Description[]
A sweet-spicy oriental glaze gives fried pork belly a delicious kick and makes it a perfect match for crisp, cold beer. For a heftier meal, pair it with steamed rice and atchara. The effort, quality, and results are worth it.
Ingredients[]
- Meat
- 1 kilo pork belly
- 1 large onion, quartered
- 4 cloves garlic, smashed
- ⅓ teaspoon peppercorns
- 4 teaspoons salt, any kind, reserving 2 tablespoons for seasoning
- 1 bay leaf
- pickled vegetables (atchara), to serve, optional
- Glaze
- 2 tablespoons Korean hot pepper paste (gochujang)
- 2 tablespoons soy sauce
- 1 ½ tablespoons honey, or to taste
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 thumb-sized piece ginger, peeled and grated
- 4 cloves garlic, chopped
Instructions[]
- Slice pork belly in half to fit a large stockpot.
- Place pork, onion, garlic, peppercorns, salt, and bay leaf in a large stockpot.
- Fill with enough water to cover pork. Bring to a boil then reduce to a simmer.
- Cook for about 1 hour or until pork is fork tender.
- In the meantime, make the chili-honey glaze: Put all ingredients in the bowl of a food processor. Puree to make a thick glaze. Set aside.
- Once the pork belly is tender, transfer to a rack or hang the belly to dry for about an hour.
- Slice pork into 2-inch pieces with the kitchen knife and season with rock salt.
- Preheat an airfryer to 180º C for 5 minutes.
- Put half of the pork belly pieces in the airfryer's basket. Set timer to 10 minutes and let cook.
- After 10 minutes, pull out the airfryer basket and turn the pork pieces to cook evenly.
- Continue cooking for another 10 to 15 minutes or until the pork belly is crisp and golden.
- Repeat with the remaining pork belly.
- Put cooked pork belly in a large bowl.
- Add a couple of tablespoons of chili-honey glaze and toss to coat pork evenly. Add more, if desired.
- Transfer to a platter and serve immediately with pickled vegetables, if desired.