Smoke And Flame

Suggested quantities

For pork belly slices: Around 75g of spices will cover 450g of thighs. If you're chopping them up for "burnt ends" then use a little more.

For chicken thighs (skin on): Again, around 75g will cover about 450g - 500g comfortably.

For whole pork belly or pork shoulder: Due to the variation in size and shape of these cuts this is best done by sight: You're not really aiming to get a "bark" with this rub as it works better with a glaze - so coat thoroughly but not so much that you can't see the meat underneath.

Pork belly slices are a succulent and flavour-packed option for a hearty meal, and with Pyongyang Pork Belly seasoning, they are elevated to a whole new level. Whether you prefer the smoky char of the barbecue or the ease of oven roasting, both methods deliver crispy edges and tender meat.

On the Barbecue

BBQ Set-Up: Use the indirect grilling method. Arrange the coals on one side of the grill, leaving the other side for indirect heat.

Prepare the BBQ and Pork Belly
Preheat the barbecue to a temperature of 160°C to 180°C (320°F to 356°F). Ensure the grill grates are clean and lightly oiled.
Pat the pork belly slices dry with kitchen paper for optimal browning.

Initial Cooking Over Indirect Heat
Place the pork belly slices on the cooler, indirect side of the grill. Close the lid and cook for 30–35 minutes, turning once halfway through.

Crisp the Pork Belly Over Direct Heat
Move the slices to the hot, direct side of the grill and cook for 4–6 minutes per side. Sear until golden brown and crispy, monitoring closely to avoid burning.

Check for Doneness
Use a meat thermometer to ensure the internal temperature reaches 75°C (167°F).

Optional Glaze and Resting
Brush the slices with a honey or teriyaki glaze and cook for an additional 2–3 minutes to caramelise. Rest for 5 minutes before serving.

In the Oven

Oven Set-Up: Preheat the oven to 200°C (180°C fan, 400°F gas mark 6).

Prepare the Oven and Pork Belly
Line a baking tray with foil or baking parchment and place a wire rack over it.
Pat the pork belly slices dry with kitchen paper to encourage crisping.

Initial Roasting
Arrange the slices on the wire rack, ensuring they are spaced out for even cooking. Roast for 30 minutes, flipping halfway through.

Increase Heat for Crisping
Raise the oven temperature to 220°C (200°C fan, 425°F). Roast for an additional 10–15 minutes, flipping once, until the edges are crispy and golden.

Check for Doneness
Use a meat thermometer to ensure the internal temperature of the pork reaches 75°C (167°F).

Optional Glaze and Resting
Brush the slices with a honey or teriyaki glaze and return to the oven for 2–3 minutes. Allow the meat to rest for 5 minutes before serving.

Gochujang, with it’s deep smoky heat , offset with a sweet tanginess, is a hugely versatile ingredient and a great addition to your fridge.

Ingredients
• About 8 sliced mushrooms
• 1 diced onion
• 300g cooked noodles (we like udon but any will do).
• 2 teaspoons of gochujang paste.
• 2 teaspoons of soy sauce or Ketjap manis
• 1 tablespoon honey
• 2 teaspoons of mirin

Method
1. Fry the onions and mushrooms until soft
2. Throw the noodles, gochujang and mirin in with the onions and mushrooms and stir for about 2 minutes
3. Stir the honey and soy sauce through and warm before serving.
Gochujang, with it’s deep smoky heat , offset with a sweet tanginess, is a hugely versatile ingredient and a great addition to your fridge.

Richard (aka @PitmasterPearse in Insta) was asked, as part of the Smoke N Sear Great Rub Off (competition) to independently review Pyongyang Pork Belly. He liked the rub... we loved his cooking! So he kindly agreed to write up the method for us!

"Baby back ribs have been widely accepted as the ‘standard’ for ribs due to their tenderness and ease of cooking which had led them to their mainstream adoption. Season with Pyongyang Pork and smoke low ‘n’ slow exquisitely flavoursome Asian style rack of ribs."

BBQ Setup:

Offset/pellet or use the indirect grilling method whereby
coals are arranged on one side of the grill, leaving the other side for
smoking.

Preparation

Ribs: remove the membrane by sliding a knife above the bone and using a

paper towel to remove. Slather with mustard sauce and generously season with
Pyongyang Pork evenly across all sides. Let the rub adhere for 15 minutes until
the ribs start to sweat. Set the BBQ to 225F/108C using either oak or cherry
wood to impart some smoke flavour.

Cooking

Place on the indirect grates for 2.5 hours at 225F/108C, spritzing every 30
minutes after 1.5 hours with a 70:30 ratio of apple cider vinegar and
Worcestershire sauce.



After 2.5 hours, place meat side down into a double sheet of foil with a
sprinkling of brown/golden sugar, a few slices of butter and a dash of honey.
Fold and return to the indirect side meat side down of the barbecue or smoker.
Bump up to 275F/135C for a further 2 hours.


Now remove, unwrap and flip the ribs meat side up. Now scrunch/fold the foil around the sides of the ribs still exposing the meat to create what is commonly referred to as a ‘foil boat’. Gently brush on your some more honey or teriyaki sauce and return for 10 minutes until the sauce has tacked up. Use an instant read thermometer and check that your ribs are probe tender usually around
205F/95C. Rest for 15 minutes, slice and enjoy!