTIONS

1 Season meaty side of pork belly evenly with Coarse Black Pepper and Flake Salt Seasoning. Brush skin side of pork belly with olive oil. Rub evenly with salt.

Max’s Tip: You can use a similar weight pork belly that doesn’t measure the exact dimensions mentioned, but make sure it is at least 6 inches wide because it will shrink as it cooks.
2 Set smoker to 250°F. Smoke pork belly 3 to 4 hours, skin-side up, or until internal temp reaches 160°F. Remove pork belly from smoker and refrigerate overnight.
3 Preheat oven to 400°F. Place pork belly, skin-side up, on large sheet pan. Roast 2 hours or until internal temperature reaches 200°F and skin is crispy but not burned. Remove from oven. Cool slightly. Separate crispy skin (chicharron) from pork belly, being careful to keep it in one piece; place on charcuterie board until ready to serve. Cut pork belly meat into 2-inch cubes.
4 For the BBQ Sauce, combine all ingredients in a small saucepan. Simmer 1 to 2 minutes, stirring constantly, until reduced slightly. Brush or toss pork belly cubes in BBQ Sauce. Place one slice of jalapeño on top of each burnt end for a kick, if desired. Brush with additional sauce.
5 Set smoker or oven to 350°F. Place burnt ends on a rack. Smoke or roast for about 15 minutes or until the sauce has caramelized. Arrange burnt ends on top of chicharron to serve. Serve with extra BBQ Sauce on the side. Sprinkle with sesame seed.