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Ingredients
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Pork & Marinade
Korean BBQ Glaze
Finishing & Garnish
Method
Pork & Marinade
- 1
Prepare pork
Trim most of the silver skin from the underside of the pork belly if present, leaving a good layer of fat. Cut the pork belly into 1 to 1 1/4-inch cubes (about 3/4–1 inch pieces are fine). Pat pieces dry with paper towels.
- 2
Season
In a bowl, toss the pork belly cubes with kosher salt, black pepper, garlic powder, and ginger powder until evenly coated. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours to let seasoning penetrate. If refrigerated, bring to room temp 20 minutes before cooking.
Cooking (Oven or Smoker) and Crisping
- 3
Low-and-slow (smoker or oven)
Preheat smoker to 250°F (121°C). For oven method, preheat to 275°F (135°C). Arrange seasoned pork belly cubes on a wire rack set over a rimmed baking sheet so air can circulate. Smoke or roast for 1.5–2 hours until the exterior is nicely caramelized and internal temperature reaches about 190°F (88°C) and fat has rendered (times will vary by thickness).
- 4
Crisp the outsides
Increase smoker/oven temp to 375–400°F (190–204°C) or transfer to a 425°F (218°C) oven. Alternatively, heat a heavy skillet over medium-high with 1 tbsp neutral oil. If using oven/smoker, continue 10–15 minutes until edges are crisp and slightly browned. If using skillet, sear pork belly cubes in batches 1–2 minutes per side until browned and crisp. Transfer to a clean bowl.
Korean BBQ Glaze
- 5
Make glaze
In a small saucepan combine gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and 2 tbsp water. Whisk and bring to a gentle simmer over medium-low heat for 2–3 minutes to meld flavors.
- 6
Thicken glaze
Mix 1 tsp cornstarch with 1 tsp cold water to create a slurry (use the reserved additional tablespoon of water if needed). Whisk the slurry into the simmering glaze and cook 30–60 seconds until glossy and slightly thickened. Remove from heat.
- 7
Coat pork
Return the crisped pork belly cubes to the bowl. Pour the warm glaze over the pork and gently toss to coat every piece. If desired, transfer glazed pieces to a rimmed baking sheet and bake at 375°F (190°C) 6–8 minutes to set the glaze, watching carefully to avoid burning.
Finishing & Serve
- 8
Plate the glazed pork belly burnt ends, sprinkle with toasted sesame seeds and sliced scallions. Serve hot with steamed rice, kimchi, or pickled cucumbers. Leftovers keep in an airtight container up to 3 days; reheat gently in a skillet or oven to keep edges crisp.