Spicy Umami Gochujang Pork Belly Bites

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Cut the pork belly into 1-inch cubes. Pat them thoroughly dry with paper towels. This is crucial for crispiness.

   ~10 min
3. 3

   In a large bowl, toss the pork belly cubes with a pinch of salt and pepper. Spread them in a single layer on the prepared baking sheet.

   ~3 min
4. 4

   Roast the pork belly for 30-35 minutes, or until golden brown and crispy. Flip them halfway through for even cooking.

   ~35 min
5. 5

   While the pork belly is roasting, prepare the glaze. Mince the garlic and grate the ginger.

   ~2 min
6. 6

   In a small saucepan over medium heat, combine the gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Stir well.

   ~5 min
7. 7

   In a small separate bowl, whisk together the cornstarch and water to create a slurry. Pour this slurry into the saucepan with the glaze.

   ~2 min
8. 8

   Cook the glaze for 2-3 minutes, stirring constantly, until it thickens slightly. Stir in the brown sugar. Remove from heat.

   ~3 min
9. 9

   Once the pork belly is roasted and crispy, add it to a clean large bowl. Pour the warm gochujang glaze over the pork belly.

   ~1 min
10. 10

    Gently toss the pork belly to coat evenly with the glaze. Ensure all pieces are well-covered. This should take about 2 minutes.

    ~2 min
11. 11

    Transfer the glazed pork belly bites to a serving bowl. Garnish with toasted sesame seeds and thinly sliced scallions.

    ~2 min