Korean · Dinner
Crispy Fried Pork Belly
Korean-style twice-fried pork belly cubes with a seasoned cornstarch crust, coated in a sticky garlic-ginger gochujang glaze. Served hot with scallion and sesame seeds, offering contrast between crisp exterior and tender fatty interior.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
812Calories
30.1gProtein
63.5gFat
28.4gCarbs
8.3gSugar
1.9gFiber
1180mgSodium
168mgChol
21.8gSat Fat
520mgPotassium
55mgCalcium
2.4mgIron
0.9mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
spice-route
cheat-day
hidden-gems
Instructions
1
Prep
Pat pork belly cubes dry, season with salt and pepper, then toss in cornstarch-flour mixture until evenly coated, shaking off excess.
2
Rest
Let coated pork sit on a wire rack for 10 minutes so the starch layer sets.
3
Fry
Heat vegetable oil in a wok to 325°F and fry pork cubes for 5 minutes until pale gold and cooked through.
4
Fry
Raise oil to 375°F and fry cubes again for 3 minutes until deep golden and crackling audibly when tapped.
5
Glaze
Whisk gochujang, soy sauce, rice vinegar, honey, and sesame oil in a small bowl until smooth, then warm over medium heat with minced garlic and grated ginger for 30 seconds until fragrant, simmer 1 minute until glossy, add fried pork and toss for 1 minute until evenly coated.
6
Plate
Transfer glazed pork to plate, scatter with sliced scallion and sesame seeds, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork belly
- 1/2 cup60g cornstarch
- 2 tbsp2 tbsp all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 1 tsp1 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tsp2 tsp sesame seeds
