Korean Pork Belly Bites

Author James Brace

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Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Tender, crispy pork belly coated in a sweet, sticky Korean-inspired glaze with just the right amount of heat. These bite-sized morsels are perfect as a starter, party snack, or served over steamed rice for a satisfying meal.

Ingredients

    Pork Belly

    • 500 g pork belly strips, cut into 2.5cm cubes
    • 1 tbsp vegetable oil
    • 2 spring onions, thinly sliced
    • Sesame seeds, for garnish

    Korean Glaze

    • 1½ tbsp Gochujang paste
    • A generous glug of soy sauce
    • 1½ tbsp honey (or hot honey)
    • 1 tsp sesame oil (optional)

    Directions

    1. Heat your Blackstone to medium-high heat and add the vegetable oil.
    2. Spread the pork belly cubes into a single layer on the griddle. Cook for 10-12 minutes, turning frequently so every side develops a rich golden-brown crust. Cover with a melting dome or cloche for part of the cook to help the pork cook through while the fat renders.
    3. While the pork cooks, combine the gochujang, soy sauce, honey, and sesame oil in a small saucepan or on a cooler section of the griddle. Warm gently until smooth and fully combined.
    4. Once the pork belly is cooked through and crispy on all sides, transfer it to the glaze and toss until every piece is evenly coated.
    5. Return the glazed pork belly to the griddle and cook for 45-60 seconds, turning frequently, until the glaze becomes sticky and caramelised.
    6. Transfer to a serving dish and garnish with the sliced spring onions and a sprinkle of sesame seeds.
    7. Serve immediately as a starter or spoon over steamed rice for a hearty main course.