This is what happens when Korean street food decides to show off. Crispy pork belly. Sticky gochujang glaze. Garlic. Sesame. Rice soaking up every drop of sauce underneath while spring onions and chillies try desperately to bring some balance to the situation. They fail. Because the pork steals the entire show. Sweet. Spicy. Sticky. Crispy. The sort of fakeaway that makes silence fall over the table for the first five minutes.
You’ll Need
700g pork belly, cut into bite-sized cubes
1 tbsp oil
250g cooked rice
Korean Glaze
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp honey, 1 tbsp brown sugar
2 cloves garlic, finely grated
1 tsp sesame oil
1 tsp rice vinegar
To Finish
2 spring onions, sliced, 1 tbsp sesame seeds
1 red chilli, sliced
Optional but Dangerous
Kimchi
Sriracha
Fried egg
Extra gochujang drizzle
Method
Preheat your air fryer to 200°C.
Pat the pork belly dry thoroughly with kitchen paper.
Place into a bowl with the oil.
Toss lightly.
Place the pork belly into the air fryer basket in a single layer.
Air fry at 200°C for 22–25 minutes, shaking every 5–6 minutes, until deeply golden, crispy, and the fat has
rendered properly.
Meanwhile mix together the gochujang, soy sauce, honey, brown sugar, garlic, sesame oil, and rice vinegar.
Once the pork is crispy, transfer it to a bowl.
Pour over the glaze.
Toss thoroughly until every piece is coated.
Return the pork belly to the air fryer.
Cook for another 3–4 minutes at 200°C until the glaze becomes sticky, dark, and aggressively caramelised.
Fill serving boxes with hot rice.
Pile the sticky pork belly over the top.
Finish with spring onions, sesame seeds, and sliced chilli.
Serve immediately while everything is still steaming.