Korean-Inspired Pork Belly Burnt Ends
Take your BBQ game to new heights with these Korean-Inspired Pork Belly Burnt Ends! This dish combines the smoky, tender richness of pork belly with the bold flavors of Korean cuisine. Rubbed with Revolution Barbecue Korean BBQ Rub and smoked to perfection, these bite-sized pieces are coated in a sweet, spicy, and tangy gochujang glaze that caramelizes beautifully. Topped with toasted sesame seeds and sliced scallions, this recipe is perfect for impressing guests or indulging in a flavor-packed meal. Whether you’re a BBQ enthusiast or a fan of Korean flavors, this recipe will have you coming back for more!
Smoky Meets Spicy: Korean BBQ Burnt Ends That Wow Every Bite!
6-8
30 minutes
5 hours
955
Korean
Main Dish
Get ready for a flavor-packed BBQ experience with these Korean-Inspired Pork Belly Burnt Ends. Smoky, tender pork belly cubes are seasoned with Revolution Barbecue Korean BBQ Rub, then slow-smoked with cherry or hickory wood for rich, savory depth. A bold gochujang glaze adds a perfect balance of sweet heat and tangy spice, caramelizing into a sticky, irresistible crust. Topped with toasted sesame seeds and scallions, these burnt ends deliver an explosion of Korean-inspired flavors in every bite. Whether you’re hosting a backyard BBQ or elevating your weeknight dinner, this dish is guaranteed to impress and satisfy!
Ingredients
For the Pork Belly
- 4 pounds pork belly, skinless
- 4 tablespoons Revolution Barbecue Korean BBQ Rub
- 1 cup apple juice
- 2 tablespoons apple cider vinegar
For the Korean BBQ Sauce
- 1 tablespoon neutral oil (canola, vegetable, or avocado oil)
- 1/2 cup gochujang (Korean hot pepper paste)
- 1/2 cup ketchup
- 1/2 cup rice vinegar
- 1/3 cup low sodium soy sauce
- 3 tablespoons dark brown sugar
- 1 tablespoon toasted sesame oil
Directions
Prepare the Smoker: Preheat your smoker to 250°F using cherry or hickory wood for a sweet, smoky flavor.
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.
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.
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
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.
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.
Serve: Let the pork belly cool for 15 minutes. Top with toasted sesame seeds and sliced scallions for garnish. Serve hot and enjoy!
