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Apple Pork Belly & Burnt Ends By Cajun Rnewbbq Today we are doing Apple Pork Belly. Start up your grill/smoker to 250 degrees. Now you can use a binder or not, up to you. I chose to use mustard slathered it all over and then covered the pork belly in White Lightning Double Garlic and Butter and Heath Riles Apple Rub. I let it sweat in for 30 minutes before putting it on the smoker. Once on every hour spritz it down with apple juice. At 165 degrees you can either wrap it in butcher paper till it hits 190 degrees, or you can let it ride. I chose to let it ride. At 190 degrees Start basting it in bbq sauce till it hits 203 degrees. Once there pull it off. You can now cut it into strips or burnt end cubes. IF you chose burnt end cubes. Cut it into 1 inch cubes and Get a wire rack . Let it go for at least 1 hour on the smoker. Then pull it and put them in a pan and cover them with bbq sauce and foil. LEt them go for another hour. Then all done.

We call this lechon kawali or pan-fried pork belly. Not healthy, but should be okay once in a blue moon to satisfy the cravings.J ust slices of pork belly cooked in water with bay leaves and whole peppercorns for about an hour, then salted and fried in canola oil. I will use the air fryer next time I make this which is likely in a year or two when the moon turns blue again.