Pork Belly Burnt Ends with Mexican Street Corn (Elotes)

Schwein -

Pork Belly Burnt Ends with Mexican Street Corn (Elotes)

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill, grill grate, grill tray


Ingredients

• 1 pork belly (skin removed)
• Favorite rub for pork
• BBQ sauce of your choice
• some maple syrup
• some apple juice for spraying

Mexican Street Corn (Elotes):
• 1 corncob per person
• some olive oil
• some mayonnaise
• some Parmesan, grated
• Mexican spice mix
• Juice of a quartered lime
• fresh coriander, chopped


Suitable equipment is available in the FIRE&FOOD Shop!

preparation

Set the grill to 135 °C. Cut the pork belly into 4 x 4 cm cubes and season generously with the rub on all sides. It is best to then place the cubes on a separate rack and put them on the grill for 3 hours. Spray with apple juice every 45 minutes or as soon as the surface looks dry.

Then take the cubes off the grill (the extra grill is now an advantage), put them in a stainless steel bowl, add BBQ sauce and a little maple syrup and mix everything together. Don't drown them in sauce, just add enough to completely cover all sides.

Then place the bowl uncovered on the grill for another hour so that the sauce and maple syrup can caramelize nicely. Allow the finished burnt ends to cool for about 15 minutes.

Wash the corn cobs, rub them with olive oil and grill them at 180 °C for about 25 minutes. Then let them cool briefly. Then brush them lightly with mayonnaise as a "glue" for the parmesan and sprinkle them all over first with parmesan and then with the Mexican spice. Drizzle a little lime juice on top, sprinkle the chopped coriander on top and serve with the burnt ends.

Recipe by Thomas Madel
Thomas Madel from Günzburg specializes in low&slow barbecue and was able to convince the jury of his skills for a BBQ Award in the "New Talent" category in 2019. He is now a promoter and ambassador for Traeger pellet grills and some of you may have already met him on his Instagram and Facebook channel "@sir_grillalot". Recipe from FIRE&FOOD 04/2021


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