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)
Chicharron Burnt Ends Ingredients
- Pork belly
- Salt
- Cuso’s Hot Honey BBQ Rub
- Apple Cider Vinegar
- Honey Barbecue Finishing Sauce
Chicharron Burnt Ends 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
