[homemade] Smoky Char Siu style pork belly burnt ends

Pork belly cubes rubbed with smoked paprika, garlic powder, onion powder and Chinese five spice.

Slow roasted then glazed with hoisin, soy, honey, mirin, black rice vinegar and a spoon of gochujang.

Kind of a mash-up of char siu–style pork, Korean BBQ and Texas burnt ends.

Pork

• Pork belly cut into cubes

• 1 tsp smoked paprika

• 1 tsp smoked salt

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp Chinese five spice

• black pepper

Toss the pork in the rub and leave covered in the fridge for about 2 hours.

Roast on a rack over a tray at about 140°C for 45 minutes so the fat renders.

Glaze

• 2 tbsp hoisin

• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp honey

• 1 tsp black rice vinegar

• 1 spoon gochujang

Toss the pork in the glaze and return to the oven with the fan on for about 20–25 minutes until sticky and caramelised.

Served over egg fried rice.