Total Time: 2 ½ hours plus overnight marinating time
- 1½ lb. thick-cut Pork Belly, skin off
- 2 Tbsp Gochujang
- 1 Tbsp Gochugaru
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- 2 Tbsp Brown Sugar
- 4 Garlic cloves, grated
- 1 tsp Ginger, grated
- About 2 cups Northwest Blend Smoking Chips
- Combine gochujang, gochugaru, sesame oil, soy sauce, brown sugar, grated garlic cloves, and grated ginger together. Pour over the pork belly and marinate overnight.
- About 30 minutes before you grill, soak the chips in water. Light your charcoal briquettes. Coals will be ready when starting to ash. Create a “hot zone” and “cool zone” in your grill pushing most of the coals on one side.
- Sear the pork belly in a hot zone for 2 minutes on each side. Be careful of flareups from the fat dripping. Move the pieces to the cooler zone.
- Add the smoking chips to the edge of the coals, and close the lid. Cook until the internal temperature of the pork belly is at 165˚F, about 40 min.
- Let the pork belly rest for about 10 minutes. Slice into ½ inch pieces. Serve with lettuce, green onion salad, and ssamjang.
*Keep a spray bottle of water handy in case of flare-ups.