Pork belly burnt ends
Cubed first and cooked long, so every piece is edge — the whole point of a burnt end is the ratio of bark to middle, and cutting after cooking never gets you there.
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Ingredients
For the whole dish · serves 6
- Pork belly, skin off2½ lb
- Apple cider vinegar1½ fl oz
- Smoked paprikatwo tablespoons
- Granulated erythritoltwo tablespoons for the rub
- Garlic and onion powdera tablespoon of each
- Cayenne peppera teaspoon
- Tomato pastetwo tablespoons for the glaze
- Sea saltto taste
- Black peppera hard grind
Served with
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+5g net · 110 kcal · 40 min · together 8g net, 600 kcal
Method
6 steps · 210 minutes
- Cut the belly into cubes about an inch and a half across, and mix the rub dry before it goes anywhere near the meat.
- Coat every face and leave them uncovered in the fridge for a few hours if there is time.
- Spread them apart on a rack over a sheet and cook at 275F for two and a half hours.
- They must not touch. Cubes packed together braise in their own fat and never form a bark.
- Toss them in the tomato paste thinned with the vinegar and a spoonful of the rendered fat.
- Back at 400F for 20 minutes to set the glaze. Erythritol will not go sticky like sugar, so this is about drying rather than caramel.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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