Korean Sticky Pork Belly Bites
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4-6 servings
- Category: Mains
- Cuisine: Asian
Description
Crispy, sticky and packed with umami, these pork belly bites are a flavourful snack or appetiser perfect for sharing.
Ingredients
Sticky BBQ Glaze
⅓ C (80 ml) soy sauce
2 Tbsp (30 ml) hoisin sauce
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) honey
2 Tbsp (30 ml) light brown sugar
3 garlic cloves, finely minced
1 Tbsp (15 ml) freshly grated ginger
1 Tbsp (15 ml) Cape Herb & Spice Korean Style BBQ Rub
1 tsp (5 ml) cornflour, mixed with 2 Tbsp (30 ml) cold water
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) gochujang (Korean chilli paste)
Pork Belly Bites
1.5 kg pork belly, skin removed and cut into 2–3 cm cubes
¼ C (60 ml) Cape Herb & Spice Korean Style BBQ Rub
To Serve
1 Tbsp (15 ml) sesame seeds, toasted
Spring onion (green part only), finely sliced
Small bunch fresh coriander
2 limes, quartered
Instructions
Sticky BBQ Glaze
Warm the soy sauce, hoisin, vinegar, honey and brown sugar in a small saucepan over medium heat, stirring to dissolve the sugar. Add the garlic, ginger and Cape Herb & Spice Korean Style BBQ Rub, then simmer for 2 minutes. Whisk in the cornflour slurry and cook until the sauce thickens, about 1 minute. Remove from the heat and stir through the sesame oil and gochujang. Allow to cool.
Pork Belly Bites
Toss the pork belly cubes in the Cape Herb & Spice Korean Style BBQ Rub, then add the BBQ glaze and mix. Marinate for at least 30 minutes or overnight in the fridge.
Preheat the air fryer to 200 °C.
Arrange the pork belly cubes in a single layer in the air fryer basket. Cook for 30–35 minutes, shaking or turning every 10 minutes, until golden and crispy.
To Serve
Enjoy hot, sprinkled with sesame seeds and spring onions, with a garnish of coriander for freshness and limes for squeezing over.
