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Teriyaki Pork Belly Burnt Ends
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4.50 from 2 votes

Teriyaki Pork Belly Burnt Ends

Yes, it is possible to make pork taste even better. Teriyaki Pork Belly Burnt Ends are the answer, with sweet and spicy teriyaki sauce caramelized on the outside of smoky, tender pork.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Appetizer
Cuisine: American
Servings: 12 People
Author: Brad Prose

Ingredients

Pork belly:

  • 4-5 lb pork belly
  • ½ cup brown sugar
  • ¼ cup salt
  • 2 tbsp black pepper
  • 2 tbsp paprika
  • 1 tbsp garlic powder

Teriyaki Sauce:

  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 3 tbsp mirin
  • 1 tbsp fresh ginger grated
  • 2 garlic cloves grated
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp chili flakes
  • ¼ cup water mixed with 3 tsp cornstarch
  • 4 tbsp butter unsalted

Other

  • Chopped cilantro garnish
  • Chopped scallions garnish
  • Sesame seeds garnish

Instructions

  • Preheat your charcoal grill or smoker for indirect grilling, aiming for 225-250F.
  • Slice the pork belly into manageable strips.
  • Mix the rub ingredients together. Season all sides of the pork belly generously, allowing it to rest at room temperature for 20-30 minutes.
  • Place the pork belly pieces in the smoker. I recommend using a wire rack for easy transfer if possible. Smoke for 3 hours.
  • At least 30 minutes before the pork belly is done with the first phase, make the teriyaki sauce. Mix the water with the cornstarch to create a slurry. Mix all ingredients together in a small pot, capable of being heated over the coals.
  • Warm the sauce over the heat, whisking occasionally for about 6-10 minutes depending on the heat source. Once it thickens, remove from the heat immediately and allow it to cool.
  • Remove the pork belly from the smoker at the 3-hour mark. It should be around 160-180F internal temperature. Place it in a small foil pan, and add the sauce with the butter. Stir to combine, and wrap the pan tight with heavy-duty foil.
  • Place the pan back on the smoker for another hour, up to 90 minutes. The pork should be around 200-205F and probe tender.
  • Serve on skewers, garnishing with sesame seeds, cilantro, and scallions. (Optional)