Crème Brûlée Pork Belly Burnt Ends

Few things on earth compare to a burnt end. Whether beef or pork, they are sweet, saucy and tender bites of pure heaven. But that doesn’t mean we can’t make them better. The key is to slow smoke the pork belly so it develops flavor and starts to tenderize, then finish in a really hot oven (450F) until the skin is crispy. Leaving a piece of meat in an oven this hot would normally dry it out, but pork belly has such high fat content, it’s pretty much impossible for this to happen. The finishing touch is to brûlée the skin for a candied crunch. The result is a sweet vs salty and tender vs crispy explosion of flavor. ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: -Instagram: -TikTok: @maxthemeatguy -Facebook: -YouTube: https://youtube.c