Pork Belly With Jefe Sauce Recipe

Prepare and Cube

Preheat oven to 275°F (135°C) or prepare smoker for 275°F. Trim excess skin from pork belly if present and cut the belly into 1 to 1¼-inch cubes, trying to keep pieces uniform for even cooking (yields roughly 48–64 cubes depending on belly size). Pat cubes dry with paper towels.

Season

In a bowl combine kosher salt, coarse black pepper, brown sugar, smoked paprika and garlic powder. Toss pork belly cubes with vegetable oil then evenly coat with the dry rub mixture. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours (bring back to room temp before cooking).

Smoke or Roast

If using a smoker: add soaked apple wood chips and place pork belly cubes on the smoker grates spaced apart; smoke at 275°F (135°C) for 1½–2 hours until the surface is browned and some edges show deep mahogany color. If using an oven: arrange cubes on a wire rack set over a rimmed baking sheet and roast at 275°F for 1½–2 hours until browned and rendered but not yet falling apart.

Braise to Burnt Ends

Transfer browned cubes to a foil-lined 9x13-inch pan. Spoon about 1/2 cup of the prepared Jefe sauce (reserve remaining sauce) over the pork cubes, cover tightly with foil and bake or place back in smoker at 300°F (150°C) for 1–1½ hours until meat is tender and starting to pull apart at the edges. Check at 1 hour—liquid should be reduced and pieces should be tender.

Caramelize

Remove foil, increase heat to 375°F (190°C) (or raise smoker temp) and baste the cubes with another 3–4 tablespoons of the Jefe sauce. Return uncovered for 15–25 minutes, stirring every 5–8 minutes, until glaze is sticky and edges are crisped and caramelized (watch carefully to avoid burning).

While pork is smoking/roasting, make the sauce: In a small saucepan over medium heat melt the butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add apple cider vinegar, ketchup, yellow mustard, light brown sugar, Worcestershire sauce and hot sauce. Whisk to combine and bring to a gentle simmer.

Stir in smoked paprika, onion powder, salt and black pepper. Simmer gently 6–8 minutes, stirring occasionally, until slightly thickened. If too thick, add up to 2 tablespoons water to reach a pourable but sticky consistency. Taste and adjust acidity or heat as desired (more vinegar for tang, more sugar or honey for balance). Remove from heat and keep warm. Reserve about 3/4 cup sauce for tossing and finishing with pork.

Toss and Glaze: When pork belly cubes are caramelized and crisped, remove from the oven/smoker and immediately transfer to a mixing bowl. Add 1/2–3/4 cup of the warm Jefe sauce and the optional teaspoon of honey. Toss gently to coat each piece thoroughly so the glaze clings.

Plate and Garnish: Transfer glazed burnt ends to a serving platter. Sprinkle with chopped fresh parsley and toasted sesame seeds if using. Serve immediately while hot and sticky, with extra sauce on the side for dipping.

Storage: Leftovers keep in an airtight container refrigerated up to 3 days. Reheat gently in a 325°F oven, covered, adding a splash of water or reserved sauce to prevent drying; then finish uncovered for 5–8 minutes to re-crisp edges.