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Korean BBQ Pork Belly Burnt Ends

Korean BBQ Pork Belly Burnt Ends

This recipe packs a punch with the perfect blend of savory, sweet, and a little heat! Try these delicious Korean pork belly burnt ends from Bear Mountain ambassador Nick Nesgoda!

Prep

20 Minutes

Cook time

3 1⁄2 - 4 hours

Steps

  1. Prep smoker by preheating to 250°F with Bear Mountain’s Old Fashioned Blend.
  2. Cube pork belly into 2x2 inch squares.
  3. Coat with Bachan’s Japanese Barbecue Sauce as a binder, then season with SPG and a Korean BBQ rub.
  4. Place pork belly chunks on a wire wrack and into the smoker at 250°F for 3 hours.
  5. Combine Sweet Honey Bachans, honey, minced garlic, Korean chili flakes, green onions, and butter into a small sauce pan and bring to a boil.
  6. Remove pork belly from the smoker once they reach and internal temperature of 175°F.
  7. Place in a foil pan and pour the sauce over top.
  8. Cover with foil then place back on the smoker for another hour.
  9. Remove once they reach an internal temperature of 200°F.
  10. 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

Korean BBQ Pork Belly Burnt Ends