Ingredients:

  • 2 lbs pork belly, cut into 1.5-inch cubes
  • 1 cup Water
  • 1/2 cup Soy Sauce
  • 1/4 cup Rice Vinegar
  • 4 cloves Garlic, smashed
  • 1 inch Ginger, thinly sliced
  • 1 Star Anise pod (Optional)
  • 1/4 cup Gochujang (Korean Chilli Paste)
  • 3 Tbsp Honey or Maple Syrup
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Brown Sugar, packed
  • 1 tsp Garlic powder
  • 1/2 tsp freshly ground Black Pepper
  • 1 Tbsp neutral oil (vegetable or canola)
  • 2 Scallions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Cut the pork belly into uniform 1.5-inch cubes. Pat them thoroughly dry with paper towels.
  2. Combine pork cubes, water, soy sauce (braise amount), rice vinegar, garlic, ginger, and star anise in a Dutch oven. Bring to a simmer, then cover tightly and transfer to a preheated oven (325°F / 160°C) for 2 to 2.5 hours, or until fork-tender.
  3. Carefully remove pork cubes using a slotted spoon and set aside. Strain the braising liquid.
  4. Prepare the Gochujang Glaze: Whisk Gochujang, honey, soy sauce (glaze amount), sesame oil, brown sugar, garlic powder, and black pepper in a small saucepan. Heat gently over low heat until the sugar dissolves and the mixture thickens slightly (about 3 minutes).
  5. In a large skillet, heat the neutral oil over medium-high heat. Add the cooked pork belly cubes in a single layer and sear aggressively on all sides until deep golden brown and very crispy (work in batches).
  6. Reduce the heat to low. Pour the prepared Gochujang glaze over the crispy pork. Toss quickly and constantly for 1-2 minutes until every piece is fully coated and glistening. Do not overheat to prevent burning.
  7. Immediately transfer the glazed Gochujang Pork Belly Bites to a serving platter. Garnish liberally with sliced scallions and toasted sesame seeds.