Sweet & Sticky Pork Belly Burnt Ends 🔥 These were hands down one of the best things to ever come off my smoker! Sweet, smoky, succulent & insanely tender — They’re perfect for game day or any kind of get-together! FULL RECIPE ⬇️ INGREDIENTS - ~2.5 lb slab of pork belly (Pro tip: make sure it's meaty) - @Bachan’s japanese bbq sauce - SPG rub Sweet & Sticky Sauce: - 3/4 cup vegetable broth - 1/2 cup japanese bbq sauce - 1/4 cup soy sauce - 2 tbsp rice vinegar - 1 tbsp toasted sesame seed oil - 2 tbsp sriracha - 1/4 cup honey - 1.5 tbsp minced ginger - 2.5 tbsp minced garlic - 1/2 cup brown sugar - Corn starch slurry (1 tbsp cornstarch + 1 tbsp water) Toppings: - Bang bang sauce - Sesame seeds - Sliced green onions Note(s): Measurements are estimated; adjust ingredients to your personal preference. DIRECTIONS 1. Cut the pork belly into ~1.25-inch cubes. Coat with Japanese BBQ sauce as a binder, then season all sides with SPG rub. 2. Place on the @Traeger Grills at 275°F until they develop a nice bark and reach ~180°F internal (about 2–2.5 hours). 3. For the sauce, add all ingredients to a pan over medium-low heat. Mix well and let simmer, stirring frequently, until thickened (~3–5 minutes). Set aside. 4. Remove the pork belly from the smoker and place in a pan. Top with the sweet & sticky sauce, mix well, then cover tightly with foil. 5. Place back on the smoker until probe tender (~203–205°F internal / 1–1.5 hours). Remove the foil and let them cook for another 20–30 minutes to let the sauce tack up. 6. Remove from the smoker, let cool for a few minutes, then plate them up & ENJOY! 🙌🏻 • • • • • #explore #cooking #food #Foodie #fyp — @calwillcookit TikTok