Honey-Glazed Pork Belly Burnt Ends

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 whole pork belly (6 to 8 pounds), skin removed

¼ cup favorite BBQ rub

2 tablespoons vegetable oil

1 stick (8 tablespoons) unsalted butter, cut into pieces

¼ cup packed brown sugar

1 cup favorite BBQ sauce

3 tablespoons honey

3 tablespoons apple cider vinegar

1 tablespoon favorite hot sauce

Directions at foodnetwork.com

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