Sticky Spicy and Seriously Addictive Crispy Gochujang Glazed Pork Belly Bites

Crispy Gochujang Pork Belly

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Preparation time:25 Mins

Cooking time:02 Hrs 45 Mins

Servings:4-6 appetizer servings

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:

• Cut the pork belly into uniform 1.5-inch cubes. Pat them thoroughly dry with paper towels.
• 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.
• Carefully remove pork cubes using a slotted spoon and set aside. Strain the braising liquid.
• 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).
• 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).
• 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.
• Immediately transfer the glazed Gochujang Pork Belly Bites to a serving platter. Garnish liberally with sliced scallions and toasted sesame seeds.

Nutrition Facts

Calories:3069 kcal

Protein:26.9 g

Fat:61.1 g

Carbs:164.4 g

Fiber:22.5 g

Sugar:0.0 g

Sodium:3466 mg

Recipe Info

Category:Appetizer, Main Course

Cuisine:Korean

Unveiling the Ultimate Korean Pub Snack: Gochujang Pork Belly Bites

There are few culinary experiences as deeply satisfying as perfectly prepared pork belly. When that unctuous richness meets the complex, vibrant spice of Korean fermented chili paste, you enter a flavour dimension reserved for the truly indulgent. We are diving deep into the creation of Gochujang Pork Belly Bites , a recipe that transforms simple ingredients into an irresistible appetizer or main course feature. These morsels are tender at their core, boasting a melting texture achieved through slow cooking, followed by a fiery, sticky glaze that locks in flavour and provides a satisfyingly crisp exterior. Forget complicated techniques; we are crafting Asian Pork Belly that hits every note—sweet, spicy, salty, and deeply savoury.

Why This Recipe Delivers Unforgettable Flavor Depth

Crafting truly exceptional Korean Pork Belly Bites isn't just about tossing meat in sauce; it’s about layering techniques to build complexity. Our approach ensures that even if you’re new to Gochujang Pork Recipes , the results will be restaurant-quality.

The Irresistible Allure of Glazed Pork Belly

The secret to these appetizers lies in the dual cooking process. We first render the fat and tenderize the meat through a gentle, slow braise, infusing the pork with aromatic spices like star anise and ginger. This initial slow cook dissolves connective tissues, making the pork incredibly yielding. Once tender, we introduce high, dry heat to achieve that essential crisp exterior. This juxtaposition of textures—soft interior giving way to a crunchy, sticky shell—is what makes these bites so addictive.

Balancing Heat, Sweetness, and Umami in Every Bite

The heart of this dish is, of course, the glaze. To create the Best Korean Pork Belly Sauce , we start with Gochujang, the deep, earthy heat source. This is tempered perfectly with honey for sweetness, soy sauce for profound umami, and a whisper of sesame oil for nutty aroma. The goal is never pure heat, but rather a beautiful harmony where the spice elevates the pork’s inherent richness, rather than overwhelming it.

Effortless Execution for Weeknight Feasts

Despite yielding such a luxurious result, the active preparation for these Gochujang Pork Belly Bites is remarkably low. After a 25-minute prep window, the oven takes over for the long, slow transformation. This means you can focus on preparing your side dishes while the pork belly achieves its fork-tender perfection, making this sophisticated flavour profile accessible even on a busy weeknight.

Assembling the Core Components for Perfect Pork Belly

To begin our journey toward these spectacular Crispy Pork Belly Bites Recipe , we need two distinct element preparations: the foundation (the pork) and the flavour bomb (the glaze). We’ll start by sourcing and preparing the meat itself, which is arguably the most crucial step in how to marinate pork belly gochujang style—though here, we braise it first for unmatched tenderness.

Sourcing Premium Pork Belly: Cut and Preparation Tips

For this recipe, you will need about 2 lbs of pork belly, cut into uniform 1.5-inch cubes. Skin-on or skinless works, but if you choose skin-on, be mindful that the skin needs to be removed before the final crisping stage, as it tends to dry out or burn easily under high heat. Before anything else, pat those cubes aggressively dry with paper towels. Moisture is the enemy of crispness later on, so ensure the surface is as dry as possible.

Essential Pantry Items for Authentic Korean Heat

The braising liquid sets the aromatic base. We combine 1 cup of water with 1/2 cup of soy sauce and 1/4 cup of rice vinegar. Crucially, we introduce whole aromatics: 4 smashed cloves of garlic and a 1-inch knob of ginger, thinly sliced. If you have one, a single star anise pod adds an incredible, subtle background complexity that elevates the entire profile. These ingredients infuse the meat deeply during the long soak.

The Unexpected Spice Agents You Need to Grab

The heat and defining characteristic come from the glaze ingredients. You must have genuine Gochujang (Korean chilli paste). Alongside this, gather 3 tablespoons of honey (or maple syrup for a slight variation), 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of packed brown sugar. These elements combine to form the sticky coating that will later adhere to the crisped edges of the pork.

