Korean Style Pork Belly - Smokin' Joe's Pit Bbq

Ingredients

• 3 lb Pork Belly (trimmed, cut into 1‑inch cubes)
• 2 tbsp Notorious Pig from Pia Seasoning (store‑bought pork rub)
• 1 tsp Salt (optional, for seasoning)
• 1 tsp Black Pepper (ground)
• 1 cup Soy Sauce (low sodium preferred)
• 2 cup Dark Brown Sugar (packed)
• 2 tbsp Fresh Ginger (minced)
• 12 cloves Garlic (minced)
• 2 tbsp Sesame Oil (toasted)
• 5 tbsp Honey (liquid)
• 1 tbsp Black Pepper (freshly ground for sauce)
• 2 tsp Gochujang (Korean hot pepper paste)
• 4 tsp Cornstarch (for thickening)
• 2 tbsp Water (for slurry)
• 1 tbsp Sesame Seeds (to garnish)
• 2 tbsp Green Onions (chopped, for garnish)

Instructions

1. Select and Prepare Pork Belly

   Choose a flexible pork belly about 7‑8 lb, trim excess skin, and pat the surface dry.

   Time: PT10M

2. Cut Pork Belly

   Slice the belly lengthwise, then cut into uniform 1‑inch cubes.

   Time: PT10M

3. Season Pork Belly

   Generously coat the cubes with Notorious Pig from Pia seasoning, add 1 tsp salt and 1 tsp black pepper, and toss to coat evenly.

   Time: PT5M

4. Preheat Smoker

   Load the Lone Star pellet smoker with pecan shell pellets, set to 275 °F, and allow it to preheat.

   Time: PT15M

   Temperature: 275°F

5. First Smoke

   Arrange seasoned pork belly cubes on the smoker rack with the fat caps up and smoke for 2 hours.

   Time: PT2H

   Temperature: 275°F

6. Make Korean BBQ Sauce

   In a saucepan combine soy sauce, dark brown sugar, minced ginger, minced garlic, sesame oil, honey, black pepper, and gochujang. Bring to a boil, then reduce to a simmer.

   Time: PT10M

   Temperature: medium heat

7. Thicken Sauce

   Mix cornstarch with water to form a slurry, whisk into the boiling sauce, and cook until glossy and thickened.

   Time: PT5M

   Temperature: medium heat

8. Second Smoke

   After the first smoke, remove the pork belly, cut any larger pieces into 1‑inch cubes if needed, and return to the smoker for another 2 hours at 275 °F.

   Time: PT2H

   Temperature: 275°F

9. Coat with Sauce

   Transfer the smoked cubes to an aluminum pan, pour the prepared Korean BBQ sauce over them, and toss until every piece is fully coated.

   Time: PT5M

10. Final Glaze Smoke

    Place the sauced pork belly back in the smoker for 30 minutes at 275 °F to set the glaze.

    Time: PT30M

    Temperature: 275°F

11. Slice Remaining Pork Belly

    Remove any whole pork belly piece, let it rest briefly, then slice thinly against the grain.

    Time: PT5M

12. Plate and Garnish

    Arrange burnt‑end cubes and sliced pork on a platter, sprinkle with sesame seeds and chopped green onions, and serve warm.

    Time: PT5M

Nutrition Facts

Calories

1875

Protein

30 g

Carbohydrates

119 g

Fat

272 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork Belly: Pork shoulder (for less fat)
• Instead of Notorious Pig from Pia Seasoning: BBQ pork rub, homemade salt‑pepper‑garlic rub
• Instead of Soy Sauce: Tamari
• Instead of Dark Brown Sugar: Muscovado sugar
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Sesame Oil: vegetable oil (less flavor)
• Instead of Honey: maple syrup
• Instead of Gochujang: Sriracha + miso
• Instead of Cornstarch: arrowroot powder

Equipment Needed

• Pellet Smoker
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Saucepan
• Measuring Cups
• Measuring Spoons
• Aluminum Pan
• Tongs
• Basting Brush (optional)
• Meat Thermometer (optional)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Select a flexible pork belly with good meat‑to‑fat ratio
• Cut pork belly into uniform 1‑inch cubes
• Season evenly with Notorious Pig seasoning
• Maintain smoker temperature at 275 °F for both smoke phases
• Coat cubes thoroughly with Korean BBQ sauce before final glaze
• Slice the remaining pork belly thinly against the grain

Chef Tips from the Video

• Use pecan shell pellets for a subtle nutty smoke that complements the Korean flavors.
• Let the smoked pork rest for 5 minutes before slicing to retain juices.
• For an extra kick, add a dash of toasted sesame oil to the sauce just before coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the Korean BBQ sauce up to 3 days ahead and refrigerate; it thickens as it cools.
• You can fully smoke the pork belly cubes, then reheat with sauce before serving.
• Store the sauce in a sealed jar; stir before using if it separates.

Frequently Asked Questions