Leave the pork belly bites in their original, sealed plastic packaging. Submerge the entire package in a large bowl of cold tap water. Place a heavy cup or plate on top to keep it completely underwater. Because they are individually cut cubes, they will fully thaw in about 20 to 25 minutes.

While the meat thaws, chop your cabbage and slice your onion. Once the pork is thawed, open the package and dump the bites onto a plate lined with paper towels. Gently pat them dry. Do not rinse them—we want to keep that seasoning intact, but removing surface moisture helps them crisp up.

Place a large, deep skillet, seasoned cast-iron pan, or Dutch oven over medium heat. Add the pork belly bites to the dry pan (no oil needed, they will make their own). Cook for 8–10 minutes, tossing occasionally, until the fat has rendered out and the cubes are beautifully golden and crispy on the edges. Watch the heat—if the sugar in the BBQ rub starts to look too dark, turn it down to medium-low. Use a slotted spoon to scoop the crispy pork bites out of the pan and set them aside on a plate. Leave all the liquid fat and smoky browned bits in the skillet.

Look at the fat left in your pan. You want about 4 tablespoons of liquid. Drop your 4 tablespoons of butter directly into that hot pork fat. As it melts, use a wooden spoon to scrape up any delicious BBQ seasoning stuck to the bottom. Toss the sliced onions and chopped cabbage straight into the pan. Stir vigorously to coat them entirely in the smoky butter-fat mixture. Turn the heat down to medium-low, cover the pan, and cook for 15 minutes. Stir every few minutes. The cabbage will wilt down drastically and turn sweet, tender, and slightly translucent with caramelized edges.

While the cabbage is simmering, bring a large pot of heavily salted water to a boil. Cook the egg noodles according to the package directions until al dente (usually 6–8 minutes). Drain them thoroughly.

Uncover the cabbage pan. Dump the hot, drained egg noodles straight into the caramelized cabbage and onions. Add the crispy pork belly bites back into the mix. Toss everything together over low heat for 2 minutes until the noodles are glossy and completely coated in the smoky pan juices. The Grand Finale: Hit the dish with a generous amount of freshly cracked black pepper. Taste it, and add a pinch of salt if needed (the pork belly rub already has salt, so taste first!).