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5 from 6 votes

Sticky Asian Glazed Pork Belly Burnt Ends (BBQ Candy)

This recipe for Sticky Asian Glazed Pork Belly Burnt Ends (BBQ Candy) has the perfect balance between heat and sweet. If you want to make something different using your pork belly try this recipe!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Appetizer, Main
Cuisine: american BBQ, Asian
Keyword: BBQ, BBQ Candy, Big Green Egg, Burnt Ends
Servings: 6
Author: The BBQ Buddha

Equipment

  • 1 wire rack

Ingredients

Pork Belly Ingredients:

  • 1.5-3 pounds pork belly skin removed
  • 3 tbsp yellow mustard binder
  • 1 tbsp kosher salt
  • 1.5 tbsp coase ground pepper

Asian Glaze Ingredients:

  • ½ cup gochujang
  • ¼ cup hoisin sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • ¼ cup soy sauce
  • ¼ cup Korean rice wine
  • 1 tbsp unseasoned rice vinegar
  • 2 tbsp fresh ginger finely gated
  • 3 cloves garlic finely grated
  • 1 tbsp ground white pepper

Instructions

  • Prep: Cut the pork belly into 1.5 inch cubes. Coat with a thin layer of mustard and season generously with salt and pepper.
  • Smoke: Set the Big Green Egg to 275°F for indirect cooking with fruitwood. Place cubes on a wire rack and smoke until the internal temperature reaches 190°F (about 2.5 to 3 hours). Spritz with apple juice every 45 minutes.
  • Glaze: Whisk the glaze ingredients together. Place the smoked cubes into an aluminum pan and toss thoroughly with the glaze.
  • Braise: Cover the pan tightly with foil and return to the grill for 45 to 60 minutes until the pork is probe tender (around 203°F to 205°F).
  • Finish: Remove the foil for the last 10 minutes if you want the glaze to thicken further. Serve hot.