American · Dinner
Texas Grilled BBQ Pork Belly Burnt Ends Bowl
Texas barbecue tradition reading cubed pork belly grilled hard then tossed in a sweet smoky BBQ glaze and plated over rice with grilled corn salsa and pickled red onion for the weekend Lone Star State bowl of deep mahogany char and sticky bark.
$
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
440Calories
8gProtein
45gFat
0gCarbs
0gSugar
0gFiber
27mgSodium
61mgChol
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Instructions
1
Prep
Cube pork belly into 3cm pieces. Shuck corn and slice kernels off cobs. Thinly slice red onion. Pick cilantro. Mix paprika, 2 tbsp brown sugar, garlic powder, onion powder, black pepper, cayenne, and 0.5 tsp sea salt in a bowl.
2
Simmer
Bring 400ml water and rice to boil in a medium pot over high heat, 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs and rice is tender.
3
Build 1
Toss pork belly cubes with 2 tbsp neutral oil and the dry rub until fully coated. While rice cooks, whisk ketchup, molasses, remaining 2 tbsp brown sugar, 2 tbsp apple cider vinegar, and Worcestershire in a saucepan over medium heat, 4 minutes until thickened.
4
Grill 1
Heat a large grill pan over medium-high heat, 4 minutes until very hot. Working in two batches if needed, lay pork belly fat-side down and grill 4 minutes per face on all four sides until each face develops deep mahogany char with rendered fat showing.
5
Glaze
Toss grilled pork belly with BBQ sauce in a bowl off heat until every cube is coated. Return to the hot grill pan in batches, 90 seconds per side to caramelize sauce into sticky bark. Meanwhile, brush corn with pan oil and grill 6 minutes, rolling every 90 seconds, until kernels char.
6
Build 2
Slice charred corn kernels into a bowl. Toss with red onion, lime juice, remaining 2 tbsp apple cider vinegar, remaining 0.5 tsp sea salt, and cilantro until combined into a fresh salsa.
7
Plate
Mound cooked rice in two bowls. Pile glazed burnt ends on one side, spoon corn salsa on the other, and finish with any extra BBQ sauce drizzled over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) pork belly
- 180g (6.3 oz) long-grain white rice
- 2 fresh corn cobs
- 120g (4.2 oz) red onion
- 2 tbsp sweet paprika
- 1/4 cup light brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp fine sea salt
- 2 tbsp neutral oil
- 160ml (2/3 cup) tomato ketchup
- 2 tbsp molasses
- 1/4 cup apple cider vinegar
- 2 tsp Worcestershire sauce
- 400ml (1 2/3 cup) water
- 2 tbsp fresh lime juice
- 16g (small handful) cilantro