Korean Pork Belly Burnt Ends in a Semi-Brioche Roll
Burnt Ends are normally associated with smoking brisket where the point muscle might overcook while the flat muscle is still coming up to temperature. The overcooked point is then chopped into smaller chunks and returned to the smoker covered in BBQ sauce.
On a pork belly there isn’t normally an overcooked piece but the same technique of cooking and then saucing the belly chunks produces beautiful bite size pieces, sometimes also called candied belly.
To speed up the cook, I cooked the belly on the spit; this will take about 4 hours.
Cooking surfaces
BBQ Temperature
Ingredients
- 800g pork belly
For the sauce
- 1.5 tbsp Korean Chilli Paste – Gouchujang
- 1.5 tbsp Soy Bean Paste – Doenjang
- Juice of 1/2 lime
- 1 tbsp soft brown sugar
- 1 tbsp soy sauce
- 2 tbsp runny honey
- 1 tsp sesame oil
For the rolls
Method
- Setup your Big Green Egg for a direct cook ready to use the LetzQ spit with the temperature set to 150°C.
- Place the pork belly in a fish basket which fits on the spit – if you don’t have the LetzQ – see the method to cook in my alternative recipe for Pork Belly Burnt Ends.
- Cook for about 4 hours until the pork reaches an internal temperature of about 88°C.
- Remove the pork from the Egg, wrap in foil and allow to rest.
- Setup your Big Green Egg for a direct cook ready to use a pan to make the Korean sauce.
- Add all the ingredients for the sauce into a pan. Stir them together, shut the lid and let them start to dissolve to form a beautifully sticky sauce.
- In the meantime, you can prepare the pork belly. Remove the pork from the foil, take off the skin if it hasn’t crackled and cut into 1 inch cubes
- Now add the cubes to the pan, stir to coat them in the sauce.
- Cook for about 10 to 15 minutes so that the pork starts to crisp up.
- Serve in our semi-brioche rolls with some wilted pan choi, dash of lime juice and coriander.
- Optional, we added some Kimchi for some additional authentic Korean flavour.