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Burnt End Pork Belly Bites

These Burnt End Belly Bites are marinated overnight in a rich Korean bulgogi BBQ sauce, then slow-smoked to tender perfection. For an irresistible finish, the bites are griddled until crispy and coated in more of that delicious sauce, delivering a flavorful punch in every bite.

Ingredients

  • 1 (8-pound) pork belly slab, trimmed
    and sliced into 1 1/2-­ inch-­ thick strips
  • 4 cups (32 ounces) Korean bulgogi BBQ
    sauce
  • Hickory wood chunks 

Directions

1. Place the pork belly strips in a 1-gallon zip-­lock bag and add two-­ thirds (about 3 cups/24 ounces) of the BBQ sauce. Seal the bag, place it in a pan in case it leaks, and refrigerate overnight.

2. Set a grill/smoker to 275°F.

3. Remove the meat from the marinade and place it on the middle rack of the grill/smoker. Cook over indirect heat for 3 hours, or until the internal temperature reaches 180°F.

4. Place a pan under the pork to catch drippings and pour the BBQ sauce from the bag over the pork.

5. Remove from the grill/smoker and cut into 11/2-­inch square pieces.

6. For crispy results, place the pieces on a griddle heated to high heat or in a cast-­ iron pan over high heat, coat with
remaining sauce, and cook for 8 to 10 minutes, tossing frequently.

Pro Tip

  • When cooking the pork belly bites on the griddle, use two spatulas to toss them with the BBQ sauce as if you’re tossing fried rice like a pro on a hibachi.