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Spicy Gochujang Pork Belly Burnt Ends
60% authentic · Korean-Inspired BBQ
A fusion twist on pork belly burnt ends, incorporating the bold, spicy, and slightly sweet flavors of Korean gochujang for a unique BBQ experience.
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
Preheat your smoker or oven to 275°F (135°C).
- 2
Cut the pork belly into 1.5-inch cubes.
- 3
In a bowl, combine salt, black pepper, garlic powder, and ginger powder. Season the pork belly cubes with this mixture.
- 4
Place the seasoned pork belly cubes directly on the smoker grates or on a wire rack set over a baking sheet.
- 5
Smoke or bake for 2.5 hours, or until tender.
- 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
Remove the pork belly from the smoker/oven and place it in a foil pan or heatproof dish.
- 8
Pour the gochujang glaze over the pork belly cubes and toss to coat.
- 9
Cover the pan tightly with foil.
- 10
Return the pan to the smoker/oven for another 30 minutes, or until the glaze is sticky and caramelized.
- 11
Garnish with sesame seeds and chopped scallions before serving.
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