Recipe courtesy of Rashad Jones
Recipe courtesy of Rashad Jones
Watch how to make this recipe.
Gochujang-Glazed "Kitchen-Smoked" Pork Belly Burnt Ends
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- Level: Easy
- Total: 4 hr 40 min
- Active: 20 min
- Yield: 4 servings
Inspired by my wife’s Semester at Sea and our early dates, this "Smart & Beautiful" dish blends her love for Asian flavors with my passion for BBQ. It’s a layered, stunning tribute to her, capturing the spirit of Korea, Vietnam, China and Japan in one fun BBQ presentation.
- Level: Easy
- Total: 4 hr 40 min
- Active: 20 min
- Yield: 4 servings
Ingredients
Smoky Dry Rub and Meat:
Glaze:
Serving:
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Directions
- For the smoky dry rub and meat: Preheat the oven to 275 degrees F.
- Stir together the brown sugar, smoked paprika, granulated garlic, granulated onion, smoked salt, cayenne pepper and smoked black pepper in a large bowl. Toss the pork belly cubes in the mixture to coat.
- Place the pork cubes fat cap-side up on a wire rack over a baking sheet and roast for 2 1/2 to 3 hours. This mimics the airflow of a professional smoker, rendering the fat until the meat is absolutely melt-in-your-mouth tender.
- For the glaze: Meanwhile, melt the butter in a small saucepan over medium heat. Continue to cook, stirring occasionally, until just brown. Stir in the gochujang, agave, soy sauce, rice vinegar, grated ginger, mezcal and brewed tea.
- Transfer the pork cubes to a disposable foil pan. Pour over enough of the glaze to cover the cubes on all sides. Wrap the pan tightly with foil, return to the oven and bake until the glaze is a deep garnet, the cubes give easily but still hold their shape when squeezed with tongs and the internal temperature is between 200 and 205 degrees F, 60 to 90 minutes more.
- For serving: Transfer the cubes to a platter and garnish with toasted sesame seeds and chopped scallions.
Cook’s Note
To brew the tea, steep 2 tablespoons loose-leaf lapsang souchong tea in 1 cup of water, then use 2 tablespoons of the brewed tea in the glaze.
