Today we (Fabio, Bianca and I) went to one of my favorite stores in the world.
Hanos.
It's a wholesale store for restaurants.
They sell everything you could possibly want regarding cooking (from equipment to the food itself).
We wanted to make pork belly burned ends on the green egg today.
And my goodness did we succeed!
Fabio never went to Hanos but I think he liked it. Here he is checking out some pro equipment.
The meat section in Hanos is crazy. They have all kinds of cuts from all over the world. The most magical part for me is this dry aged meat cabinet.
Of course, we found what we were looking for (pork belly).
I cut the belly into big cubes.
I used this BBQ rub and coated the belly cubes with it. Then I took the tray to the grill.
I added two wood blocks of malt whisky oak. The wood is made from old barrels and has an amazing whisky smell.
I added the meat to the grill (275c Fahrenheit). Closed the lid and had to wait 4 hours.
After 4 hours it looked like this!
I put the pieces on a tray and then we added butter, sugar, and honey. They went back on the grill for 15 minutes. When they came off we glazed them with Jack Daniel's bbq glaze.
End result! No words. This is probably one of the most delicious things you can make on a bbq. The pork is soft. The meat just melts in your mouth. The caramelized goodies just add to the experience. But it's impossible to eat much. It fills you up like nothing else...and that's probably a good thing :)
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