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Crispy Gochujang Pork Belly Bites with Quick-Pickled Daikon and Cucumber

Name: Crispy Gochujang Pork Belly Bites with Quick-Pickled Daikon and Cucumber
Ingredients: 2.2 oz (170 g) Pork belly, skin on, cut into 1-inch cubes; 6.0 tbsp (30 g) Gochujang (Korean chili paste); 5.6 tbsp (15 ml) Soy sauce (low sodium); 3.0 tbsp (15 ml) Rice vinegar; 0.3 tsp (5 ml) Sesame oil; 3.0 clove (3 g) Garlic, minced; 3.0 tsp (2 g) Ginger, grated; 3.0 /2 cup (50 g) Daikon radish, thinly sliced; 3.0 /2 cup (50 g) Cucumber, thinly sliced; 3.0 tsp (4 g) Sugar; 0.3 tsp (2 g) Toasted sesame seeds, for garnish; 3.0 tbsp (3 g) Scallion, thinly sliced (green parts only), for garnish

Nutrition

400

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(12)

Pork belly, skin on, cut into 1-inch cubes2.2 oz (170 g)

Gochujang (Korean chili paste)6.0 tbsp (30 g)

Soy sauce (low sodium)5.6 tbsp (15 ml)

Rice vinegar3.0 tbsp (15 ml)

Sesame oil0.3 tsp (5 ml)

Garlic, minced3.0 clove (3 g)

Ginger, grated3.0 tsp (2 g)

Daikon radish, thinly sliced3.0 /2 cup (50 g)

Cucumber, thinly sliced3.0 /2 cup (50 g)

Sugar3.0 tsp (4 g)

Toasted sesame seeds, for garnish0.3 tsp (2 g)

Scallion, thinly sliced (green parts only), for garnish3.0 tbsp (3 g)

Instructions

Marinate the Pork Belly: In a bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the cubed pork belly and toss to coat thoroughly. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Quick-Pickle the Vegetables: While the pork marinates, combine the thinly sliced daikon radish and cucumber in a small bowl. Sprinkle with 1 tsp sugar and a pinch of salt. Toss to combine and set aside.

Cook the Pork Belly: Preheat your oven to 400 deg F (200 deg C). Arrange the marinated pork belly cubes in a single layer on a parchment-lined baking sheet. Ensure there is some space between each piece for even crisping.

Roast and Crisp: Roast for 20-25 minutes, flipping halfway through, until the pork belly is deeply browned and the edges are wonderfully crisp. The fat should be rendered, and the meat tender. You'll hear a gentle sizzle as it cooks.

Drain and Glaze: Carefully drain off any excess rendered fat from the baking sheet. Return the pork belly to the oven for another 5 minutes to ensure maximum crispiness.

Assemble and Serve: Drain any liquid from the pickled daikon and cucumber. Arrange the crispy gochujang pork belly bites on a serving plate. Top with the quick-pickled daikon and cucumber. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately while the pork is hot and the pickles are cool and crisp.