Why it works
Pork belly's high fat content renders slowly in smoke, creating a flavorful bark while staying juicy inside. Cubing the meat before smoking increases surface area for better bark development and faster cooking. The gochujang-bourbon glaze adds umami and a slight sweet-spicy finish that complements the smoke without masking it.
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Remove skin from pork belly and cut into 1.5-inch cubes. Pat dry with paper towels. This size cubes balances bark development with tender interiors.
- In a small bowl, mix kosher salt, black pepper, and garlic powder. Coat all pork belly cubes evenly. Let sit for 15 minutes at room temperature while you prepare the smoker.
- Preheat smoker to 275°F. Use wood chips or pellets with mild flavor (oak or hickory work well). Set grates for two-zone cooking if possible, with a drip pan below the meat.
- Place pork belly cubes on grates, spacing them apart for even smoke exposure. Smoke for 3 hours, or until internal temperature reaches 190-200°F and edges show deep caramelization. No need to wrap or flip.
- While pork smokes, heat butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Whisk in gochujang, honey, soy sauce, and apple cider vinegar. Simmer for 2-3 minutes until combined. Remove from heat and stir in bourbon. Set aside to cool.
- During the last 20 minutes of smoking, brush gochujang-bourbon glaze onto each pork cube, coating all sides. Reapply glaze every 5 minutes for a lacquered finish and final char.
- Remove from smoker and let rest for 5 minutes. Transfer to a serving platter. Drizzle with any remaining glaze, top with sesame seeds and chopped green onions if desired. Serve warm.