Snack · Korean · 10 min
Crispy Pork Belly Bites with Gochujang Glaze and Toasted Sesame
- Calories
- 338
- Protein
- 15g
- Carbs
- 5g
- Fat
- 29g
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
Method
- 01Preheat 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.
- 02Spread 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.
- 03While 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.
- 04Once 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.
- 05Transfer the glazed pork belly bites to a serving dish. Sprinkle with toasted sesame seeds. Serve immediately while hot and irresistibly crispy.
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