How to Make Pork Belly Burnt Ends in Sweet & Sour Sauce

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable and still flavorful.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is a cost-effective alternative.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup

Homemade sauce can be tailored to taste, while ketchup is a budget-friendly option.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, while maple syrup can be found at lower prices.

Go to the supermarket to buy pork belly.

Select pork belly from the meat display at the supermarket.

Pick up sweet and sour sauce and spring onions.

Return home and set up the Tacoma gravity-fed smoker.

Open both vents on the smoker and fill the hopper with lump charcoal or briquettes.

Light a couple of fire lighters in the ash pan and let them burn for 5 minutes.

Close the ash pan door and turn on the smoker to 275°F (135°C).

Prepare the pork belly by removing excess fat and skin.

Dice the pork belly into 1.5 to 2-inch cubes.

Season the pork belly cubes with honey soy slammer and steak shooter spicy.

Once the smoker is at temperature, add a chunk of nectarine wood to the ash pan.

Place a drip tray underneath where the pork belly will sit and add the pork belly cubes to the smoker.

Smoke the pork belly for around 2 hours until it develops color and the rub sets.

After 2 hours, transfer the pork belly cubes to a foil tray and add a bit of butter on each piece.

Pour the entire bottle of sweet and sour sauce over the pork belly in the tray.

Cover the tray with foil and return it to the smoker for another 90 minutes to 2 hours.

Check the pork belly for tenderness after 90 minutes; it should be around 210°F (99°C) internal temperature.

Remove the foil and mix the pork belly in the sauce to ensure they are well coated.

Close the lid of the smoker for 5 to 10 minutes to let the sauce set.

Serve the pork belly on a bed of rice and top with sesame seeds and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens