1. In a small bowl, whisk together gochujang, soy sauce, honey, minced garlic, sesame oil, and rice vinegar until smooth. Taste and adjust seasoning if necessary.
2. Save one tablespoon of the marinade for glazing later, and brush over the pork belly and let this marinate for at least 30 mins.
3. When you’re ready to cook, choose one of the below cooking methods.‍
   • Oven: preheat the oven to the grill setting at 180ºC/350ºF and prep a roasting tray with baking parchment. Place the marinated pork onto the pan and keep any remaining marinade juices. Allow to cook for 30 minutes, brushing over the remaining marinade halfway and flipping it over to the other side.‍
   • Airfryer: line your airfryer tray with aluminium foil and cook the pork at 180°C/350ºF for 10 mins. Brush over any remaining marinade and continue cooking for another 5 minutes, until the meat is fully cooked through and lightly charred and caramelised.
4. Once the pork belly is crispy, remove it from the oven and brush the gochujang glaze over each piece. Return to the oven for an additional 5-10 minutes, allowing the glaze to caramelise.
5. Garnish with toasted sesame seeds and spring onions. Serve with rice, steamed vegetables, or noodles for a complete meal.

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FAQs

Can I use a different cut of pork?‍

While pork belly is ideal for its crispy and tender texture, you can use other cuts like pork shoulder or pork loin. Just keep in mind that these cuts may not crisp up as well as pork belly and could require slightly different cooking times.

Can I use chicken or beef instead of pork?

Yes! If you're not a fan of pork, you can easily swap it out for chicken thighs or beef (preferably ribeye or sirloin). The cooking times may vary slightly, so make sure to adjust accordingly. For chicken, cook until the skin is crispy, and for beef, cook until it's done to your desired level of doneness before glazing with the gochujang sauce.

How can I make this dish spicier?‍

If you love heat, you can add extra gochujang to the sauce, or even mix in a bit of Korean chilli flakes (gochugaru) for a more intense flavour. You can also sprinkle some chilli oil on top after cooking for an added kick!

Can I make this recipe in advance?

Yes! You can prepare the pork belly and glaze the day before. Simply roast the pork belly, let it cool, and store it in the fridge. When you’re ready to serve, reheat in the oven and apply the glaze to finish off the dish. This is perfect for meal prep or a stress-free dinner.

Can I cook this dish on the stovetop instead of the oven?

Yes! If you prefer, you can pan-fry the pork belly slices in a hot skillet with a little oil until they are crispy and golden on both sides. Once cooked, add the glaze and cook for another couple of minutes to let it caramelise.

How can I make this dish gluten-free?

To make the recipe gluten-free, swap the soy sauce for a gluten-free tamari sauce. Double-check that your gochujang is also gluten-free, as some brands may contain wheat.

What side dishes go well with Gochujang Pork Belly?

This dish pairs wonderfully with steamed jasmine rice, stir-fried veggies, or even a refreshing cucumber salad to balance the richness of the pork. You could also serve it with noodles for a satisfying meal!

Can I freeze the leftovers?

Yes! If you have leftovers, let them cool completely before storing in an airtight container. You can freeze them for up to 3 months. When ready to enjoy, simply reheat in the oven for that crispy finish.