Korean-Inspired Pork Belly Burnt Ends

Directions

1. Prepare the Smoker: Preheat your smoker to 250°F using cherry or hickory wood for a sweet, smoky flavor.

2. Prep the Pork Belly: Cut the pork belly into 1-inch cubes and rub generously with Revolution Barbecue Korean BBQ Rub, ensuring every piece is fully coated. Mix the apple juice and apple cider vinegar in a spray bottle.

3. Smoke the Pork Belly: Arrange the pork belly cubes fat-side-down on a rimmed baking sheet. Place the baking sheet on the smoker grates and close the lid. Smoke for about 3 hours, spritzing with the apple juice and cider mixture every 30 minutes. Cook until the pork belly is tender and reaches an internal temperature of 190°F.

4. Make the Korean BBQ Sauce: While the pork belly smokes, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, about 3-5 minutes. Stir in the gochujang, ketchup, rice vinegar, soy sauce, and brown sugar. Whisk until smooth and bring to a simmer. Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally, until thickened. Remove from heat, stir in the toasted sesame oil, and let cool to room temperature

5. Coat the Pork Belly: Use tongs to transfer the cooked pork belly to a half-size (9 x 13-inch) aluminum pan, leaving the fat behind on the baking sheet. Pour 1 cup of the prepared BBQ sauce over the pork and gently toss until the pieces are fully coated.

6. Caramelize the Burnt Ends: Place the pan back on the smoker, uncovered, and cook for 45 minutes to 1 1/2 hours, stirring every 30 minutes, until the sauce becomes dark, caramelized, and clings to the pork belly cubes.

7. Serve: Let the pork belly cool for 15 minutes. Top with toasted sesame seeds and sliced scallions for garnish. Serve hot and enjoy!