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Pork belly is one of the most versatile and adaptable proteins to put on your grill. Whether you want to go long and make bacon, roll it into a porchetta, or cut into chunks to seal the ends, pork belly is an amazing palette to build on.
Because of its unique fat-to-meat ratio and its flat, even shape, you can use BBQ Pork Belly for many different dishes. One of my all-time favorite ways to prepare smoked pork belly is by slicing it into large silver dollar-sized chunks that can be formed into succulent, juicy spikes.
Smoked pork belly for burnt ends.
While pork belly traditionally doesn't take as long as larger grilling projects like pork breast or pork shoulders, it can take anywhere from 6 to 8 hours. This is especially true if you're looking for that melt-in-the-mouth texture that meat can achieve when it hits 200°F.indoor temperature.
By slicing the pork belly before smoking, you increase the surface area of the seared ends and decrease the overall size of each piece. This creates a crispy, crunchy crust with a rich, velvety grilled interior that melts in your mouth.
The magic grill temperature.
In general, the goal of grilling is to turn larger, tougher cuts of meat, such as ribs, pork shoulder, bacon, or brisket, into grilled-flavored masterpieces. While opinions differ as to the best way to achieve this, there is general agreement as to what temperature meat begins to relax and become incredibly tender on the grill.
At just over 200°F, even the toughest fibers in meat begin to break down and relax into a delicious barbecue, and while getting to that temperature usually takes longer than you might think, it's almost always worth it.
By cutting the pork belly into larger chunks in this recipe, you can cut the total cooking time down to a manageable 4 to 5 hours. Temperature control is important and goodmeat thermometerIt will make our work much easier. Just be careful not to open the well too often, as this can significantly increase the cooking time due to temperature spikes and dips.
dry scrub vs. dip? Why not have both!
When it comes to delicious backyard grills, there is often a debate about dry marinades versus wet marinades or sauce-based barbecues. While both styles have advantages, seared pork belly ends can benefit greatly from a combined grill approach.
Starting with a simple dry rub, you can create a spectacular, crispy, crunchy, delicious "dish". Once the pork belly has spent some time creating a really nice barbecue exterior, you can add sauce to deepen the flavor and add moisture. This works well with many pork processes, from ribs to pork shoulder, even grilling whole pork usually involves some sort of cleaning process.
Korean Smoked Pork Belly Tacos FTW!
The seared ends are perfect for so many different dishes, I like to serve them plain as a BBQ canapé with a dollop of KC BBQ sauce or as classic baked beans with the seared ends, but one of my favorite ways to use them is as a topping on tacos , smoked pork belly.
Smoked pork belly tacos are truly special, and even more so when you start incorporating fusion flavors like Korean gochugaru, soy sauce, and rice wine vinegar. While pork belly is always an amazing medium for more classic grilled spices and seasonings, pork belly works just as well with traditional Asian flavor profiles.
The combination of sweet brown sugar, soybean and sesame oils with Korean pepper pairs perfectly with the smoked pork belly to create a delicious flavor profile that will have you coming back bite after bite. After adding corn tortillas, kimchi, sliced green onions. and sesame seeds, you'll have a restaurant quality main course that will quickly become a staple in your recipe rotation.
To make pork belly tacos, follow the steps below and check the recipe card for exact measurements and ingredients!
To make smoked pork belly tacos:
1. Preheat your smoker to ~250°F.
2. In your bowl of water, add ½ lemon, 1 tablespoon black pepper, and 6 crushed garlic cloves.
3. AND PLACE IT IN YOUR SMOKING BOX.
3. While the smoker is preheating, stir in the spice mixture.
4. Cut the pork belly into 1.5 to 2 inch square pieces and brush generously with the spice mixture.
5. Place the diced pork belly on a smoker or cookie rack.
6. Once the smoker is preheated, place the grate with the pork belly pieces in the smokehouse.
7. While the meat is roasting, mix the sauce ingredients together and set aside.
8. Mix honey and softened butter and set aside as well.
9. Keep the smoker closed as much as possible. After 2 hours, open the smokehouse and check the color/texture of the belly. If you are happy with the color and crust, you can move on to the next step. If you want a darker color or better crust, smoke the pork belly for an additional 30 minutes.
10. Remove the pieces of pork belly, place on a baking sheet and brush with the honey and butter mixture. Sprinkle the remaining 1/2 cup brown sugar over the pork belly and cover the pan with aluminum foil.
