Succulent pork belly bites marinated in a sweet and spicy gochujang sauce, then pan-fried until perfectly crispy. A delightful appetizer or main dish.
Crispy Korean Pork Belly Bites
Succulent pork belly bites marinated in a sweet and spicy gochujang sauce, then pan-fried until perfectly crispy. A delightful appetizer or main dish.
Ingredients
- 1 lb pork belly sliced into 1-inch bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 2 cloves garlic minced
- 1 tsp ginger grated (optional)
- 1 tbsp sesame seeds for garnish
- 2 stalks green onions sliced
Instructions
- Slice pork belly into 1-inch bite-sized pieces and set aside.
- In a medium bowl, combine soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger (if using). Whisk until the marinade is smooth and well combined.
- Add the sliced pork belly to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or for up to 2 hours for deeper flavor penetration.
- Heat a large non-stick pan or cast-iron skillet over medium-high heat. You won't need extra oil as the pork belly will render its own fat.
- Add the marinated pork belly to the hot pan, taking care not to overcrowd it. Cook in batches if necessary to ensure even crisping.
- Cook for 8-10 minutes, flipping the pieces occasionally, until they are golden brown, beautifully crispy on all sides, and cooked through. The internal temperature should reach 145°F (63°C).
- Remove the cooked pork belly from the pan and transfer it to a plate lined with paper towels to drain any excess fat.
- Garnish the crispy pork belly bites generously with sesame seeds and freshly sliced green onions.
- Serve immediately and enjoy as a flavorful appetizer or a satisfying main course with your favorite Korean sides.
Notes
For extra crispiness, cook in batches to avoid overcrowding the pan. You can also finish these in an air fryer at 375°F (190°C) for 5-7 minutes after pan-frying for a super-crispy exterior. Serve with steamed rice, fresh lettuce wraps, kimchi, or a side of pickled radishes.
