Chicharron Burnt Ends
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Chicharron Burnt Ends combines the concept of Spanish Chicharrone with traditional barbecue burnt ends.
The result is a sticky, scrumptious treat you can put out for guests (don’t forget the toothpicks)
Ingredients
- Pork belly
- Salt
- Cuso’s Hot Honey BBQ Rub
- Apple Cider Vinegar
- Honey Barbecue Finishing Sauce
Instructions
- Lay out the pork belly
- Poke holes all over the fat side
- Cover with a layer of salt
- Let it sit for 24 hours in the fridge
- Scrape off the salt
- Finish cleaning off the salt with a paper towel (this step is essential. Otherwise your results will be very salty)
- Flip the pork belly over (meat side up)
- Carefully cut 2×2” squares without going through the fat (you want to keep it whole, like a mat).
- Sprinkle Cuso’s Hot Honey all over the meat, getting into the cracks
- Smoke at 225 for 3 hours
- Remove and transfer to a baking sheet
- Brush white vinegar over the top of the skin
- Cook at 450 until the skin bubbles
- Cut and serve with a drizzle of honey barbecue sauce
PitMaster’s Memo: Chicharron
In Spanish, “chicharron” means crackling, which seems apt. Chichirron is a dish that features fried pork skin or belly. The recipes, of course, vary from region to region in Central and South America, with some using beef mutton. The process is a little different in that the belly is seasoned, then boiled, then dried, and finally deep fried.
Chichirron is not considered a main course but rather a snack. Sometimes it may go into a stew with vegetables for something hardier.
Sides
- Avacado salad
- Rice and beans
- Salsa Verde
- Tortillas
- Yuka frita
From the Bar
- Argentinian Malbec
- Ginger Beer
- Mango juice
- Negra Modelo
- Sauvignon Blanc.
- Tequila
