Phil Yeomans presents a summer evening treat, the Pork Belly Burnt Ends, infused with the richness of a BBQ rub, smoked to perfection, and served with an apple compote. A sure hit at any party!

Ingredients

500g pork belly

Remove the skin from the pork belly, dice into 1-2 inch cubes, and place in a bowl and add the rub, add a good amount to cover the belly cubes evenly all over, place on a tray and keep in the fridge for 24 hours to marinate.

Rub

32g paprika

32g salt

32g sugar

32g garlic granules

16g chilli powder

16g cumin

1 tbsp black pepper

1 tbsp mustard powder

½ tbsp cayenne pepper

Mix all well together, this will make a good amount of rub mix, keep it in an airtight container and it can be used for cooks as you need it.

BBQ SAUCE

300g ketchup

4 tbsp cider vinegar

4 tbsp dark brown sugar

2 tbsp black treacle

3 tbsp honey

1 tbsp Worcestershire sauce

1 tsp English mustard

1 tbsp smoked paprika

½ tsp black pepper

Mix all together; this will produce enough sauce for 3-4 cooks, store in the fridge

Method

1. I use a charcoal bullet smoker, set up using good quality briquettes and use 50/50 water and apple juice in the water tray in the smoker. To smoke the pork, get a temperature of 125°C. Place the pork cubes on a rack and then place on you smoker grill. Add 3-4 apple wood chunks to the smoker.

2. Smoke for 3 hours at this temperature, every hour give the pork a spray with apple juice, use a spray bottle.

3. At the start off your smoke add 4 pink lady apples on the grill leave them in the smoker until soft and cooked. Once cooked, remove and place in a bowl and cover with clingfilm.

4. After 3 hours, the pork cubes have a lovely colour and smoke; place them into a foil tray and add some of the BBQ sauce and water, two-thirds sauce and one-third water. Cover the container with foil and smoke for another two hours at the same temperature.

5. After this, remove the foil and give the pork cubes an hour

to caramelise with the sauce; every 15 minutes give them a turn in the sauce.

6. At the end you have lovely glazed smoky pork burnt ends.

7. Remove the apples from the bowl and take the skin off, remove core and any pips, chop the apple down with a knife, Have a taste of your apples, which will be nice and smoky; to taste you can add cider vinegar and sugar to the apples. The pork is rich so I like the apples sharp, so a splash of vinegar will cut through the burnt ends.

8. Place the pork ends in a bowl and garnish with some red chilli and coriander, serve the apple compote on the side.