snack

Crispy Pork Belly Bites with Gochujang Glaze and Toasted Sesame

Name: Crispy Pork Belly Bites with Gochujang Glaze and Toasted Sesame
Ingredients: 6 oz (170 g) Pork belly, skin on, cut into 1-inch cubes; 1 tbsp (15 g) Gochujang (Korean chili paste); 1 tsp (5 ml) Soy sauce (low sodium); 1 tsp (5 ml) Rice vinegar; 1 tsp (5 ml) Sesame oil; 1 clove (3 g) Garlic, minced; 1/2 tsp (1 g) Fresh ginger, grated; 1 tsp (2 g) Toasted sesame seeds; Pinch Flaky sea salt

Nutrition

338.1

kcal

Calories

15.4

Protein

5.2

Carbs

28.7

Fat

AI Insight

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Ingredients(9)

Pork belly, skin on, cut into 1-inch cubes6 oz (170 g)

Gochujang (Korean chili paste)1 tbsp (15 g)

Soy sauce (low sodium)1 tsp (5 ml)

Rice vinegar1 tsp (5 ml)

Sesame oil1 tsp (5 ml)

Garlic, minced1 clove (3 g)

Fresh ginger, grated1/2 tsp (1 g)

Toasted sesame seeds1 tsp (2 g)

Flaky sea saltPinch

Instructions

Preheat your oven to 375°F (190°C). Pat the pork belly cubes thoroughly dry with paper towels – this is crucial for crispy skin. Season generously with flaky sea salt.

Spread the pork belly cubes in a single layer on a baking sheet lined with parchment paper, ensuring they don't touch. Roast for 30-40 minutes, or until the skin is puffed, deeply golden brown, and crackles when tapped. The fat should be rendered and the meat tender.

While the pork belly roasts, prepare the glaze. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. The mixture should be smooth and glossy.

Once the pork belly is cooked and crispy, carefully remove it from the oven. Drain off any excess rendered fat (save it for another use!). Pour the gochujang glaze over the hot pork belly. Toss gently to coat each piece evenly. Return to the oven for another 5 minutes, just until the glaze is sticky and caramelized, watching closely to prevent burning.

Transfer the glazed pork belly bites to a serving dish. Sprinkle with toasted sesame seeds. Serve immediately while hot and irresistibly crispy.