Are you ready to elevate your grilling game with a dish that will leave your taste buds dancing? Introducing Teriyaki Pork Belly Burnt Ends—a mouthwatering fusion of Asian flavors and smoky goodness that’s perfect for any occasion! Imagine tender, melt-in-your-mouth pork belly, glazed with a sweet and savory teriyaki sauce, and finished to perfection with crispy edges that will have everyone coming back for seconds. Whether you're hosting a backyard barbecue or looking for a delicious dish to impress your family, this recipe is sure to be a showstopper. Dive into our guide and discover how to create this irresistible treat that will have your friends and family raving!
Ingredients
- 2 lbs pork belly
- 1/2 cup teriyaki sauce
- 1/4 cup brown sugar
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon black pepper
Instructions
- Prepare the pork belly by trimming any excess fat and cutting into 1-inch cubes, ensuring relatively uniform size for even cooking.
- In a mixing bowl, combine teriyaki sauce, brown sugar, minced garlic, grated ginger, and black pepper to create a marinade. Whisk ingredients until fully incorporated.
- Place pork belly cubes in a large mixing bowl and pour marinade over them. Gently toss to ensure each piece is completely coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
- Preheat smoker or oven to 250°F (120°C). If using a smoker, choose hickory or apple wood chips for additional flavor complexity.
- Arrange marinated pork belly cubes on a wire rack or baking sheet lined with parchment paper, ensuring pieces are not touching each other.
- Smoke or bake for approximately
- 5 to 3 hours, or until internal temperature reaches 195°F (90°C) and edges become crispy and caramelized.
- During the last 30 minutes of cooking, brush additional teriyaki sauce over the cubes to enhance glazing and create a sticky exterior.
- Remove from heat and let rest for 10-15 minutes. The pork should have crispy edges and a tender, melt-in-your-mouth interior.
- Garnish with sesame seeds and chopped green onions if desired. Serve hot as an appetizer or main course.
Tips
- Marinate for Maximum Flavor: For the best results, allow the pork belly to marinate overnight. This will enhance the flavors and ensure every bite is packed with that delicious teriyaki goodness.
- Uniform Size Matters: Cut the pork belly into uniform 1-inch cubes to ensure even cooking. This helps each piece achieve that perfect balance of crispy exterior and tender interior.
- Choose the Right Wood: If you're using a smoker, opt for hickory or apple wood chips. These woods add a delightful smokiness that complements the sweetness of the teriyaki sauce.
- Monitor the Temperature: Keep an eye on the internal temperature of the pork belly. Aim for 195°F (90°C) for that ideal tender texture, and don’t forget to let it rest before serving to lock in those juices.
- Glaze for Extra Flavor: Brush on additional teriyaki sauce during the last 30 minutes of cooking. This not only enhances the glaze but also adds a beautiful sticky finish that’s simply irresistible.
- Garnish for Presentation: Elevate your dish by garnishing with sesame seeds and chopped green onions before serving. This adds a pop of color and a fresh crunch that complements the rich flavors of the pork belly.
Nutrition Facts
Calories: 286kcal
Carbohydrates: g
Protein: g
Fat: 20g
Saturated Fat: g
Cholesterol: mg
