Chicharron Pork Belly Burnt Ends Charcuterie Board

INSTRUCTIONS

• 1 Season meaty side of pork belly evenly with Coarse Black Pepper and Flake Salt Seasoning. Brush skin side of pork belly with olive oil. Rub evenly with salt.
  
  Max’s Tip: You can use a similar weight pork belly that doesn’t measure the exact dimensions mentioned, but make sure it is at least 6 inches wide because it will shrink as it cooks.
• 2 Set smoker to 250°F. Smoke pork belly 3 to 4 hours, skin-side up, or until internal temp reaches 160°F. Remove pork belly from smoker and refrigerate overnight.
• 3 Preheat oven to 400°F. Place pork belly, skin-side up, on large sheet pan. Roast 2 hours or until internal temperature reaches 200°F and skin is crispy but not burned. Remove from oven. Cool slightly. Separate crispy skin (chicharron) from pork belly, being careful to keep it in one piece; place on charcuterie board until ready to serve. Cut pork belly meat into 2-inch cubes.
• 4 For the BBQ Sauce, combine all ingredients in a small saucepan. Simmer 1 to 2 minutes, stirring constantly, until reduced slightly. Brush or toss pork belly cubes in BBQ Sauce. Place one slice of jalapeño on top of each burnt end for a kick, if desired. Brush with additional sauce.
• 5 Set smoker or oven to 350°F. Place burnt ends on a rack. Smoke or roast for about 15 minutes or until the sauce has caramelized. Arrange burnt ends on top of chicharron to serve. Serve with extra BBQ Sauce on the side. Sprinkle with sesame seed.