Pork Belly Burnt Ends with Grilled Vegetables

➊ First, remove the rind from the pork belly. Start at a small corner and use a dry kitchen paper towel to grab the rind. Angle the knife slightly and start cutting carefully. Be careful not to remove pieces that are too big. Then cut the pork belly into strips about 3 cm wide and then into cubes about 3 x 3 cm. (If you want to use the rind, you can turn it into chips on the grill after removing it.)

➋ Place the cubes together with the BBQ rub in a large bowl and mix well with your hands so that the rub is evenly distributed.

➌ Preheat the grill or smoker to 120 °C – when grilling, make sure that the heat is kept constant. Spread the meat cubes evenly on the grill grate so that they come into contact with the smoke from all sides. Grill for 1 ½ to 2 ½ hours until they are nicely caramelized. Then remove from the grill and place in a cooking bowl. Spread sugar, honey and butter flakes on top and cover the bowl with aluminum foil. Place on the grill again for 1 ½ hours at 120 °C and continue cooking. Then remove the aluminum foil from the bowl and mix the pork belly burnt ends with the BBQ sauce. Place in the bowl (without aluminum foil) in the grill again until the BBQ sauce is also caramelized. This takes a maximum of 30 minutes.

➍ Cut the grilled vegetables into bite-sized pieces. Melt the butter on a grill plate or in a pan and fry the vegetables in it. Season with lemon juice and zest, honey, salt and pepper to taste. Serve with the pork belly burnt ends.