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Korean Pulled Pork Belly Sandwiches

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  • Total Time: 7 hours 30 minutes
  • Yield: Serves about 10 1x



Pork Belly

  • 68 pound pork belly, no skin
  • 6 tablespoons Korean BBQ Seasoning (recipe below)
  • 45 diced scallions, for garnish
  • Bread rolls, or buns for serving

Korean BBQ Seasoning

  • 2 tablespoon black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon whole yellow mustard seeds
  • 3 tablespoons gochugaru flakes
  • 3 tablespoons kosher salt
  • 3 tablespoons sesame seeds (optional)
  • 1 tablespoon smoked paprika
  • 1 tablespoon dark brown sugar
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ginger powder

Korean Honey Mustard

  • ½ cup gochujang
  • 4 tablespoons Dijon mustard
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons honey
  • 2 teaspoons sesame oil
  • Water as needed to thin out


  1. Prepare the seasoning blend by toasting the peppercorns, fennel seeds, and mustard seeds in a small pan over medium heat for a few minutes until aromatic. Grind these spices to a medium coarse, and mix with the rest of the ingredients when cool. Taste and adjust.
  2. Prep the pork belly. Wipe the pork belly clean, and score the fat cap with a crosshatch pattern, going about 1/4″ deep. Season all sides with the Korean BBQ spices, rubbing into all of the crevices and cuts on the fat cap. If possible set the pork belly on a wire rack with a baking sheet and allow it to rest in the fridge, uncovered for at least 4 hours, up to overnight.
  3. Preheat your smoker to 250°F. Take the pork belly out of the fridge and allow it to rest at room temp while the smoker warms up.
  4. Smoke the pork belly. You may need to spritz it with apple cider vinegar on the edges while it cooks, after the first two hours. Make sure the edges stay as moist.
  5. Prepare the sauce. Mix all of the ingredients together to make the Korean honey mustard. Add a little water as needed to thin it out as much as you’d like. Taste and adjust.
  6. Temp and rest. Smoke the pork belly for about 6-7 hours, or until it registers around 200-205°F. I’ve had some go as high as 208-210°F before being tender enough. Use a temp probe or toothpick, it should slide right through the smoked pork belly with little resistance. Remove the pork belly and immediately wrap in butcher paper. Allow it to rest on the counter at room temperature until it falls to at least 190°F before placing it in a cooler for resting. Monitor the temperature and allow it to rest at least for a full hour before shredding.
  7. Shred and serve. Pull the meat apart into strands, you may need to chop it into servable pieces for sandwiches. Build the pulled pork belly sandwiches and top with Korean honey mustard and scallions.


Read through the article for tips on making sure you have a crispy bark, and tender pork belly for shredding.

  • Author: Brad Prose
  • Prep Time: 30
  • Cook Time: 7 hours
  • Category: Pork
  • Method: Smoking
  • Cuisine: Korean BBQ
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