Ingredients
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Main
Dive into these Sweet Honey Pork Belly Burnt Ends, made effortlessly on the AutoIgnite™ Series 545 Digital Charcoal Grill and Smoker. Juicy, smoky pork belly meets a sweet BBQ rub and a sticky glaze, highlighted by the rich flavor of Sweet Honey Japanese BBQ Sauce.
Instructions
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01
Preheat your smoker to 225°F-250°F. For optimal flavor, use charcoal as your base and add wood chunks, such as applewood or cherrywood, to complement the sweetness of the pork belly.
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02
Trim any excess fat from the pork belly to ensure even cooking.
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03
Cube the pork belly into 1-inch pieces for bite-sized burnt ends.
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04
Generously coat the pork belly cubes with your favorite sweet BBQ rub, ensuring every side is evenly covered.
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05
Place the seasoned pork belly cubes directly on the smoker grates or on a wire rack.
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06
Smoke the pork belly at 225°F-250°F for about 3 hours, or until the cubes are beautifully caramelized and slightly crispy on the outside.
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07
Transfer the smoked pork belly cubes to a disposable aluminum tray or baking dish.
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08
Sprinkle with chili flakes for a touch of heat (optional), and then generously coat the cubes with Bachan’s Sweet Honey Sauce, ensuring all pieces are well covered.
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09
Cover the tray tightly with aluminum foil to lock in moisture.
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10
Increase the smoker temperature to 350°F and return the tray to the smoker.
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11
Smoke for an additional 45-60 minutes, or until the pork belly cubes are tender and melt-in-your-mouth delicious.
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12
Remove the foil from the tray and allow the sauce to thicken by smoking the pork belly uncovered for another 15 minutes. This will create a sticky, flavorful glaze that clings to each piece.
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13
Once done, give the pork belly cubes one final drizzle of Bachan’s Sweet Honey Sauce for an extra pop of flavor.
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14
Garnish with sesame seeds and freshly sliced green onions for a flavorful and visually stunning finish.
