Steps
- Prep smoker by preheating to 250°F with Bear Mountain’s Old Fashioned Blend.
- Cube pork belly into 2x2 inch squares.
- Coat with Bachan’s Japanese Barbecue Sauce as a binder, then season with SPG and a Korean BBQ rub.
- Place pork belly chunks on a wire wrack and into the smoker at 250°F for 3 hours.
- Combine Sweet Honey Bachans, honey, minced garlic, Korean chili flakes, green onions, and butter into a small sauce pan and bring to a boil.
- Remove pork belly from the smoker once they reach and internal temperature of 175°F.
- Place in a foil pan and pour the sauce over top.
- Cover with foil then place back on the smoker for another hour.
- Remove once they reach an internal temperature of 200°F.
- Serve hot and enjoy!
Ingredients:
- 1 whole pork belly (8-10 lbs)
- Bachan's Japanese Barbecue Sauce
- Spiceology Salt Pepper Garlic (SPG)
- Korean barbecue rub
- 1⁄2 cup Sweet Honey Bachans
- 1⁄4 cup honey
- 3 cloves garlic - minced
- 1 tbsp Korean chili flakes
- 1⁄4 cup green onion - finely sliced
- 2 tbsp butter
- Bear Mountain BBQ Woods Old Fashioned Blend
watch recipe video