Smoked Maple Gochujang Bourbon Pork Belly Burnt Ends

1. Cube the pork belly into 1.5 inch pieces.

2. Apply yellow mustard as a binder to the pork belly cubes.

3. Season with a rub made of salt, black pepper, brown sugar, smoked paprika, and garlic powder.

4. Set your smoker to 250°F and smoke the pork belly cubes for 3 hours until they have a mahogany bark.

5. In a pan, mix maple syrup, gochujang, soy sauce, bourbon, and rice vinegar to make the glaze.

6. Place the smoked pork belly in the pan with the glaze, cover, and cook for another hour to tenderize.

7. Uncover the pan and cook until the glaze caramelizes and becomes sticky.

8. Garnish with sesame seeds, chopped scallions, flaky salt, and lime zest before serving.