Sweet & Sticky Pork Belly Burnt Ends

Ingredients

• 2.5 lb pork belly (Use a meaty slab; cut into about 1.25-inch cubes.)
• Japanese barbecue sauce (For coating the pork as a binder; brand mentioned: Bachan's.)
• SPG rub (salt, pepper, and garlic) (Season all sides generously; quantity not specified.)
• 0.75 cup vegetable broth
• 0.5 cup Japanese barbecue sauce (Brand mentioned: Bachan's.)
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame seed oil
• 2 tbsp sriracha
• 0.25 cup honey
• 1.5 tbsp ginger (Minced.)
• 2.5 tbsp garlic (Minced.)
• 0.5 cup brown sugar
• 1 tbsp cornstarch (For the cornstarch slurry.)
• 1 tbsp water (For the cornstarch slurry.)
• bang bang sauce (For topping; brand mentioned: Terrapin Ridge Farms.)
• sesame seeds (For topping; amount not specified.)
• green onions (Sliced, for topping; amount not specified.)

Steps

1. 1

   Cut the pork belly into about 1.25-inch cubes and place them in a tray or pan.

2. 2

   Coat the pork belly cubes with Japanese barbecue sauce as a binder.

3. 3

   Season all sides generously with SPG rub.

4. 4

   Set the smoker to 275°F (135°C). Arrange the pork belly cubes on the smoker and cook until they develop bark and reach about 180°F (82°C) internally, approximately 2–2.5 hours.

5. 5

   Meanwhile, add the vegetable broth, Japanese barbecue sauce, soy sauce, rice vinegar, toasted sesame seed oil, sriracha, honey, minced ginger, minced garlic, brown sugar, cornstarch, and water to a pan over medium-low heat. Mix well to combine, then simmer, stirring frequently, until thickened, about 3–5 minutes. Set the sauce aside.

6. 6

   Remove the pork belly from the smoker and place it back in the pan.

7. 7

   Pour the sweet and sticky sauce over the pork belly and mix to coat.

8. 8

   Cover the pan tightly with foil.

9. 9

   Return the covered pan to the smoker and cook until the pork is probe-tender and reaches about 203–205°F (95–96°C) internally, approximately 1–1.5 hours.

10. 10

    Remove the foil and continue cooking for 20–30 minutes so the sauce can tack up.

11. 11

    Remove the pork belly from the smoker and let it cool for a few minutes.

12. 12

    Plate the burnt ends and finish with bang bang sauce, sesame seeds, and sliced green onions.

Notes

The author says measurements are estimated and should be adjusted to personal preference. The pork belly should be meaty. The source does not specify quantities for the binder sauce, SPG rub, or toppings.

Nutrition per serving

• main
• smoked
• barbecue
• pork
• game day
• gluten-containing