Korean Pork Belly Burnt Ends Recipe - Traeger Grills

Ingredients

• 2 Tablespoons gochugaru (Korean red chili pepper flakes)
• 1 Tablespoon kosher salt
• 1 Tablespoon sugar
• 1 1/2 Teaspoon smoked paprika
• 1 1/2 Teaspoon granulated garlic
• 1 1/2 Teaspoon onion powder
• 4 Pounds pork belly, skinless
• 1 Cup Asian pear juice or apple juice, for spritzing
• 2 Tablespoons canola oil or other neutral oil
• 4 garlic cloves, minced
• 2 Tablespoons finely grated fresh ginger
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 Cup gochujang (Korean hot pepper paste)
• 1/2 Cup ketchup
• 1/2 Cup rice vinegar
• 1/3 Cup soy sauce
• 3 Tablespoons sugar
• 1 Tablespoon toasted sesame oil
• toasted sesame seeds
• Thinly sliced scallions