Tokyo Drip Pork Burnt Ends

Name: Tokyo Drip Pork Belly Burnt Ends
Prep time: 30 h
Cook time: 5 h
Total time: 35 h
Yield: 4
Ingredients: ½ cup Lane’s BBQ Tokyo Drip sauce (this is the hero flavour); Magic Dust rub (or your favourite Lane’s BBQ rub – enough to coat well); 1.5 kg pork belly (skin removed); Yellow mustard (2–3 tbsp, as binder); ½ cup Sapporo Black beer (or any dark beer/lager); 1 stick (113 g) salted butter, cut into cubes; ½ cup brown sugar (packed); 3 tablespoons honey; 1 teaspoon salt (optional – taste the sauce first; Tokyo Drip is already salty/umami); Spring onions (sliced) – for garnish

Apr 1, 2026

By Talita Tu'ipulotu

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Tokyo Drip Pork Belly Burnt Ends

Talita Tu'ipulotu

Servings

4

Prep Time

30 hours

Cook Time

5 hours

Ingredients

½ cup Lane’s BBQ Tokyo Drip sauce (this is the hero flavour)
Magic Dust rub (or your favourite Lane’s BBQ rub – enough to coat well)
1.5 kg pork belly (skin removed)
Yellow mustard (2–3 tbsp, as binder)
½ cup Sapporo Black beer (or any dark beer/lager)
1 stick (113 g) salted butter, cut into cubes
½ cup brown sugar (packed)
3 tablespoons honey
1 teaspoon salt (optional – taste the sauce first; Tokyo Drip is already salty/umami)
Spring onions (sliced) – for garnish

Directions

Cut the skinless pork belly into 1.5 cm cubes.
Toss with a thin layer of yellow mustard.
Coat generously with Magic Dust rub on all sides. Let it sit 15–30 mins if possible.
Preheat smoker to 250°F (120°C).
Place cubes on the grates (or a rack). Smoke uncovered for 2.5 hours until they develop a nice bark.
In a large foil pan, combine:
• ½ cup Lane’s Tokyo Drip sauce
• ½ cup dark beer
• ½ cup brown sugar
• 3 tbsp honey
• 1 tsp salt (start low and adjust)
• Add the cubed butter on top.
Add the smoked pork belly cubes to the pan and toss well to coat in the sauce.
Cover tightly with foil.
Return to the smoker for 2 hours at 250°F.
Remove the foil.
Increase temperature to 270°F (132°C).
Cook uncovered for 45 minutes, stirring once halfway. This thickens the sauce into a sticky, glossy glaze.
Pull from the smoker, garnish generously with sliced spring onions, and dig in while they’re hot and dripping!