# Crème Brûlée Burnt Ends

This dish combines crème brûlée and pork belly burnt ends, resulting in a sweet, smoky, and crispy pork belly with a caramelized sugar crust.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- skin-on pork belly
- salt
- pepper
- barbecue sauce
- sugar

## Instructions

1. Start with a whole skin-on pork belly.
2. With a sharp knife, make tiny holes, barely piercing the skin side.
3. On the meat side, make slices both the short way and the long way without cutting through the skin.
4. Season the meat side with salt and pepper.
5. Season the skin side with just salt to dry brine.
6. Smoke over applewood, low and slow.
7. Once the skin side is dried out, blast it in a hot oven until the skin is crispy.
8. Hit the burnt end meat side with barbecue sauce.
9. Put it back in the oven to tack up.
10. Add sugar over the top for the brûlée finish.
11. Hit it with a flamethrower until a shimmering, caramelized casing is formed.
12. Cut and serve.

## Equipment

- sharp knife
- smoker
- oven
- baking sheet
- wire rack
- torch

## Tips

- Slow smoke the pork belly to develop flavor and tenderize.
- Finish in a hot oven (450°F) until the skin is crispy. Pork belly's high fat content prevents it from drying out in a hot oven.
- Brûlée the skin for a candied crunch.

## Source

- Original video: https://www.instagram.com/reel/DJUqHWHRjLU/?igsh=MTIxN25sZ2R1YWF0dA==
- Recipe page: https://www.cliprecipe.com/recipe/c3ff2716-0255-4900-947f-3ba1f7728054
- Extracted: 2025-07-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt