This week I combined two recent cooks into one: smoked pork belly burnt ends and a Kung Pao-style glaze. The result, Smoked Kung Pao Pork Belly Burnt Ends, brings the bold, numbing heat of Sichuan flavors to the slow-smoked richness of pork belly on the Big Green Egg. The rendered fat of the belly carries the spicy, savory glaze perfectly, creating a bright alternative to traditional sweet burnt ends. This recipe is straightforward and delivers an impressive, wood-fired fusion dish.
Step 1: Trimming and Cubing the Pork Belly
Start with a clean slab of pork belly. Trim any excess hanging fat and remove any remaining silver skin. Cube the belly into uniform 2-inch pieces so they render evenly and still yield a meaty bite after smoking. With the cubes cut, you’re ready to apply the binder and seasoning.
Step 2: The Binder and Seasoning Application
Coat the cubes lightly with yellow mustard to give the dry rub something to cling to without altering the final flavor. Sprinkle evenly with kosher salt, coarse black pepper, and garlic powder so each side is well covered. Arrange the cubes on a wire rack to make handling on the grill easier and to ensure even airflow and temperature control during the smoke.
Step 3: Big Green Egg Setup and Smoking
Set the Egg for indirect cooking and use a few chunks of hickory for a classic smoke flavor. Bring the temperature to 275°F and wait for the clean smoke before adding the pork. Place the wire rack on the grill grate and smoke the cubes for roughly three hours, or until the bark is dark and the fat begins to soften. Once they reach a deep mahogany color, move on to braising and glazing.
Step 4: The Low-and-Slow Smoke and Moisture Management
Maintain humidity inside the Egg to keep the exterior from drying out while the fat renders. Spritz the pork every hour with apple juice to preserve moisture and to help form a tacky surface for the glaze. Smoke until the internal temperature reaches about 190°F, checking several cubes with an instant-read thermometer since fat content varies. When the target temperature is met, pull the rack for the glazing phase.
Sourcing Your Ingredients: The Key to Authentic Flavor
To achieve authentic Kung Pao flavor, use traditional ingredients where possible: Shaoxing wine, Sichuan peppercorns, Chinese black vinegar, and fermented chili-bean paste. These staples provide the numbing heat and deep umami that define the dish. Also gather cornstarch, sugar, garlic, green onion, fresh ginger, peanut oil, and leeks for the aromatic base and glaze. With the ingredients ready, you can assemble the sauce and finish the burnt ends on the Egg.
Step 5: The Mise en Place for the Kung Pao Sauce
Measure and stage everything before finishing the dish. Whisk together Shaoxing wine, Chinese black vinegar, fermented chili-bean paste (or sambal), soy sauce, cornstarch and a bit of sugar into a smooth slurry to act as your glaze. Toast and crush Sichuan peppercorns for garnish, slice leeks, and separate and slice scallion whites and greens. Mince the garlic and ginger so the sauté step is quick and efficient.
Step 6: Sautéing the Aromatics
Quickly sauté the aromatics in peanut oil until fragrant. In a hot pan, cook the leeks, scallion whites, garlic, and ginger for about two minutes over medium-high heat until translucent and aromatic. Peanut oil’s high smoke point lets you hit the aromatics with heat without burning the oil.
Step 7: The Final Toss and Glaze
Transfer the smoked pork to an aluminum pan, add the sautéed aromatics, and pour the prepared Kung Pao sauce over the cubes so each piece is coated. Return the pan to the Egg for 15–20 minutes to let the sauce tighten and caramelize. The cornstarch thickens the glaze into a glossy, clingy coating. You’ll know it’s ready when the sauce turns a translucent mahogany and the edges show slight charring.
Step 8: The Final Braise and Glaze
For a fork-tender finish, cover the pan with foil and braise in the Egg for about 45 minutes until the sauce is thick and the pork is very tender. Trapping steam lets the rendered fat absorb the fermented chili-bean paste and aromatics, creating a succulent interior. Remove the foil and toss the cubes again so they’re evenly glazed.
Final Serving and Plating
Serve the Smoked Kung Pao Pork Belly Burnt Ends over a clean, cooling base to balance the spice and richness. I like them over Korean buckwheat noodles for a nutty complement, but steamed jasmine rice works equally well. Garnish with crushed toasted Sichuan peppercorns, sliced green scallion tops, and roasted peanuts for texture and a bright finish. The dish looks and tastes restaurant-quality and is worth the effort.
Storage and Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over low heat with a splash of water or Shaoxing wine to loosen the glaze. Ideas for leftovers:
- The Kung Pao Bowl: Reheat and serve over steamed jasmine rice with charred bok choy.
- Asian-Style Tacos: Shred the pork and serve in warm tortillas with a quick cabbage-lime-cilantro slaw.
- The Fusion Slider: Place a few glazed cubes on a toasted brioche bun with spicy mayo and pickled cucumbers.
Smoked Kung Pao Pork Belly Burnt Ends: Big Green Egg Recipe
Ingredients
- 1 1/2 pounds pork belly, cubed
- Yellow mustard, for slather
- 2 Tbs kosher salt
- 2 Tbs coarse black pepper
- 1 Tbs garlic powder
- Sauce:
- 4 Tbs soy sauce
- 1 Tbs Chinese black vinegar (or distilled white vinegar)
- 1 Tbs cornstarch
- 1 Tbs sambal oelek or fermented chili-bean paste
- 1/3 cup peanut oil
- 2 small leeks, white and light green parts, sliced (about 1/2 cup)
- 3 scallions, whites minced and greens sliced, reserved separately
- 2 cloves garlic, minced
- 1 Tbs fresh ginger, minced
- 4 Tbs Shaoxing wine (or dry sherry)
- 2 tsp sugar
- Garnish: 1 Tbs toasted Sichuan peppercorns, 1/2 cup roasted unsalted peanuts, reserved scallion greens, 12 dried hot Chinese chilies (seeded)
Instructions
- Cube the pork belly into 1″ pieces.
- Coat with a thin layer of mustard and season with salt, pepper, and garlic powder.
- Set your smoker to 275°F using hickory chunks for smoke.
- Smoke the pork belly on a wire rack for about 3 hours or until internal temperature reaches 190°F.
- Shoot the pork with apple juice every hour to keep moist.
- When the pork reaches 190°F, remove and set aside.
- Mix soy sauce, black vinegar, cornstarch, sambal/sauce, Shaoxing wine, and sugar into a smooth slurry.
- Sauté leeks, scallion whites, garlic, and ginger in peanut oil until fragrant (1–2 minutes).
- Place the smoked pork in an aluminum pan, add the aromatics, and pour the sauce over the cubes.
- Cover and return to the smoker for 30–60 minutes, or until the sauce thickens.
- Toss with toasted, crushed Sichuan peppercorns, reserved scallion greens, and peanuts.
- Serve over rice or noodles.
Nutrition information is approximate.
Additional Info
Course: Entree • Cuisine: Asian