When the majestic peaks of the Swiss Alps meet the smoky passion of American BBQ, the result is dishes that not only delight the palate, but also make the heart of every barbecue master beat faster. Today I would like to introduce you to a recipe that combines exactly these two worlds: our “Swiss Alpine Pork Belly Burnt Ends”, refined with the unmistakable Helvetic Barbeque Original Sauce. These small, caramelized meat cubes are the epitome of “meat caramel” and will take your taste buds on a journey through smoky depths and sweet highs.
Ingredients for perfection:
- 1.5 kg pork belly from the bowl pig, cut into large cubes
- 3 tablespoons olive oil
- 1 cup Helvetic Barbeque Sauguät RUB
- 4 tablespoons of the finest unsalted butter, cut into cubes
- 3 tbsp honey, as sweet as the alpine flowers
- 1 cup Helvetic Barbeque Original Sauce, for that authentic BBQ feeling
Instruction:
- The beginning of any flavor explosion – drizzle pieces of pork belly with olive oil and massage with the Helvetic Barbeque Sauguät RUB until each piece is evenly coated.
- Place the pork belly cubes in the smoker and smoke at a gentle heat of 110°C (225°F) for 2-3 hours until they develop a strong, dark red crust.
- Place the cubes in an aluminum dish, mix with butter, honey and the heroic Helvetic Barbeque Original Sauce and look forward to the result.
- Seal the tray with aluminum foil and return to the smoker. Now patience is required – another 1-2 hours until the cubes are as soft as the clouds above Mount Pilatus.
- For the grand finale, remove the foil and allow the burnt ends to smoke uncovered for a further 15 minutes so that the sauce caramelizes into a shiny glaze.
- Remove the burnt ends from the smoker and give them a few minutes to rest – they’ve earned it.
Serving suggestion:
Your guests will be amazed when you serve these little works of art with a crunchy coleslaw and rustic, smoker-roasted potatoes. The balance between the intense smoky aroma and the sweet and spicy glaze of the Helvetic Barbeque Original Sauce is sure to delight.
This recipe is more than just a guide – it’s an invitation to celebrate the creativity and tradition of BBQ. The “Swiss Alps Pork Belly Burnt Ends” are not just a dish, but an event to remember. Whether for a cozy evening with friends or as the highlight of your next garden party, these burnt ends are proof that true BBQ art knows no bounds.
We look forward to your reports and photos – feel free to share them at helvetic-barbeque.ch/category/recipes/ and show us how you bring the Swiss Alps to life in your smoker!
E Guätä!