Smoked pork belly in a mirin, soy and gochujang marinade, with glazed pork belly burnt ends

Whisk the mirin and gochujang together in a bowl, then add the soy sauce.

Cut the pork belly into quarters so thick and thin parts cook evenly; lay fat side up in a container in the marinade and refrigerate overnight.

Next day, coat each piece evenly with 16 mesh black pepper on top, bottom and sides.

Smoke at 200 with plum wine pellets and an almond chunk in the smoke box, valve open until it catches, then closed for heavy smoke early; start fat side down.

After about two hours at 200, flip fat side up and raise to 250 to render the fat; spraying with a 50-50 water and rice vinegar mix is optional.

At about five hours, check each piece for tenderness and pull the pieces as they finish; the first came off about 30 minutes before the last.

Rest until cooled to at least 150 degrees before cutting, then slice and eat as is.

variation: vacuum seal whole pieces and freeze or refrigerate; to serve, cube, sauce and glaze in the oven.

For burnt ends, pour barbecue sauce over, cut into cubes and roll in the sauce, set on a trivet and return to the smoker.

Raise to 290 and cook about 15 minutes, until the glaze is sticky.