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Chicharron Pork Belly Burnt Ends Charcuterie Board

Name: Chicharron Pork Belly Burnt Ends Charcuterie Board
Prep time: 45 min
Cook time: 6 h
Cuisine: American,
Ingredients: 6 tbsps Grill Mates Coarse Black Pepper and Flake Salt House Blend; 12 pounds pork belly skin on (about 12 x 24 inches); 2 tbsps olive oil; 6 tbsps salt; 1/3 cup hoisin sauce; 3 tbsps unseasoned rice vinegar; 2 tbsps honey; 1 tbsp Gochujang paste; 1 tbsp soy sauce; 2 fresh garlic grated; 1 piece (1-inch) ginger peeled and grated; 1 tsp sesame oil; Sliced jalapeño; sesame seed

Sweet, sticky and spicy pork belly burnt ends are quite possibly the greatest of all barbecue items. Highly marbled pork belly is quite forgiving, leaving you with silky tender bites every time. The only thing they are missing is crispy skin, and this recipe ensures the best of both worlds. The crispy chicharron becomes the perfect edible “charcuterie board” for plating, a true showstopper for your next gathering! Recipe and Photo Credit: @maxthemeatguy on TikTok & @maxthemeatguy on Instagram.

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NUTRITION INFORMATION

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NUTRITION INFORMATION

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