Tender, caramelized pork belly cubes marinated in Korean BBQ sauce and grilled to perfection. These addictive bite-sized morsels pack all the flavors of Korean barbecue into perfect party appetizers that disappear as soon as they hit the table.
Recipe Details
Ingredients
- 800g pork belly, skin removed, cut into 2.5cm cubes
- 90ml soy sauce
- 60g brown sugar
- 30ml gochujang (Korean chili paste)
- 15ml sesame oil
- 30ml rice wine or mirin
- 4 cloves garlic, minced
- 15g fresh ginger, grated
- 1/2 medium Asian pear, grated (or regular pear)
- 4 stalks scallions, finely chopped
- 15g toasted sesame seeds
- 15ml vegetable oil for grilling
- 1 small cucumber, thinly sliced for serving
- 120g kimchi, chopped (optional)
- 12 leaves perilla or lettuce leaves for wrapping (optional)
Instructions
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If using wooden skewers, soak them in water for 30 minutes.
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In a bowl, whisk together 90ml soy sauce, 60g brown sugar, 30ml gochujang (Korean chili paste), 15ml sesame oil, 30ml rice wine or mirin, 4 cloves garlic, 15g fresh ginger, and 1/2 medium Asian pear to make marinade.
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Add 800g pork belly cubes to marinade and toss to coat completely. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
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Preheat grill to medium-high heat. Clean and oil grates well.
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Thread marinated pork belly onto skewers, leaving small gaps between pieces for even cooking.
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Brush grill with 15ml vegetable oil for grilling. Grill skewers for 10-12 minutes, turning every 3 minutes and basting with reserved marinade, until caramelized and cooked through.
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Remove from grill and let rest for 2-3 minutes.
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Garnish with 4 stalks scallions and 15g toasted sesame seeds. Serve immediately with 1 small cucumber slices, 120g kimchi, and 12 leaves perilla or lettuce leaves for wrapping (optional) for wrapping if desired.
Tips
Pork Belly Selection: Choose pork belly with good fat-to-meat ratio. The fat renders during cooking, keeping meat juicy and creating crispy edges.
Marinating Time: Minimum 2 hours for flavor penetration, but overnight marinating creates the most tender, flavorful results.
Asian Pear Purpose: Grated Asian pear contains enzymes that tenderize meat and adds subtle sweetness. Regular pear or even grated apple can substitute.
Grilling Technique: Medium-high heat prevents burning the sugars while ensuring proper cooking. Don't move skewers too frequently.
Make-Ahead: Pork can marinate up to 24 hours. Skewer and grill just before serving for best texture.
Serving Style: In Korea, these would be eaten wrapped in lettuce leaves with rice and various banchan (side dishes).
Storage: Leftover cooked pork belly keeps refrigerated for 3 days. Reheat gently in a skillet to restore some crispiness.