Korean Pork Belly Burnt Ends Recipe
Crispy smoked pork belly bites tossed in Korean BBQ sauce
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Ingredients
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Pork Belly
Korean BBQ Sauce
Method
Preparing the Pork Belly
- 1
Trim and Cube the Pork Belly
Trim excess fat from the pork belly, if necessary. Cut the pork belly into 1-inch cubes.
- 2
Season the Pork Belly
In a large bowl, combine kosher salt, black pepper, garlic powder, and onion powder. Toss the pork belly cubes in the seasoning until evenly coated.
Smoking the Pork Belly
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking.
- 4
Smoke the Pork Belly
Place the seasoned pork belly cubes on the smoker rack. Smoke for about 2.5 to 3 hours, or until the internal temperature reaches 195°F (91°C).
Making the Korean BBQ Sauce
- 5
Combine Sauce Ingredients
In a medium saucepan over medium heat, combine soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, minced garlic, and ground ginger. Stir until well mixed and bring to a simmer.
- 6
Thicken the Sauce
Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Finishing Touches
- 7
Toss with Sauce
Once the pork belly is done smoking, remove it from the smoker and place it in a large bowl. Pour the Korean BBQ sauce over the smoked pork belly and toss to coat evenly.
- 8
Caramelize the Pork Belly
Return the coated pork belly to the smoker or place it on a grill over medium-high heat. Cook for an additional 15-20 minutes until the sauce is caramelized and sticky.
- 9
Serve
Remove the pork belly burnt ends from the heat and garnish with sesame seeds and chopped green onions before serving.