Korean BBQ Pork Belly Burnt Ends

1: Preheat your smoking device to 225F degrees.

2: Cube the pork belly into 1.5 inch pieces.

3: Coat each piece in olive oil and season with Sweet Preacher BBQ Rub.

4: Place the cubed pork belly on a rack and smoke for a couple of hours or until the internal temperature reaches 185F degrees.

5: In the meantime, make the BBQ sauce. Over medium-low heat, add sesame oil and cook down the scallions, garlic, and ginger for a few minutes, being careful not to burn the garlic.

6: Then over medium heat, add soy sauce, brown sugar, vinegar, gochujang, and red pepper flakes.

7: In a small bowl, whisk together water and cornstarch to make a slurry.

8: Once the sauce comes up to a heavy simmer, stir in the slurry and mix well, cooking over medium heat until thickened.

9: After cooking, set the sauce aside to cool.

10: After taking the pork belly off the smoker, place it in an aluminum pan and top it with BBQ sauce.

11: Cover tightly with foil and place back onto smoke until fully tender or internal reaches around 210F degrees.

12: Top with sesame seeds and chopped green onion. Enjoy!