Imlee Tamarind BBQ Burnt Ends

Prep time: 15 Minutes
Cook time: 3 Hours
Serves: 6

Ingredients

• Pork Belly, Cut Into 1.5-Inch Cubes – 3 lbs
• My Sauce Lab Imlee – 6 tbsp (divided)
• Brown Sugar – 1/3 cup
• Smoked Paprika – 1 tbsp
• Garlic Powder – 1 tsp
• Butter, Cubed – 3 tbsp
• Honey – 2 tbsp
• Salt and Black Pepper – to taste

Directions

1. Preheat oven or smoker to 275°F.
2. Toss the pork belly cubes with smoked paprika, garlic powder, salt, pepper, and half the brown sugar.
3. Arrange in a single layer on a rack over a foil-lined tray. Cook for 2 hours until the fat has rendered and the edges are browned.
4. Transfer the cubes to a foil pan. Add the butter, honey, remaining brown sugar, and 4 tbsp Imlee. Toss to coat.
5. Cover tightly with foil and cook another 45 minutes until fork-tender.
6. Uncover, stir in the remaining 2 tbsp Imlee, and cook 15 more minutes uncovered so the glaze tightens and goes sticky.
7. Serve hot — these disappear in minutes.