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Korean Pork Belly

  • Pork
Time30 Minutes Serves2 CuisineAsian
Korean Pork Belly

Crispy pork belly meets a rich gochujang butter glaze in this Korean-inspired rice bowl. The pork is seasoned generously with Korean rub, air-fried until the skin is crisp, then coated in a sticky, sweet-salty sauce with a spicy kick.

ingredients

  • 5-6 pork belly slices
  • 2-3 tbsp Korean rub
  • 2-3 spring onions - sliced
  • 2-3 radishes - sliced
  • Cooked Jasmine rice

Sauce:

  • 50g butter
  • 2 tsp gochujang paste
  • 2 tsp Korean rub
  • 2 tbsp dark soy 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp runny honey 

Buy the items

You Know It's Got Seoul Korean Rub
You Know It's Got Seoul Korean Seasoning
200g £8.99
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Directions

  1. Use a skewer to pierce the pork skin then rub the belly slices in Korean rub. Set aside for at least an hour.
  2. When it’s time to cook add the pork to your air fryer skin side up and cook on 200C for 15 minutes.
  3. While cooking melt the butter in a frying pan then add the gochujang, Korean spices and sesame oil. Fry for a couple of minutes then add the honey, soy sauce and rice wine vinegar. Cook until it is bubbling then take off the heat.
  4. Add the cooked pork belly to the sauce, coat it, then serve on rice garnished with spring onions, radishes and extra sauce poured on top.

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