Coogirl Candy Pork Belly Burnt Ends

Coogirl Candy Pork Belly Burnt Ends

Featuring

This sticky, savory snack uses Coogirl Candy as both a finishing glaze and an inclusion in a spicy-sweet mustard glaze. Bite sized pork belly cubes are slow roasted until tender, then tossed in a syrupy Coogirl Candy glaze and broiled for caramelized edges.

Ingredients

Pork Belly

• 2 pounds pork belly, skin removed and cut into 1 inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Spicy Mustard Glaze

• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar, packed
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger
• 1/4 cup chopped Coogirl Candy jalapeños, drained well

Coogirl Candy Finish

• 1/3 cup Coogirl Candy syrup from the jar
• 1 tablespoon butter
• 1 teaspoon lime juice

To Serve

• Chopped fresh cilantro or sliced green onions
• Toothpicks or small forks
• Extra jar of Coogirl Candy for the table

Instructions

1. Preheat and season
   1. Preheat oven to 300°F (150°C).
   2. In a large bowl toss pork belly cubes with salt, pepper, and smoked paprika until evenly coated.
2. Slow roast the pork belly
   1. Arrange pork belly cubes in a single layer in a 9 by 13 inch baking dish or rimmed sheet pan lined with foil for easy cleanup.
   2. Cover tightly with foil and roast for 1 hour 45 minutes to 2 hours, until cubes are very tender when pierced with a fork.
3. Make the spicy mustard glaze
   1. While the pork roasts, whisk together mustard, apple cider vinegar, brown sugar, soy sauce, garlic powder, and ginger in a bowl until smooth.
   2. Fold in the chopped Coogirl Candy jalapeños so the sweet spicy pieces are distributed in the glaze.
4. Toss with glaze and return to oven
   1. Remove the pork from the oven and discard the foil.
   2. Pour the spicy mustard glaze over the tender pork belly cubes and toss gently to coat.
   3. Return uncovered to the oven at 350°F (175°C) for 20 to 25 minutes, stirring once halfway, so the glaze caramelizes and the pieces begin to crisp.
5. Finish with Coogirl Candy syrup
   1. In a small saucepan melt butter over low heat, then stir in Coogirl Candy syrup and lime juice. Warm until just fluid and glossy, about 1 to 2 minutes. Keep warm.
   2. Transfer the glazed pork belly cubes to a sheet pan in a single layer. Brush or drizzle the Coogirl Candy finish over each piece so they are well coated.
   3. Set the oven to broil on high and broil the cubes 2 to 4 minutes, watching closely, until edges are darkened and sticky. Turn and broil an additional 1 to 2 minutes if needed for even char. Remove promptly to prevent burning.
6. Garnish and serve
   1. Transfer burnt ends to a serving platter. Sprinkle with chopped cilantro or sliced green onions.
   2. Serve hot with toothpicks and the jar of Coogirl Candy on the side for those who want extra candied jalapeños or syrup.

Tips

• For smoky flavor, finish the glazed cubes on a hot grill for a minute per side instead of broiling.
• If you prefer less heat, omit the chopped Coogirl Candy jalapeños in the mustard glaze and only use the syrup finish.
• Leftovers reheat well in a skillet over medium heat. Add a splash of water if the glaze becomes too thick.