How to Make Traeger Pork Belly Burnt Ends

Summary:

This recipe for Korean-inspired pork belly burnt ends gives a delicious twist to traditional burnt ends by incorporating Korean flavors. The pork belly is smoked and caramelized with a homemade barbecue sauce featuring ingredients like gochujang (Korean hot pepper paste) and gochugaru (red chili pepper flakes). The preparation includes marinating pork belly cubes, slow-cooking them on a Traeger grill, and finishing them with a sweet and spicy barbecue sauce. The final product is served with toasted sesame seeds, scallions, and optional sides like lettuce leaves, rice, and kimchi.

Ingredients:

• Pork Belly:
  • 2 tbsp gochugaru
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp granulated garlic
  • 1 1/2 tsp onion powder
  • 4 lbs pork belly, skinless
  • 1 cup Asian pear juice or apple juice for spritzing
• Korean-Inspired Barbecue Sauce:
  • 2 tbsp canola oil
  • 4 garlic cloves, minced
  • 2 tbsp fresh ginger, finely grated
  • 4 scallions, thinly sliced (white and green parts separated)
  • 1/2 cup gochujang
  • 1/2 cup ketchup
  • 1/2 cup rice vinegar
  • 1/3 cup soy sauce
  • 3 tbsp sugar
  • 1 tbsp toasted sesame oil
• Serving:
  • Toasted sesame seeds
  • Thinly sliced scallions

Instructions:

1. Preheat and Prepare Pork Belly:

   • Preheat the Traeger grill to 250°F with the lid closed.
   • Mix gochugaru, salt, sugar, smoked paprika, granulated garlic, and onion powder.
   • Cut pork belly into 1-inch cubes, coat with the spice mix, and let sit for 20 minutes.
   • Place pork belly cubes fat-side down on a baking sheet and cook on the grill, spritzing with juice every 30 minutes until the internal temperature reaches 190°F (about 3 hours).

2. Make Barbecue Sauce:

   • Heat canola oil in a saucepan over medium heat.
   • Add garlic, ginger, and scallion whites; cook until tender (3-5 minutes).
   • Add gochujang, ketchup, rice vinegar, soy sauce, and sugar; whisk and simmer for 20 minutes.
   • Stir in sesame oil and scallion greens; cool to room temperature.

3. Finish and Serve:

   • Transfer cooked pork belly to a pan, coat with 1 cup of barbecue sauce, and place back on the grill.
   • Cook, stirring every 30 minutes, until sauce is caramelized (45 minutes to 1.5 hours).
   • Let cool for 15 minutes, serve with sesame seeds, scallions, lettuce leaves, rice, and kimchi.