11. Place the pan back into the smoker and cook for another 1 to 1.5 hours.
12. Once the pork belly becomes soft and tender, remove the foil and pour the Korean sauce into the pan.
13. Place the pork belly with sauce in the smoker and continue cooking until the charred ends reach an internal temperature of 200°F.
14. After the pork belly has finished smoking, remove the pan from the smoker and use two forks to shred the cooked pork belly into smaller pieces.
15. Serve on warm corn tortillas topped with kimchi, scallions, sesame seeds, and lime wedges!
Korean tacos with smoked pork belly and burnt end
The combination of sweet brown sugar, soybean and sesame oils with Korean pepper pairs perfectly with the smoked pork belly to create a delicious flavor profile that will have you coming back bite after bite.
construction time30 Protocol
time to cook4 Std. 30 Protocol
total time5 Std.
bowl of water (optional)
- ½ Lima cut
- 1 soup spoon whole black pepper
- 6 Garlic cloves easily crushed
Rub in spices
- 3 teaspoon Brown sugar
- 3 teaspoon Gochugaru (Korean Red Pepper Flakes)
- 1 teaspoon Sal Marina
- 1 teaspoon black pepper
- 1 teaspoon Sesame together
- ½ teaspoon garlic powder
- 2-3 Pound pork belly skinless, 1.5 inch pieces
- ½ Taxes Butter smoothing
- 2-3 soup spoon Mel
- ⅔ Taxes Brown sugar apart
- ⅔ Taxes I am willow
- 3 soup spoon Travel wise
- 2 soup spoon sesame oil
- 3 soup spoon rothaarig hacked
- 6-8 Garlic cloves hacked
- ½ teaspoon Gochugaru (Korean Red Pepper Flakes)
- sixteen More-Tortillas
- Korean style kimchi
- green onions cut
- Sesame together toasted
- lemon pieces
Heat smoker to about 250 F. Mix lemon, pepper and garlic in a bowl with water and fill halfway. If your smoker doesn't have room for a bowl of water, feel free to skip this step.
Meanwhile, prepare the spice mix by mixing brown sugar, gochugaru, sea salt, black pepper, sesame seeds, and garlic powder. Sprinkle generously over the pork belly pieces. Rub the spice mixture into the meat with your fingers. If the smoking racks are far apart, the pork belly pieces can be placed on a metal rack for smoking.
As an optional step, place the water bowl on the bottom shelf or in the designated spot. Place the prepared meat, fat-side up, on the cookie shelf, or the top shelf of the smokehouse, if applicable. Sift the wood chips and add them to the heat source or designated location. Close the smoker.(Video) Pork Belly Tacos Recipe - Jalapeno Glazed Big Meat Sunday
Smoke the meat for about 2 hours and resist the urge to check too often. Add wood chips as needed. Ask the color. It must have developed a solid dark amber shell with some charred spots. The crust should be very caramelized, crispy and chewy, but still juicy on the inside. If it's not dark enough, smoke another 30 minutes or so.
While the meat is steaming, combine the sauce ingredients, reserving ⅓ cup of the brown sugar. In a saucepan, beat the sauce over low heat long enough to melt the sugar. Set aside to allow the flavors to combine. Mix together softened butter and honey and set aside.
When the pork belly has reached the desired "seared" or charred color, remove it from the smoker. Brush the meat with the honey and butter mixture. Sprinkle the pieces with the reserved ⅓ cup brown sugar. Place the meat in a deep roaster, cover with aluminum foil and return to the smoker.
Smoke for another hour and check for doneness. It should be almost as smooth as butter when tasted. If you have not yet reached ideal smoothness, continue smoking for another 30 minutes.
When it has reached the desired consistency, remove the meat from the smokehouse. Remove the foil. Pour the Korean sauce over the meat. Smoke uncovered for another 20 to 30 minutes.
While the pork belly is ready, prepare the ingredients for the taco. Season the burnt ends. You should now have reached 200F. Remove the burnt ends from the smoker and let sit for a few minutes. Using two forks, shred the pork belly into smaller pieces.
Assemble the tacos, starting with 2 warm corn tortillas, layer them over the pork belly, garnish with kimchi, scallions, sesame seeds, and a squeeze of lime juice. Enjoy!
What's your favorite way to use roasted pork belly ends? Let me know in the comments and I'll definitely check it out!