Sweet Gochujang Glazed Pork Belly Bites with Crispy Rice Noodles

Instructions

1. 1

   Cut the pork belly into 1-inch cubes.

   ~5 min
2. 2

   In a large bowl, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil for the glaze. Mince the garlic and grate the ginger, then add them to the glaze. Set aside.

   ~3 min
3. 3

   Add the pork belly cubes to the bowl with the glaze and toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

   ~30 min
4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated pork belly (reserving any excess marinade) in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the pork belly until browned and slightly crispy on all sides, about 8-10 minutes per batch.

   ~10 min
5. 5

   Remove the seared pork belly from the skillet and set aside. Pour off any excess grease from the skillet, leaving about 1 tablespoon.

   ~1 min
6. 6

   Return the skillet to medium heat. Add the reserved marinade to the skillet and bring to a simmer, stirring constantly. Cook for 2-3 minutes until slightly thickened.

   ~3 min
7. 7

   Return the seared pork belly to the skillet and toss to coat with the thickened glaze. Cook for another 2-3 minutes, allowing the glaze to caramelize slightly.

   ~3 min
8. 8

   While the pork is glazing, prepare the crispy rice noodles. In a medium saucepan, heat the remaining 1/4 cup of vegetable oil over medium-high heat until shimmering. Carefully add the dried rice noodles, a few at a time, and fry for 15-30 seconds until puffed and crispy. Use a slotted spoon to remove them to a plate lined with paper towel.

   ~7 min
9. 9

   Toss the crispy rice noodles with a pinch of salt if desired.

10. 10

    Serve the sweet gochujang glazed pork belly bites over a nest of crispy rice noodles. Garnish with sesame seeds and sliced green onions.

    ~1 min