Oh hell yeah Susie has the shizzle

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Master of the Pit
Original poster
Jan 1, 2020
Sacramento, Calif.
I gotta stop following hey grill hey or I' am gonna weigh 500 lbs lol


  • ▢4 pounds skinless pork belly


  • ▢1 ½ Tablespoons Chinese 5 spice seasoning
  • ▢½ cup low sodium soy sauce
  • ▢½ cup brown sugar
  • ▢¼ cup honey
  • ▢1 teaspoon red food coloring (optional)
  • ▢4 Tablespoons hoisin sauce
  • ▢1 Tablespoon sesame oil
  • ▢2 Tablespoons red miso paste



  • Freeze and slice. Freeze the pork for 30 minutes then slice it into 2-inch cubes.
  • Marinate. In a large non-reactive (plastic or glass) bowl, stir together all of the marinade ingredients until smooth. Add the pork belly cubes to the marinade and thoroughly coat the pork. Cover the bowl, refrigerate, and allow the pork belly to marinate for 12 to 24 hours.
  • Prep and season. Remove the pork belly from the marinade (set the marinade aside) and arrange it on a flat roasting rack so the pork belly pieces are spaced evenly. Combine the Sweet Rub and 5 spice seasonings and sprinkle on all sides of the pork belly.
  • Preheat. Preheat smoker to 275 degrees F. My favorite wood for this recipe is cherry.
  • Smoke. Place the rack of pork belly on the grill grates, close the lid, and smoke until it is the texture of peanut butter when probed. It should be between 195-203 degrees internal temperature when done.
  • Make the glaze. While the pork belly burnt ends smoke, make the glaze. Pour the reserved marinade into a saucepan and bring it to a boil. Reduce the heat to a simmer and cook until the marinade is the consistency of thick syrup.
  • Glaze. Baste each pork belly burnt end with the glaze and continue smoking for another 30 minutes, until the glaze is tacky and set.
  • Serve. Remove the smoked pork belly burnt ends from the smoker and serve.
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