Crispy Szechuan Pepper Pork Belly Bites with Gochujang Glaze

Instructions

1. 1

   Place pork belly in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until tender. Drain and let cool slightly.

   ~90 min
2. 2

   While the pork belly is simmering, toast the Szechuan peppercorns and dried red chilies in a dry pan over medium heat until fragrant. Let cool, then grind into a coarse powder using a mortar and pestle or spice grinder. Mix with Chinese five spice powder.

   ~10 min
3. 3

   Cut the cooled pork belly into 1-inch cubes. Pat them very dry with paper towels.

   ~5 min
4. 4

   Heat vegetable oil in a frying pan over medium-high heat. Add pork belly cubes in a single layer (work in batches if necessary) and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.

   ~15 min
5. 5

   In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Cook over medium-low heat, stirring constantly, until the glaze thickens slightly, about 5 minutes.

   ~5 min
6. 6

   In a large bowl, toss the crispy pork belly cubes with the Szechuan peppercorn mixture until evenly coated. Then, add the gochujang glaze and toss to coat each piece.

   ~3 min
7. 7

   Arrange the coated pork belly bites on a serving plate. Garnish with toasted sesame seeds and sliced scallions. Serve immediately, optionally with skewers for easy handling.

   ~2 min