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.
Photo and recipe: Norman De Villiers