Recipe: Yava Kitchen’s barbecue pork belly burnt ends

This week, we’re sharing the recipe for the barbecue pork belly burnt ends from Yava Kitchen and Brewhouse, which recently opened in Cumming.

Both the restaurant and brewery at Yava unite in this dish. Yava’s Joyrider IPA is a key ingredient in the barbecue sauce, while cooking the pork belly mimics the wood-fire methods used in the Yava kitchen.

“Since this dish relies on a few bold components, the quality of each ingredient really matters,” Yava culinary consultant Chef Kevin Maxey (Pendolino) said. “If possible, using a flavorful beer also adds depth to the final dish.”

Maxey recommends sourcing high-quality pork belly from a trusted butcher. While the Joyrider IPA isn’t necessary for this recipe, an IPA you do enjoy is tantamount to achieve the flavor. And be sure to give the pork belly enough time to cure.

“Cooking it low and slow will help develop both tenderness and flavor. From there, a good sear, or finish over live fire, adds the smoky character that makes the dish special,” Maxey said.

Maxey adapted the recipe to work at home on both a grill or a stovetop.

Pro tip: Try leftover pork belly in sliders, tacos, or breakfast hash and extra corn relish paired with grilled meats or in salads and grain bowls.

Ingredients

Burnt ends and brine

• 5 ounces pork belly
• 3 ounces barbecue sauce (below)
• Apple cider vinegar
• Mustard seeds
• Peppercorns
• Bay leaves
• Cloves
• Garlic
• Water
• 2 ounces corn relish
• 1/2 ounce shaved watermelon radish

Dry rub

• 1 lb chili powder
• 1/2 cup pakrika
• 1/2 cup smoked paprika
• 3 ounces Coleman’s dry mustard
• 1 ounce ground sage
• 1 ounce cumin

Barbecue sauce (yields 2.5 quarts)

• 2 cups Joyrider IPA (or IPA of your choice)
• 2 cups fig jam
• 2 cups ketchup
• 2 cups apple cider vinegar
• 1 cup brown sugar
• 1/2 cup molasses
• 1/2 cup Dijon mustard
• 8 fresh garlic cloves
• 2 Tbsp smoked paprika
• 2 Tbsp onion powder
• 4 Tbsp coarse kosher salt
• 2 Tbsp black pepper

Corn and tomato relish

• 1 cucumber
• 2 cups diced onions
• 1 red bell pepper
• 1 cup jalapeno peppers
• 1.3 lbs fresh corn kernels
• 1 cup cherry tomatoes
• 1 1/2 cups granulated sugar
• 2 Tbsp coarse kosher salt
• 1 tsp black pepper
• 1 tsp tumeric
• 2 tsp brown mustard seeds
• 1 tsp cumin seeds

Directions

1. Make the dry rub: Combine ingredients well in a large bowl. Transfer to a storage container, wrap, and date.
2. Prepare the sauce: Combine all ingredients in a saucepan over medium-high heat. Reduce heat and simmer for 15 minutes.
3. Start the corn relish: Pulse cucumbers, onions, and peppers in a food processor. Transfer puree to a saucepan.
4. Char corn on the cob until golden brown, with some areas given a deeper char.
5. Add corn and tomatoes to saucepan. Simmer for 25 minutes.
6. Make the pork belly: Slow-roast seasoned pork belly until tender, about 30 to 40 minutes.
7. Chill under weight for a firm texture for 30 minutes.
8. Portion cooked belly into 1.5-inch cubes. Pan-fry cubes to a crisp finish.
9. Add barbecue sauce to a stainless steel mixing bowl. Transfer cooked pork belly to bowl and coat in sauce.
10. Transfer pork belly to a plate, stacking high.
11. Garnish with corn relish, cilantro sprigs, and shaved radish.