I’ve said it before and I’ll say it again — pork belly is my love language. And these Korean Pork Belly Bites? They’re the kind of dish that makes everyone at the table go quiet for a few minutes, just savoring that perfect mix of crispy, sticky, and spicy-sweet flavors. What I love most is that you don’t need a smoker, hours of slow cooking, or any fancy tools. Just your oven, a skillet, and less than an hour.
When I first made these, I remember thinking, “This looks way too good to have come together so quickly.” Now, they’ve become my go-to for weeknight dinners when I want something bold but low-effort — and they’re a hit every single time.
A Little Backstory
The first time I tried pork belly, I was hesitant. It was at a buffet during a horse-racing event years ago, and I almost skipped it because the name sounded heavy. But then I tasted it… and let’s just say I went back for seconds — and thirds. Since then, I’ve experimented with pork belly in so many ways, but this Korean-inspired version is the one I crave most.
It’s that balance of flavors — the heat from the gochujang, the sweetness from the honey, and the savory soy-garlic base — that keeps me coming back. Plus, there’s something about those golden, caramelized edges that makes this dish feel like it took all day, when really, it’s weeknight-friendly.
Tips That Make All the Difference
Trim the skin – If your pork belly comes with the skin on, take it off. I know some folks love it, but for this recipe, the skin tends to stay too chewy. Ask your butcher to handle it, or do it at home with a sharp knife.
Dry the pork well – Before seasoning, pat the pieces dry with paper towels. This helps them crisp up beautifully in the oven.
Control the heat – Gochujang brings flavor as well as spice, but if you prefer a milder bite, use a little less and balance with more honey.
Don’t skip the sauce toss – When you coat the crispy pork in that bubbling sauce, magic happens. Let the pieces soak up every bit before plating.
Finish with freshness – A sprinkle of sliced green onions and sesame seeds at the end really lifts the dish and cuts through the richness.
Make-Ahead and Shortcuts
Life gets busy, and I’ve tested a few ways to make this recipe even easier:
Prep ahead – Cube your pork belly the night before and keep it in the fridge. That way, you just have to season and bake it when you’re ready.
Batch cook – This dish reheats surprisingly well. Make extra pork, store it in an airtight container, and quickly reheat it in a skillet the next day.
Sauce in advance – You can mix up the sauce ingredients a day or two ahead and store them in the fridge. Give it a quick whisk before using.
Serving Ideas
This dish is bold and flavorful, so I like to keep the sides simple. My go-to pairing is steamed broccoli and fluffy jasmine rice — the rice soaks up that sauce, and the broccoli brings a fresh crunch that balances the richness of the pork.
If I’m feeling a little extra, I’ll serve these bites alongside:
Sesame bean sprout salad – A light, crunchy side that takes less than 10 minutes.
Quick bok choy stir-fry – Tossed with soy, sesame, and a hint of garlic, it pairs perfectly.
Cucumber kimchi – Refreshing and spicy, and it cuts through the fattiness in the best way.
This recipe isn’t just for dinner, either. I’ve plated these pork bites on skewers for a casual appetizer when friends come over, and they disappear in minutes.
Storing Leftovers
If you have any leftovers (a rare thing in my house), store them in an airtight container in the fridge for up to three days. For reheating, skip the microwave — it makes the pork soggy. Instead, use a skillet over medium heat or pop them under the broiler for a couple of minutes to bring back that crispness.
FAQs
Can I make this with another cut of pork?
Yes! Pork shoulder works in a pinch, though it won’t have the same melt-in-your-mouth texture as belly.
What if I can’t find gochujang?
Mix a quick substitute with chili powder, ketchup, soy sauce, and a bit of sugar. It won’t have the same depth, but it’ll still taste fantastic.
Can I make it less fatty?
You can trim off some of the fat before cooking, but honestly, the fat is what keeps the meat juicy and flavorful. Pairing it with fresh sides helps balance everything out.
Korean Pork Belly Bites
Crispy, sticky, and packed with flavor, these Korean Pork Belly Bites are perfect for a quick weeknight dinner or an easy appetizer.
Ingredients
- 1 pound pork belly, skin removed and cut into bite-sized pieces
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1–2 green onions, thinly sliced, for garnish
- Toasted sesame seeds, for garnish (optional)
Instructions
- Heat the oven to 450°F (230°C) and line a baking dish with aluminum foil.
- Season the pork belly pieces with salt and pepper, then arrange them in a single layer on the prepared dish.
- Roast for 20 minutes, flip the pieces, and roast for another 20 minutes until golden and crispy. Transfer the pork to a plate lined with paper towels to drain, and carefully discard the rendered fat.
- In a large skillet over medium heat, warm the oil. Add garlic and ginger, cooking until fragrant, about 2 minutes.
- Stir in gochujang, gochugaru, soy sauce, and honey. Cook for another 2–3 minutes until the sauce is hot and slightly thickened.
- Add the pork pieces to the skillet, tossing until every bite is coated in the glossy, spicy-sweet sauce.
- Transfer to a serving plate, sprinkle with sliced green onions and sesame seeds, and serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 95mgSodium: 1713mgCarbohydrates: 29gFiber: 3gSugar: 19gProtein: 30g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Every time I make these Korean Pork Belly Bites, I’m reminded of why I fell in love with cooking in the first place — taking simple ingredients and turning them into something unforgettable. Whether you’re making this for a weeknight dinner, meal prepping for the week, or impressing guests, this recipe always delivers.
Next time you’re in the mood for something rich, spicy, and deeply satisfying, give this one a try. Just don’t expect any leftovers.
Try other Korean recipes:
