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Preheat the oven to 275 degrees F.
Stir together the brown sugar, smoked paprika, granulated garlic, granulated onion, smoked salt, cayenne pepper and smoked black pepper in a large bowl. Toss the pork belly cubes in the mixture to coat.
Place the pork cubes fat cap-side up on a wire rack over a baking sheet and roast for 2 ½ to 3 hours.
Meanwhile, melt the butter in a small saucepan over medium heat. Continue to cook, stirring occasionally, until just brown. Stir in the gochujang, agave, soy sauce, rice vinegar, grated ginger, mezcal and brewed tea.
Transfer the pork cubes to a disposable foil pan. Pour over enough of the glaze to cover the cubes on all sides. Wrap the pan tightly with foil, return to the oven and bake until the glaze is a deep garnet, the cubes give easily but still hold their shape when squeezed with tongs and the internal temperature is between 200 and 205 degrees F, 60 to 90 minutes more.
Transfer the cubes to a platter and garnish with toasted sesame seeds and chopped scallions.