Tequila-Lime Pork Belly Burnt Ends
January 15, 2023
Tequila-Lime Pork Belly Burnt Ends
These boozy bites of tender, mouth-watering goodness were grilled on the Big Green Egg over red hot Jealous Devil Charcoal. The Pork Belly seasoned liberally with BGE Ancho Chili & Coffee Rub, cooked on low heat for 2.5 hours. Made a boozy sauce with amazing lime citrus flavors to compliment the kick of Cazadores Tequila Blanco and splash of Topo Chico ranch water. I added a little heat from Flatiron Pepper Hatch Green Chile Pepper, and a touch of sweetness from some Agave Nectar. Served with fresh lime and jalapeño slices.
Ingredients
Pork Belly
- 2 lbs pork belly, cubed into 2-inch pieces
- ¼ cup Big Green Egg Ancho Chile & Coffee Rub
- ¼ cup olive oil
Crutch
- 1 stick unsalted butter, cut into cubes
- ½ cup brown sugar
- ¼ cup Agave Nectar
Tequila-Lime Sauce
- 4 oz Tequila Blanco
- 4 oz Topo Chico Ranch Water
- ¼ cup Ketchup
- ¼ cup brown sugar
- ¼ cup Agave Nectar
- 1 lime, juiced and zested
- ½ tbsp Flatiron Hatch Green Chile Pepper
Instructions
- Prepare grill. Heat to 300°F, using BGE Eggspander, and indirect heat
- Slather cubed pork belly with olive oil, and BGE Ancho Chile & Coffee (or your favorite BBQ seasoning)
- Place pork belly pieces on grill, and cook for 2.5 hours, or until pieces are around 160-180°F.
- Remove pork belly, and place in foil pan. Top with cubed butter, sprinkle brown sugar over bites, and drizzle agave nectar over all the pieces. Cover with foil, and grill for an additional 30mins – 1 hour.
- Prepare Tequila-Lime Sauce. Add tequila to a sauce pot and heat to a simmer. Then add all other ingredients, mix and cook until reduced and thick.
- Add the sauce to the burnt ends, and let it simmer and caramelize for about 15 minutes.
- Pull the pork belly off the grill and let it cool for 5 minutes. Serve with sliced jalapeños, and limes.
