Here at Char-Griller, we love a good pork belly burnt end, and we absolutely love these burnt ends smothered in honey garlic sriracha! Sweet, spicy, and savory, these burnt ends will bring a smile to anyone who tries them. 

Instructions

1. Remove your pork belly from the packaging and pat dry. Using a sharp knife cut the pork belly into 1.5” square cubes and season with your sweet heat rub. Use enough to coat all sides of each piece

2. Prepare your smoker for indirect cooking and dial the temperature to 250 degrees.

3. Once the smoker is up to temperature, place your seasoned pork belly cubes on an oven safe cooling rack. This will allow for easy transfer in and out of the smoker and to avoid temperature drop. *You can skip this step if you don’t have cooling racks*

4. Smoke your pork belly cubes at 250 degrees for 2-3 hours or until the pork has developed a nice bronzed color and bark.

5. After you have achieved your desired color/bark and the pork belly cubes have become “springy” pull the cubes from the smoker. Place in the pork cubes in a shallow tray along with 8 Tbsp butter, brown sugar, 1/3 cup honey, and extra rub. Cover with aluminum foil and return to the smoker to cook for another 1.5-2 hours.

6. In the last 15 minutes assemble the glaze. In a sauce pan combine 5 Tbsp butter, 1/3 cup honey, sriracha sauce, lime juice, soy sauce, and garlic over low heat and bring to a simmer. Cook until glaze starts to thicken.

7. After 1.5-2 hours, remove pork belly burnt ends from smoker and aluminum foil wrapping and transfer to a clean pan. Pour the glaze over the burnt ends and gently toss them to get coated in the glaze. Place back on the smoker for 15-20 minutes for glaze to set.

8. Remove burnt ends from grill and place on cutting board or serving dish. Top with sesame seeds and sliced green onion for garnish and enjoy!