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This Weekend’s Menu at Jean’s Cuisine

Soups: White Bean with Porcini Mushroom
San Marzano Tomato & Basil Bisque (both soups are VEGAN)
Chicken Francese with a Lemon & Wine sauce
Pasta: Cacio E Pepe with Black Truffle
Wild Mushroom Risotto (VEGAN)
Antipasti Salad
Italian Panini with Soppressata, Cappicola, Provolone, Pesto and Roasted red peppers
Meatball Hoagie
Desserts: Vanilla Panna Cotta with Chambord Berries
Butterscotch Pots De Creme
Mini Cannoli

Pork Belly Burnt Ends (Smoked)

Courtesy of BBQ 434

For the Pork Belly Burnt Ends:

  • 12 pound pork belly, REMOVE SKIN & ½ the fat  sliced into cubes
  • 6 tablespoons extra virgin olive oil
  • 1 cup Dry Rub – see Below

For the Dry Rub:

  • 1 cup Chili Powder
  • 1 cup Paprika
  • 2 Tablespoons Cumin
  • 3 Tablespoons Garlic, Granulated
  • 2 Tablespoons Onion, Granulated/Powder
  • 1/2 Cup Black Pepper

For the Sauce:

  • 4 cups BBQ 434 sauce
  • 3/4 cup unsalted butter
  • 1/2 cup honey

How it’s done:

  1. Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
  2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
  3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
  4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
  5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
  6. Cook for an additional 60 minutes
  7. Chill

Ingredients available at the Stockton Market

Spices: Cottage Spice

Honey: Highland Gourmet market


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