Chicharron BBQ Burnt Ends in a BLIZZARD

Ingredients

• 2.5 lb Pork Belly, Skin On (trim excess fat, keep skin intact)
• 1/4 cup Kosher Salt (coarse, for dry cure)
• 2 tbsp Hot Sauce (e.g., Frank's RedHot, adds heat and acts as binder)
• 2 tbsp Bourbon (adds depth of flavor; any standard bourbon works)
• 2 tbsp White Vinegar (brush on skin before high‑heat finish for extra crispness)
• 1/2 cup Mayonnaise (base for the aioli)
• 1 small Jalapeno (seeded and finely diced)
• 1 tbsp Lime Juice (freshly squeezed)
• 1/4 tsp Garlic Powder (optional, for extra flavor in aioli)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Trim and Prepare Pork Belly

   Using a sharp knife, trim excess fat from the pork belly, leaving the skin intact. Place the piece on a cutting board.

   Time: PT10M

2. Poke Tiny Holes

   Poke thousands of tiny holes through the meat (avoid the skin) using a skewer or the tip of a fork. This helps the cure penetrate evenly.

   Time: PT5M

3. Apply Kosher Salt

   Coat the entire piece, including the skin side, with a thick layer of kosher salt. Ensure every surface is covered.

   Time: PT5M

4. Wrap and Refrigerate

   Wrap the salted pork belly tightly in plastic wrap and place it on a plate. Refrigerate for 48 hours, turning once halfway through.

   Time: PT48H

5. Rinse and Dry

   After 48 hours, unwrap the pork belly, rinse off all salt under cold water, and pat completely dry with paper towels.

   Time: PT10M

6. Score the Skin

   Using the tip of a sharp knife, score the skin in a cross‑hatch pattern, cutting through the skin down to the fat but not into the meat.

   Time: PT5M

7. Prepare Hot‑Sauce Bourbon Binder

   In a small bowl, mix 2 tbsp hot sauce with 2 tbsp bourbon. Stir until combined.

   Time: PT5M

8. Apply Binder

   Brush the hot‑sauce‑bourbon mixture over the entire pork belly, working it into the scored cracks.

   Time: PT5M

9. Preheat Smoker

   Set your smoker or grill for indirect heat at 225°F and let it come to temperature.

   Time: PT15M

   Temperature: 225°F

10. Smoke the Pork Belly

    Place the pork belly skin‑side up on the smoker rack. Smoke until the internal temperature reaches 165°F, about 3 hours.

    Time: PT3H

    Temperature: 225°F

11. Prepare Jalapeno Lime Aioli

    While the pork is smoking, combine mayonnaise, finely diced jalapeno, lime juice, garlic powder, and a pinch of black pepper in a small bowl. Mix until smooth and refrigerate.

    Time: PT10M

12. Brush Skin with Vinegar

    When the pork reaches temperature, remove it from the smoker and brush the skin side with white vinegar.

    Time: PT2M

13. High‑Heat Finish

    Preheat your oven to 500°F. Transfer the pork belly to a wire rack set over a baking sheet and bake for 20 minutes, or until the skin bubbles and turns deep golden‑brown.

    Time: PT20M

    Temperature: 500°F

14. Rest and Slice

    Remove the pork belly from the oven and let it rest for 10 minutes. Then slice against the grain into 1‑inch pieces.

    Time: PT10M

15. Serve

    Arrange slices on a platter and serve with the chilled jalapeno lime aioli on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

5g

Fat

55g

Fiber

0g