Sticky Pork Belly Burnt Ends

Directions

1. Cube the pork belly into 1.5 x 1.5 inch thick cubes then place in a bowl.
   
   
2. Marinate the cubed pork belly in 1 cup of  Bachan’s Sweet Pineapple Sauce for 1 hour.
   
   
3. Place the marinated pork belly on a wire rack, then season with SPG and a light coating of a BBQ rub.
   
   
4. Preheat your smoker to 250° F and use apple or cherry wood for a sweet smoky flavor.
   
   
5. Place the pork belly on the smoker for 3 hours. Spritz them every hour with pineapple juice to add extra flavor.
   
   
6. Place the smoked pork belly in an aluminum foil pan with 3 tbsp butter,2 tbsp of brown sugar and ½ cup crushed pineapple. Cover the pan with aluminum foil then place them back on the smoker for an additional hour.
   
   
7. Uncover the pan for the last 15 minutes then add a drizzle of Sweet Pineapple BBQ sauce. This will help the sauce tack up and get sticky.
   
   
8. Remove the pork belly from the smoker once they reach an internal temperature of 200° F.
   
   
9. Garnish with sesame seeds and thinly sliced green onions then serve warm!