Ingredients
PORK BELLY BURNT ENDS:--
2.5 kg pork belly, sliced into cubes
3 tbsp rice bran oil
1 shaker SIDS CRAZY SALT
SAUCE:--
3 tbsp butter
2 tbsp honey
½ cup SIDS SMOKEY GARLIC SAUCE
Directions
Preheat smoker to 110-120°C using manuka wood.
Trim excess skin and fat off the pork belly and slice into 4 cm cubes and place into a large bowl.
Add oil and SIDS CRAZY SALT liberally then place cubes onto a wire rack or directly on the smoker. Smoke uncovered for three hours.
Remove the pork belly cubes from the smoker and place into a foil pan and then add SIDS SMOKEY GARLIC SAUCE, butter and honey then stir. Cover the pan with aluminium foil and place back on the smoker.
Cook for an additional 90 minutes until the internal temperature (IT) is roughly 93-95°C.
Remove the foil, close the lid to the smoker and smoke for another 15 minutes to let the sauce thicken up.
Remove from smoker and serve.
