Korean Pork Belly Bite Recipe

Korean Pork Belly Bite Recipe | Sticky BBQ Pork Belly with Gochujang and Orange | Korean Pork Belly on the Grill

FULL RECIPE HERE -

INGREDIENTS
Pork belly: 500g (skin removed, cut into 1-inch cubes)
Gochujang (Korean chili paste): 4 tablespoons
Soy sauce: 4 tablespoons
Sesame oil: 2 tablespoons
Honey: 3 tablespoons
Fresh ginger: 1 tablespoon, minced
Garlic: 4 cloves, minced
Chicken stock: 1 cup
Orange: Zest and juice of 1 orange
Black pepper: 2 teaspoons
Green onions: 4, finely chopped (for garnish)
Sesame seeds: For garnish

METHOD
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes

01 Preparation:
Preheat your BBQ using Heat Beads Red Bag briquettes for indirect cooking. Remove the skin from the pork belly and cut it into 1-inch cubes.

In a mixing bowl, combine the gochujang, soy sauce, sesame oil, honey, ginger, garlic, chicken stock, orange zest and juice, and black pepper to create a rich, Korean-inspired marinade.

Place the pork belly cubes in a disposable foil tray. Pour the marinade over the pork belly, ensuring each piece is thoroughly coated.

02 Indirect Heat Setup:
Set your BBQ for indirect cooking at 150°C (300°F).

03 Cooking the Pork Belly:
Place the foil tray on the cooler side of the grill. Close the lid and cook for about 1 hour and 30 minutes, stirring occasionally to ensure even cooking. The pork belly bites are ready when they reach an internal temperature of 88–90°C (190°F), becoming tender and caramelized with crispy edges.

04 Serving:
Remove the tray from the grill and let the pork belly bites rest for 5 minutes. Garnish with finely chopped green onions and a sprinkle of sesame seeds.

Total Time: 1 hour 50 minutes





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#porkbellyrecipe #porkbelly #koreanrecipe #koreanpork #heatbeads

[mythhooked]

I believe that’s tender, you can’t convince me it’s crispy

[JazzFusion]

Why did he mess up that Korean Pork Belly.

[shellym]

Embarrassing! Koreans do not remove the skin and neither do I