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Hot Mustard Pork Belly Burnt Ends

Hot Mustard Pork Belly Burnt Ends

Recipe created by our friends at Maize & Honey.

Photo by Maize & Honey.



  • 2.5 pounds cubed pork belly
  • Da Kine Hawaiian Original Rub
  • Da Kine Hawaiian Hot Mustard Sauce


  1. Start by cubing the pork belly. We use the width of the slicing knife to measure the cut.
  2. Coat all sides of each cubed pork belly with seasoning and place into an aluminum pan.
  3. Allow smoker to reach a steady temperature of 225°F.
  4. Place the pork belly directly on the grates and smoke for 2 hours and 30 minutes.
  5. At the end of this time, put the pork in an aluminum pan and cover it in hot mustard sauce.
  6. The pork belly will smoke for one more hour in the hot mustard sauce.
  7. Halfway through, shake the pan and add a little more sauce.