Spritz the pork belly cubes with red beer every 35 to 40 minutes while cooking to help the smoke cling and the spice form a crust.
Korean Burnt Ends
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Projet BBQ
Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.ingredients
- 1/2 Olymel pork belly
- Spice rub of your choice
- Green onions
- Sesame seeds
Sauce
- 1 1/2 cans peach halves
- 15 ml (1 tbsp.) minced garlic
- 30 ml (2 tbsp.) finely minced ginger
- 125 ml (1/2 cup) gochujang sauce
- 125 ml (1/2 cup) ketchup
- 45 ml (3 tbsp.) butter
- 30 ml (2 tbsp.) rice vinegar
- 125 ml (1/4 cup) soy sauce
- 30 ml (2 tbsp.) sesame oil
- 45 ml (3 tbsp.) honey
instructions
- Preheat BBQ/smoker to 120°C (250°F).
- Cut pork belly into 4 cm (1 1/2 in) cubes.
- Coat the cubes with the spice rub and place on the grill.
- Cook 2 to 2 ½ hours, until exterior is lightly crisped or until internal temperature reaches 93°C (200°F).
- Grill peaches on the BBQ for 20 minutes.
- In a saucepan, melt the butter. Add the garlic and ginger and brown slightly.
- Add the peaches and other sauce ingredients and cook over moderate heat until sauce thickens.
- Using a hand mixer, blend until mixture is completely smooth.
- Place pork belly chunks on a griddle and add the sauce. Toss to coat.
- Cover with aluminum foil and cook on the BBQ about 1 hour until glaze thickens, stirring every 15 minutes.
- To serve, garnish with green onion and sesame seeds.