Why it works
Gochujang and miso are both fermented pastes that carry umami—the fifth taste. Smoking the cubed pork first (225–250°F) renders fat and develops bark before the meat becomes fragile. The braising stage with glaze, butter, and heat transforms those rendered pork cubes into sticky, melt-tender morsels. Brown sugar adds caramelization without overpowering the p
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.
- Pat pork belly dry with paper towels. Trim skin and any thick patches of surface fat with a sharp knife. Chill for 30 minutes if the belly is too slippery to cut cleanly. Cut into 1.5-inch cubes, aiming for even sizing so they cook uniformly. Transfer to a large bowl.
- Drizzle olive oil over cubes and toss gently. Sprinkle dry rub evenly over all pieces, turning to coat every side. Let sit at room temperature for 15 minutes to allow flavors to adhere.
- Set smoker to 225–250°F using mild hardwood (cherry, apple, or oak). Aim for stable temperature; avoid hard smoking woods that might overpower the glaze. Allow 15 minutes for the smoker to stabilize.
- Arrange pork cubes on a wire rack with space between each piece to maximize smoke circulation and airflow. Place rack directly on smoker grates. Smoke uncovered for 2.5–3 hours until the meat reaches 160–175°F internally and develops a dark red color with a visible bark. Avoid opening the lid unnecessarily.
- While pork smokes, whisk together gochujang, miso, brown sugar, rice vinegar, soy sauce, sesame oil, minced ginger, and minced garlic in a small bowl until smooth. Add 3 tbsp water and whisk until the mixture reaches a thick, pourable consistency. Set aside.
- Transfer smoked pork cubes to an aluminum foil pan or cast-iron skillet. Drizzle glaze evenly over the meat, tossing gently to coat all pieces. Scatter cubed butter over the top. Cover tightly with aluminum foil and return to smoker. Continue smoking at 250°F for 1–1.5 hours until pork reaches 195–205°F internally and the glaze has reduced and tightened around the edges.
- Remove foil cover and return pan to smoker for 10–15 minutes uncovered. This allows the glaze to set and the sugars to caramelize slightly without burning. Monitor closely—the high sugar content requires careful heat management.
- Remove from smoker and let rest for 5–10 minutes before serving. Transfer to a serving platter. Pour any extra glaze from the pan over the meat. Serve warm with toothpicks or small plates.