Gochujang Marinated Grilled Pork Belly Skewers with Crispy Garlic

Instructions

1. 1

   Cut the pork belly into 2.5 cm (1 inch) cubes. If the skin is still attached, you can remove it or score it deeply.

   ~10 min
2. 2

   In a medium mixing bowl, whisk together gochujang, soy sauce, sesame oil, mirin, minced garlic, grated ginger, brown sugar, and black pepper to create the marinade.

   ~5 min
3. 3

   Add the pork belly cubes to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

   ~10 min
4. 4

   While the pork is marinating, prepare the crispy garlic. Thinly slice the remaining garlic cloves.

   ~5 min
5. 5

   Heat 4 tablespoons of vegetable oil in a small saucepan over medium-low heat. Add the sliced garlic and fry, stirring frequently, until golden brown and crispy. Be careful not to burn it.

   ~10 min
6. 6

   Using a slotted spoon, remove the crispy garlic from the oil and place them on a plate lined with parchment paper to drain and cool. Sprinkle with a pinch of salt.

   ~2 min
7. 7

   Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

   ~5 min
8. 8

   Thread the marinated pork belly cubes onto the skewers, leaving a small space between each piece for even cooking.

   ~15 min
9. 9

   Grill the pork belly skewers for about 4-6 minutes per side, or until cooked through and nicely caramelized. You can brush with any leftover marinade during the last few minutes of grilling, but be cautious as the sugar can burn quickly.

   ~12 min
10. 10

    Remove the skewers from the grill and let them rest for a few minutes.

    ~3 min
11. 11

    Arrange the grilled pork belly skewers on a serving platter and generously sprinkle with the crispy garlic.

    ~2 min