Pork Belly is so popular because of their irresistible combination of juiciness and smoky flavor. The dish has its origins in the barbecue culture of Kansas City, where they were first served as a byproduct of preparing brisket. They have since become a true delicacy and a favorite of barbecue enthusiasts around the world. The pork belly version offers a delicious twist on the classic recipe, where the tenderness of the pork is perfectly paired with the rich flavors of the Bastard Ultimate Rib Rub and the spicy kick of the Red Hot Sauce. Whether it's summer or winter, this dish is always a hit and provides a memorable culinary experience you won't soon forget.
In addition to this delicious recipe for Cherry Spare Ribs, think about safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
1 kg pork belly (without rind)
2 chunks of smoking wood (apple or cherry wood)
20 grams The Bastard Ultimate Rib Rub
125 grams brown soft sugar
200 grams unsalted butter
200 ml honey
500 ml tap water
100 ml The Bastard Red Hot Sauce
Remove the rind from the pork belly and cut into coarse dice.
Sprinkle the rub on top and mix well.
Place the 2 pieces of smoking chunks directly on the coals and leave to smoke for about 20 minutes at 180°C.
Place the smoked pork belly cubes in a cast iron skillet such as our Bastard Sizzling Plate with a piece of Butcher paper underneath. Sprinkle the sugar over them and put blocks of butter between them, sprinkle with the honey and put back on the BBQ with a heat shield underneath at 150°C. (Make sure you add water after about 10 minutes otherwise it will burn, check every 45 minutes and add water if necessary) Let it cook for about 4 to 4.5 hours until the pork belly almost falls apart, then brush it with the BBQ sauce and let it caramelize for max 10 minutes more.
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