Difficulty: Intermediate
Pork
Pork Belly Burnt End Peach Pie Crumble
Greg
Prep Time: 15 min
Cook Time: 3 hrs
Difficulty: Intermediate
It's a recipe mash-up you never knew you needed! Enjoy this weird take on dessert.. or is it? Don't knock it until you try it!
Instructions
- Step 1: On a cutting board with a sharp knife, cube pork belly into 1.5 inch squares. Add the yellow mustard, Rossarooski's Honey Rib Rub, & Ron's Screamin' Pig Rub, mix well. Allow to rest in the refrigerator for 4-6 hours or overnight.
- Step 2: Preheat recteq to 275ºF.
- Step 3: Add the pork belly in a single layer on the recteq and allow to smoke for 2 hours until golden brown.
- Step 4: Add the pork belly to a large steamer pan, with the Harry's Secret Sweet Sauce, Peach Pie Filling, Kristy's Sweet Heat and mix well. Wrap with foil and cook for 1-1.5 hours until the pork belly is soft.
- Step 5: In a medium mixing bowl combine the flour, brown sugar, butter, and Rossarooski's Honey Rib Rub to create the crumble topping.
- Step 6: Unwrap the pork belly and top with the prepared crumble topping. Increase recteq to 350ºF and cook for 15-20 minutes until the topping is crisp.
Ingredients
Serving Sizes
Filling
- 5 pound(s) Pork Belly
- 1/4 cup(s) Yellow Mustard
- 3 tablespoon(s) Rossarooski's Honey Rib Rub
- 3 tablespoon(s) Ron's Screamin' Pig Rub
- 12 ounce(s) Harry's Secret Sweet Sauce
- 24 ounce(s) Canned Peach Pie Filling
- 4 ounce(s) Kristy's Sweet Heat Glaze
Crumble Topping
- 1 cup(s) All Purpose Flour
- 1/2 cup(s) Brown Sugar
- 6 tablespoon(s) Butter, softened
- 1 tablespoon(s) Rossarooski's Honey Rib Rub
Tools Needed
- Step 1: On a cutting board with a sharp knife, cube pork belly into 1.5 inch squares. Add the yellow mustard, Rossarooski's Honey Rib Rub, & Ron's Screamin' Pig Rub, mix well. Allow to rest in the refrigerator for 4-6 hours or overnight.
- Step 2: Preheat recteq to 275ºF.
- Step 3: Add the pork belly in a single layer on the recteq and allow to smoke for 2 hours until golden brown.
- Step 4: Add the pork belly to a large steamer pan, with the Harry's Secret Sweet Sauce, Peach Pie Filling, Kristy's Sweet Heat and mix well. Wrap with foil and cook for 1-1.5 hours until the pork belly is soft.
- Step 5: In a medium mixing bowl combine the flour, brown sugar, butter, and Rossarooski's Honey Rib Rub to create the crumble topping.
- Step 6: Unwrap the pork belly and top with the prepared crumble topping. Increase recteq to 350ºF and cook for 15-20 minutes until the topping is crisp.
Chef Pairings
When the main course is this surprising it's probably best to go with a nice fresh side, like our Green Jacket Salad.