Recipes — Pork Belly Chicharron

This maple bourbon crunchy pork belly burnt ends recipe developed from two things. First, my new Maple-Bourbon BBQ Rub makes pork sing. Second, I love the crisp texture of chicharron. You will have soft on one side and crunchy on the other.  You need a little extra time in prep and cooking, but it’s really worth it for such a succulent bite.  Maple Bourbon Crunchy Pork Belly Burnt Ends Ingredients 2 pounds pork belly (serves 4) 1 cup salt Cuso’s Maple Bourbon BBQ Rub Apple Cider Vinegar Beer Bacon Finishing Sauce Maple Bourbon Crunchy Pork Belly Burnt Ends Instructions Lay...

Salty, savory, and crunchy – those three words sum up my Smoked and Fried Chicharron succinctly. If you’ve never heard of Chicharron, it’s made from pork belly, essentially a kissing cousin to bacon. As the name implies, pork belly comes from the pig’s belly. It is fatty (which brings flavor)  and boneless.  You can get pork belly at the grocery store, but a butcher will be able to cut one to your size. A whole one is a whopping 12 pounds. So unless you’re having a large game-day gathering, you’ll probably want a smaller cut. For this recipe, I suggest using Apple...