In a mixing bowl, whisk the soy sauce, honey, brown sugar, garlic, ginger, five-spice powder, red chilli flakes, hoisin sauce, rice wine vinegar, and sesame oil. Coat the pork belly cubes in this marinade and leave them to marinate for at least 2 nights, but preferably overnight.
Traditionally, burnt ends come from beef from the brisket cut, but there has been a recent rise in popularity in pork belly burnt ends that are prepared in the same style.
Pork belly burnt ends are usually put in the smoker fat-side up to ensure the juiciness and flavour is maintained.
