Honey Nut Cornflake Pork Belly Burnt Ends
Honey Nut Cornflake Pork Belly Burnt Ends
Honey Nut Cornflake Pork Belly Burnt Ends
Ingredients
- 1kg pork belly, skin removed cut into 1-1.5 inch cubes
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 3 tbsp honey
- 2 tbsp brown sugar
- 50g unsalted butter melted
- 100g honey nut cornflakes lightly crushed
- Optional: pinch of chilli flakes for a subtle kick
Directions
1.
Season the Pork:
- Toss pork belly cubes with smoked paprika, garlic powder, salt and pepper.
2.
Cook Indirect:
- Place cubes in a cast iron tray over indirect heat (medium, ~160-170°C)
- Close the lid and cook 40-50 minutes until tender and starting to render fat.
3.
Glaze the Cubes:
- Mix honey, melted butter and brown sugar.
- Toss cubes until fully coated in the sticky glaze.
4.
Coat in Honey Nut Cornflakes:
- Roll each cube in crushed honey nut cornflakes, pressing lightly to stick.
- This gives the insane crunch + nutty-sweet layer.
5.
Finish Direct:
- Move cubes to direct heat zone.
- Grill 5-10 minutes, turning carefully, until edges are caramelised, sticky and crunchy.
6.
Serve:
- Stack cubes on a board or in a mini cast iron pan.
- Optional: drizzle extra honey or spinkle flaky salt.
- Garnish with micro herbs or chilli flakes for contrast.
Hot Tip
Perfect as-is or load into sliders / flatbreads for shareable "messy bites".
Suggested for this recipe
Art. No. # 140234
Essential 3 G
Art. No. # 140235
Essential 4 G
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