Recipes — pork appetizer

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...