Why it works
Pork belly's high fat content renders beautifully during the initial smoke, creating a tender interior. Cutting into cubes maximizes surface area for caramelization during the final glaze phase. The gochujang-honey combination balances heat with sweetness while its thick consistency clings to each cube, building layered flavor and appealing texture contrast
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 the pork belly if not already removed. Pat dry with paper towels.
- Combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub evenly over all sides of the pork belly slab.
- Preheat smoker to 275°F. Use your preferred hardwood (oak, hickory, or apple work well). Prepare a light smoke for the first hour to avoid overpowering flavor.
- Place pork belly fat-side up on the grates. Smoke for 3 to 3.5 hours, until the meat reaches an internal temperature of 190-195°F when probed in the thickest section. The exterior should be deeply browned and bark should form.
- Remove pork belly from the smoker and allow to cool for 10-15 minutes until easy to handle. Cut into 1.5-inch cubes, keeping the rendered fat and bark intact on each piece.
- Whisk together gochujang, honey, soy sauce, and rice vinegar in a bowl until smooth. Heat butter in a small saucepan over medium heat and stir in the gochujang mixture. Warm gently for 2-3 minutes, stirring frequently, until combined and glossy. Do not boil.
- Place the pork belly cubes in a mixing bowl. Pour the warm gochujang-honey glaze over the cubes and toss gently until evenly coated.
- For enhanced caramelization, return glazed cubes to the smoker (or a 350°F oven) for 5-8 minutes. This step builds a lightly crisp exterior on the glaze.