I still remember the first time I made Crispy Korean Pork. The sizzling sound of the pork belly hitting the hot cast iron skillet was music to my ears. The aroma of the ginger, gochujang, and sesame oil filled the kitchen, making my mouth water as I stirred the pork in the skillet. I knew this dish was going to be a winner, and Crispy Korean Pork became an instant favorite in my home. The combination of tender meat with crispy edges and a savory-spicy glaze is just irresistible. Every bite of Crispy Korean Pork is packed with flavor, and it’s one of those meals that you can whip up quickly but still impress anyone who tries it.
My Inspiration
The inspiration for Crispy Korean Pork came during a family dinner. We had been exploring more Korean cuisine, and I was determined to recreate that perfectly crispy, flavorful pork belly that I had tasted at a local restaurant. I wanted to keep the dish simple yet authentic, using gochujang and gochugaru to bring out the deep, spicy-sweet flavors typical of Korean dishes. The first time I nailed the recipe, I couldn’t believe how much the crispy texture added to the experience. I knew right then that this dish would become a staple for weeknight dinners and gatherings.
Cooking Memories
Every time I make Crispy Korean Pork, I think about how this dish has evolved in my kitchen. The trick, I discovered, is to let the pork sit undisturbed in the skillet long enough to get that perfect crispy crust. It’s tempting to keep stirring, but patience really pays off here. The pork gets that beautiful caramelization, and the flavors intensify with each bite. It’s also fun to play with garnishes—sometimes I sprinkle toasted sesame seeds, other times I add crushed peanuts for an extra crunch. Whether it’s served with steamed rice or a light slaw, this dish never disappoints.
What I love most about Crispy Korean Pork is that it’s always a hit with my family. Even on busy weeknights, I know I can prepare this dish in under 30 minutes and still serve a delicious meal that everyone enjoys. The pork belly’s crispy exterior, combined with the bold marinade of ginger, soy sauce, and Korean chili paste, makes it a crowd-pleaser. I love to see the smiles on my family’s faces when they dig into this savory, spicy, and slightly sweet dish. It’s meals like this that remind me how food can bring people together, one crispy bite at a time!
Table of Contents
Chef’s Notes-Crispy Korean Pork
- When slicing pork belly, aim for uniform thickness (about 1/8-inch) to guarantee even cooking. Thicker slices will require more cooking time and may not crisp up as well.
- Before marinating, pat the pork belly slices dry with a paper towel to remove excess moisture. This helps achieve a better sear and crispier texture.
- Start with medium-high heat to sear the pork and caramelize the sugars in the marinade, then reduce the heat slightly if the pan starts to smoke or burn. This prevents overcooking the meat or burning the marinade.
- Cook the pork in batches if necessary. Overcrowding the skillet can cause the pork to steam instead of fry, reducing the crispiness.
- After cooking, let the pork rest briefly on a wire rack instead of on a plate. This helps the fat drain off and maintains the crispy texture.
Crispy Korean Pork
4
10
minutes15
minutes667
kcal25
minutesDiscover the irresistible flavors of Crispy Korean Pork Belly, a perfect blend of savory and spicy that will elevate your weeknight dinners! This recipe combines tender pork belly with a vibrant mix of Korean spices, creating a dish that’s both easy to prepare and packed with authentic taste. Whether you’re a seasoned cook or just starting out, you’ll love the simplicity and depth of flavors in this meal. Impress your family and friends with a dish that’s as visually appealing as it is delicious. Dive into the world of Korean cuisine with this mouthwatering pork belly recipe that promises satisfaction in every bite!
Ingredients
- Proteins Fats
1 pound skinless pork belly sliced into 2 to 3-inch pieces, each about 1/8-inch thick
1 tablespoon toasted sesame oil
- Marinade Seasonings
3 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon freshly minced ginger
1/4 teaspoon ground black pepper
- Vegetables
1 small onion halved and thinly sliced
- Garnish
toasted sesame seeds
- Alternative Ingredients:
Gochujang: Substitute with sriracha mixed with a bit of miso paste for a similar spicy-sweet flavor.
Gochugaru: Use red pepper flakes if Korean chili flakes are unavailable.
Soy Sauce: Tamari can replace soy sauce for a gluten-free option.
Honey: Maple syrup or agave nectar can be used as a vegan alternative.
Pork Belly: Chicken thighs or firm tofu can substitute for a different protein choice.
Directions
- Prepare the Marinade – In a medium mixing bowl, combine the minced ginger, gochujang, gochugaru, soy sauce, toasted sesame oil, honey, and freshly ground black pepper. Stir thoroughly to create a well-blended marinade.
- Marinate the Pork – Add the sliced pork belly, thinly sliced onion, and green onions to the marinade. Ensure all pieces are evenly coated and allow the mixture to sit for 10 minutes to absorb the flavors.
- Cook the Pork – Heat a large cast iron skillet over medium-high heat. Pour in the marinated pork mixture and cook, stirring occasionally, until the pork is fully cooked and the edges are crispy, approximately 12 to 15 minutes. For extra crispiness, let the pork cook undisturbed for a few minutes between stirs.
- Serve and Garnish – Transfer the cooked pork belly to a serving platter. Sprinkle with toasted sesame seeds and additional green onions if desired. Serve hot and enjoy!
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 667kcal
- Carbohydrates: 12g
- Protein: 12g
- Fat: 64g
- Saturated Fat: 22g
- Cholesterol: 82mg
- Sodium: 326mg
- Potassium: 368mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 749IU
- Vitamin C: 6mg
- Calcium: 29mg
- Iron: 1mg
FAQ-Crispy Korean Pork
Can I use a different cut of pork?
Yes, pork shoulder or pork loin can be used for a leaner option. Adjust the cooking time, as these cuts won’t require as much cooking for crispiness.
How do I prevent the pork from getting greasy?
After cooking, drain the pork on paper towels or a wire rack to let excess oil drip off. Cooking the pork on medium-high heat also helps render the fat properly.
Can I make this dish ahead of time?
You can prepare the marinade and slice the pork belly ahead of time. Store them separately in the fridge for up to 24 hours, then cook just before serving.
Is there a non-spicy version of this dish?
Yes, you can reduce or omit the gochujang and gochugaru, and replace them with a milder sauce like soy sauce mixed with a bit of honey for a sweet-salty flavor.
Can I cook this in the oven instead of on the stovetop?
Yes, you can bake the marinated pork belly at 400°F for 20-25 minutes, flipping halfway through for even cooking. Broil for the last 2-3 minutes to crisp up the edges.