Specialized Equipment for Maximum Crispiness

While a simple baking dish can manage the braise, you need a heavy-bottomed, oven-safe pot, like a Dutch oven, for the initial cooking phase. Following the braise, a large skillet or cast-iron pan is indispensable for the final searing and glazing stages, as it distributes high heat evenly, ensuring every side of the Gochujang Pork Belly Bites achieves that desirable crunch.

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Phase One: Rendering Fat and Achieving Pork Perfection

The first major cooking phase is dedicated to patience, allowing the pork belly to become exquisitely tender. After cubing your dry pork, place it into your Dutch oven. Pour in the braising liquids—the water, soy sauce, and rice vinegar—ensuring the aromatics are nestled amongst the cubes. Bring this mixture to a gentle simmer on the stovetop. Once simmering, cover the pot tightly and transfer it to a preheated oven set at 325° F ( 160° C). Allow this process to continue for a solid 2 to 2. 5 hours. The pork should yield easily to a fork when ready, signifying that the fat has rendered beautifully and the collagen has broken down.

Mastering the Sticky Glaze Application

While the pork rests following its long soak, it’s time to focus on that glossy coating. In a small saucepan, whisk together all the glaze components: Gochujang, honey, soy sauce, sesame oil, brown sugar, garlic powder, and black pepper. Heat this mixture gently over low heat, stirring constantly until the sugar is fully dissolved and the glaze has thickened just enough to lightly coat the back of a spoon—this usually takes about three minutes. Remember, this is a glaze, not a hard caramel; it should remain fluid enough to toss the pork effectively without scorching instantly.

Slow Cooking the Belly for Tender Results (Braising vs. Roasting)

While some Gochujang Pork Recipes might opt for dry roasting, our braising method guarantees that signature melt-in-your-mouth texture. By submerging the pork in liquid for two hours, we are essentially pressure-cooking it gently with flavour, ensuring even cooking deep into the centre of each cube before we introduce the aggressive heat needed for texture.

The Crucial Resting Period Before Glazing

Once the pork is fork-tender, carefully remove the cubes with a slotted spoon, setting them aside to cool slightly. You can drain the braising liquid or strain it; many chefs reserve a small amount of this liquid, as it can be added by the teaspoon to the glaze if it thickens too much during the heating process. Allowing the pork to cool slightly makes it much easier to handle during the searing phase.

Tossing Technique: Ensuring Even Glaze Coverage

Once the pork is seared and crispy—which we’ll cover next—the transfer to the glaze must be swift. You want every surface of the pork to be coated instantly. Have your hot, crispy pork ready near the skillet containing the warm glaze, ready for the final, decisive toss.

The High-Heat Finish: Creating That Desired Char

The transformation from tender to truly crispy happens in a large skillet over medium-high heat with a tablespoon of neutral oil. Working in batches to avoid overcrowding the pan (which causes steaming), sear the pork cubes aggressively on all sides until they develop a deep golden-brown crust. Once they are crisp, reduce the heat immediately to low, pour in your prepared glaze, and toss rapidly for just 60 to 90 seconds until every piece is glistening and coated. Speed is key here to prevent the sugars from burning.

Serving Suggestions and Creative Pairings

These Gochujang Pork Belly Bites are inherently rich, so they pair best with components that offer brightness, acidity, or a clean canvas.

Suggested Korean Side Dishes (Banchan) to Complement the Richness

The perfect accompaniment is a selection of traditional banchan . A vibrant, quick cucumber salad ( Oi Muchim ) provides necessary acidity and crunch to cut through the fat. Alternatively, a simple, sesame-dressed spinach ( Sigeumchi Namul ) offers an earthy balance. And, of course, never underestimate the power of freshly steamed white rice to soak up any lingering, glorious sauce residue.

Adjusting the Spice Level for Different Palates

If you are serving guests sensitive to heat, simply reduce the quantity of Gochujang in the glaze by half and perhaps replace that volume with a tablespoon of ketchup or tomato paste to maintain viscosity without adding too much fire. For those who crave serious heat, integrate a teaspoon of Gochugaru (Korean chilli flakes) directly into the warm glaze for an intense kick.

Tips for Troubleshooting and Storing Leftovers

Even the best recipes occasionally run into minor snags. A quick fix can save your batch of delicious pork.

Can You Air Fry These Pork Belly Morsels?

Absolutely! If you prefer an Air Fryer Gochujang Pork Belly route, the process requires a slight modification. After braising and cooling the pork, toss the cubes lightly in a teaspoon of oil and air fry at 380° F ( 195° C) for about 10- 12 minutes, shaking halfway through, until they are deeply browned and crisp. Then, toss them immediately in the warm glaze off the heat. This method often achieves a slightly drier, more uniform crispness than pan-searing.

Reheating Secrets for Maintaining Crunch

Leftovers should be stored in an airtight container in the refrigerator. To bring back the texture, avoid the microwave entirely, as it steams the exterior. Instead, reheat them in a dry, hot skillet over medium heat for a few minutes, shaking constantly until the glaze softens and the exterior crisps up once more. This quick blast of dry heat revives that satisfying crunch we worked so hard to achieve.