You’ll Need
700g pork belly, cut into bite-sized cubes
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
For the Sticky Korean Glaze
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
2 cloves garlic, finely grated
1 tsp rice vinegar
1 tsp sesame oil
To Finish
2 spring onions, sliced
1 tsp sesame seeds
Optional but Dangerous
Steamed rice
Kimchi
Sriracha mayo
Pickled cucumbers
Method
1 - Preheat your air fryer to 200°C. 2 - Pat the pork belly dry thoroughly with kitchen paper. 3 - Toss with the olive oil, salt, black pepper, and garlic powder. 4 - Place the pork belly into the air fryer basket in a single layer. 5 - Air fry at 200°C for 18–20 minutes, shaking halfway through, until the fat has rendered and the edges are crisp and golden. 6 - While the pork cooks, mix together the gochujang, soy sauce, honey, brown sugar, garlic, rice vinegar, and sesame oil. 7 - Transfer the cooked pork belly into a large bowl. 8 - Pour over the glaze and toss thoroughly until every piece is coated. 9 - Return to the air fryer for 4–5 minutes at 190°C until the glaze becomes dark, sticky, and beautifully caramelised. 10 - Finish with spring onions and sesame seeds. Serve immediately with rice, kimchi, or whatever dangerous extras you've chosen.