Sweet & Sticky Pork Belly Burnt Ends

Cut the pork belly into ~1.25‑inch cubes, coat with Japanese BBQ sauce, and season all sides with SPG rub.

Preheat a Traeger grill (or similar smoker) to 275°F and arrange the pork cubes on the grill grate; smoke until a dark bark forms and the internal temperature reaches about 180°F, roughly 2–2.5 hours.

While the pork smokes, combine vegetable broth, ½ cup Japanese BBQ sauce, soy sauce, rice vinegar, toasted sesame seed oil, sriracha, honey, minced ginger, minced garlic, brown sugar, and a slurry made from 1 tbsp cornstarch mixed with 1 tbsp water in a saucepan over medium‑low heat.

Simmer the sauce, stirring frequently, until it thickens, about 3–5 minutes; then set aside.

When the pork reaches the first temperature target, remove it from the smoker, transfer to a pan, pour the prepared sweet‑and‑sticky sauce over the cubes, toss to coat, and cover tightly with foil.

Return the pan to the smoker and continue cooking until the meat is probe‑tender, reaching an internal temperature of 203–205°F, approximately 1–1.5 hours.

Remove the foil and cook uncovered for an additional 20–30 minutes so the glaze caramelizes and becomes tacky.

Let the burnt ends rest for a few minutes, then plate and garnish with bang bang sauce, sesame seeds, and sliced green onions.