Korean Burnt Ends

Preheat BBQ/smoker to 120°C (250°F).

Cut pork belly into 4 cm (1 1/2 in) cubes.

Coat the cubes with the spice rub and place on the grill.

Cook 2 to 2 ½ hours, until exterior is lightly crisped or until internal temperature reaches 93°C (200°F).

Grill peaches on the BBQ for 20 minutes.

In a saucepan, melt the butter. Add the garlic and ginger and brown slightly.

Add the peaches and other sauce ingredients and cook over moderate heat until sauce thickens.

Using a hand mixer, blend until mixture is completely smooth.

Place pork belly chunks on a griddle and add the sauce. Toss to coat.

Cover with aluminum foil and cook on the BBQ about 1 hour until glaze thickens, stirring every 15 minutes.

To serve, garnish with green onion and sesame seeds.