porksmokerOctober 19, 2026

Smoked Pork Belly Burnt Ends with Gochujang-Maple Glaze

Name: Smoked Pork Belly Burnt Ends with Gochujang-Maple Glaze
Total time: 4 hours 30 minutes
Yield: 6-8
Cuisine: American barbecue
Ingredients: Kosher salt; Black pepper

Crispy-edged cubes of smoked pork belly with a spicy-sweet gochujang-maple glaze and charred bark. A crowd-pleasing appetizer or party main that combines smokehouse technique with bold Asian-inspired flavors.

Adapt the classic burnt ends technique to pork belly for an impressive smoked appetizer with serious flavor depth.

Pit temp

275°F

Total time

4 hours 30 minutes

Active time

30 minutes

Serves

6-8

Why it works

Pork belly's high fat content renders during the initial smoke, creating a tender interior while the exterior develops bark. Cutting into cubes and returning to the smoker caramelizes the exposed surfaces. The gochujang-maple glaze adds umami depth and spicy-sweet complexity that complements smoky pork without overpowering 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.

Set up the cooker for steady indirect heat.
Season the protein evenly before it hits the grate.
Cook until color and texture begin to line up.
Make the next adjustment based on feel, not panic.
Rest before slicing or serving.

Pit notes

For maximum bark development, keep the smoker's relative humidity lower by venting slightly more than usual during the first smoke phase.

If your pork belly finishes rendering before 2.5 hours, do not remove it early—extended time at temperature helps develop deeper smoke penetration and bark complexity.

The gochujang glaze can be made ahead and stored refrigerated for up to 3 days. Reheat gently before using.

If you prefer less heat, reduce gochujang to 2-3 tablespoons and increase maple syrup proportionally to maintain balance.

Avoid moving or flipping the cubes excessively during the final smoke—minimal disturbance allows a more cohesive crust to form.

FAQ

Can I use skin-off pork belly?

Yes, skin-off pork belly works fine, though the skin provides structural integrity and helps trap moisture. If using skin-off, reduce the initial smoke time slightly and monitor internal temperature carefully.

What temperature should the pork reach internally?

Target 195-200°F at the end of the first smoke phase. For the final cubes, aim for 190°F+ in the center. Pork belly renders best at these higher temperatures without becoming tough.

Can I make this on a kettle grill or gas grill?

Yes. Set up for indirect heat at 275°F. Use a smoker box or wrapped wood chips for smoke generation. The cooking time and process remain the same, though smoke intensity may vary slightly.

How much of the glaze should I use?

Use about half the glaze for the initial toss, then brush the remainder during the final smoke phase. This prevents oversaturation while building layers of caramelization.

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