PORK BELLY “BURNT ENDS”
These little bacon bombs burst with flavour.
Use a deboned belly, removing the skin will result in better rendering of fat, but is optional.
Dry brine for at least a day using 1.5 to 1.8 % salt rubbed into the meat.
Wrap and refrigerate.
Rinse well and cut into bite-sized chunks.
Add any other spice you may want such as black pepper and paprika.
Cook in Weber on indirect heat – bottom vent open, top one halfway.
Should be ready in 2 – 3 hours when crispy and fat well rendered.
Recipe and photo: Norman de Villiers
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