Spicy Gochujang Pork Belly Burnt Ends

Ingredients

• Pork Belly3 lbs
• Gochujang (Korean Chili Paste)1/2 cup
• Soy Sauce1/4 cup
• Honey1/4 cup
• Rice Vinegar2 tbsp
• Sesame Oil1 tbsp
• Garlic Powder1 tbsp
• Ginger Powder1 tsp
• Salt1 tsp
• Black Pepper1 tsp
• Sesame Seeds (for garnish)1 tbsp
• Scallions (for garnish)2 tbsp, chopped

Steps

1. 1

   Preheat your smoker or oven to 275°F (135°C).

2. 2

   Cut the pork belly into 1.5-inch cubes.

3. 3

   In a bowl, combine salt, black pepper, garlic powder, and ginger powder. Season the pork belly cubes with this mixture.

4. 4

   Place the seasoned pork belly cubes directly on the smoker grates or on a wire rack set over a baking sheet.

5. 5

   Smoke or bake for 2.5 hours, or until tender.

6. 6

   While the pork belly is cooking, prepare the glaze: In a saucepan, whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil. Heat gently over low heat until combined and slightly thickened.

7. 7

   Remove the pork belly from the smoker/oven and place it in a foil pan or heatproof dish.

8. 8

   Pour the gochujang glaze over the pork belly cubes and toss to coat.

9. 9

   Cover the pan tightly with foil.

10. 10

    Return the pan to the smoker/oven for another 30 minutes, or until the glaze is sticky and caramelized.

11. 11

    Garnish with sesame seeds and chopped scallions before serving.