Pork Belly Burnt End Danish
(2.5)
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A decadent Danish pastry filled with crispy pork belly burnt ends, layered with buttery, flaky dough, and finished with a sweet drizzle and crunchy pork skin.
03:30:00 total
Serves 8
hard
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🧂
🍋
🍫
🌶️
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👅
Ingredients
- butter - watch the video to see (for layering)
- dough - watch the video to see (for Danish pastry)
- pork belly - watch the video to see (smoked and crisped)
- sauce - watch the video to see (for tossing pork belly burnt ends)
- egg wash - watch the video to see
- sweet drizzle - watch the video to see (for finishing)
- pork belly skin - watch the video to see (crunchy, for garnish)
Instructions
- Prepare Dough: Set the butter aside and prepare the dough in a KitchenAid until it starts to smoke. Then roll out the dough, layer with butter, fold, and repeat the process to create multiple layers.
- Cook Pork Belly: Move the pork belly from the smoker to the oven to crisp up.
- Form Danish: Slice and form the dough into a Danish shape, allow to rise, then bake until crispy.
- Prepare Pork Belly Burnt Ends: Carefully remove the crunchy layer of the pork belly (to be used later), slice the remaining pork belly for burnt ends, and toss in sauce.
- Assemble Danish: Assemble the Danish with egg wash, add pork belly burnt ends, and bake.
- Finish: Finish with a drizzle for sweetness and add the crunchy pork belly skin for an extra crunch.
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