Start off by cutting your pork belly into 1-2” cubes. Make sure they are fresh out of the fridge, it makes it easier to cut while the meat is cold.
Once they are all cut into cubes, place them in a large bowl and season generously with your favorite pork rub. From here, set up your station for wrapping them in bacon.
While your bacon is in its package, slice a 1/4 of it off. You want the bacon to wrap and fit the pork belly cubes evenly. Once you wrap it with bacon, use a toothpick to keep it in place. Repeat this process until they are all done.
Set your smoker up at 250 degrees with applewood for smoking.
Once the temp hits, add the pork belly. I like to use a wire rack to place them on. It makes it easier to place on the smoker and to remove when finished. Be sure to add a drip pan under the pork belly.
While they are smoking, make your Korean sauce. In a medium-sized sauce, bowl, add the ingredients (Gochujang, honey, soy, rice wine vinegar, apple cider vinegar, garlic powder, water and chili powder) and whisk until it all has come together in a smooth sauce form.
When your pork belly reaches an internal temp of 150 degrees, remove them from the smoker.
Have some canola oil waiting for frying at 325-350 degrees. Now toss each pork belly cube in corn starch and then fry them in batches of 2-3 for 2 mins, or to the crispiness you desire.
Once fried, place on a wire rack to let the oil drip and then add to a large sauce bowl. Add the Korean sauce and toss.
Garnish with toasted sesame seeds and parsley.
Serve and enjoy with family and friends!
