The Grimoire: Mysteriously Good Pork Belly Burnt Ends with Burnt Boar

The Grimoire: Mysteriously Good Pork Belly Burnt Ends with Burnt Boar

A true sage takes his time.

Burnt Boar is built for low-and-slow pork: a dark-sugar, coffee-and-cocoa blend that caramelises into mysteriously good burnt ends. Sweet, deep and a little smoky, it's the perfect partner to pork belly.

What you'll need

• 1.5 kg pork belly, skin removed, cut into 4 cm cubes
• Burnt Boar, generously
• A splash of BBQ sauce
• A knob of butter
• Hickory or oak, for smoke

The method

1. Coat the pork belly cubes all over with Burnt Boar.
2. Smoke on a raised grill at around 120°C for 2 hours until a bark forms.
3. Move the cubes to a foil tray, add a splash of BBQ sauce and the butter, and cover.
4. Cook until the bark sets and the cubes are tender and glazed, spritzing now and then to keep them moist.

Sage's tips

• Because of the high sugar content, keep the heat gentle and watch for catching.
• Equally good on pork ribs or a pulled-pork shoulder.

Burnt Boar — 68g · Medium · Braise on pork for brilliant burnt ends! · No declared allergens. [Add to cauldron →]