Crispy Korean Kimchi Glazed Pork Belly Skewers with Sesame Crunch

Get ready for a flavor explosion with these viral Crispy Korean Kimchi Glazed Pork Belly Skewers! Inspired by trending global flavors and the demand for high-protein, crave-worthy snacks, this recipe delivers perfectly rendered pork belly coated in a sticky, tangy kimchi glaze with an addictive sesame crunch. It's surprisingly easy to make and guaranteed to be a crowd-pleaser for any gathering or a delicious 'girl dinner' experience.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4-6 servings

Ingredients

• 1.5 lbs boneless pork belly, skin removed, cut into 1-inch cubes
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp honey or maple syrup
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup finely chopped kimchi (drained well)
• 2 tbsp sesame seeds, toasted
• 2 green onions, thinly sliced (for garnish)
• Wooden skewers (soaked in water for 30 minutes if grilling/broiling)

Instructions

1. Preheat your air fryer to 400°F (200°C). If using an oven, preheat to 425°F (220°C).
2. Pat the pork belly cubes very dry with paper towels. This is crucial for crispiness.
3. Place the pork belly in a single layer in your air fryer basket or on a baking sheet lined with parchment paper. Cook for 15-20 minutes, flipping halfway, until golden brown and crispy.
4. While the pork cooks, prepare the kimchi glaze. In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chopped kimchi.
5. Bring the glaze to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes. Remove from heat.
6. Once the pork belly is crispy, transfer it to a large bowl. Pour the kimchi glaze over the pork and toss gently to ensure all pieces are evenly coated.
7. Carefully thread 3-4 pieces of glazed pork belly onto each pre-soaked wooden skewer.
8. Arrange the skewers on a serving platter. Sprinkle generously with toasted sesame seeds and thinly sliced green onions.
9. Serve immediately and enjoy the crispy, sticky, and savory-sweet goodness!

Chef's Note

For extra crispy pork belly, you can par-boil the cubes for 5-7 minutes before drying and air frying/roasting. This renders some fat first, leading to a crispier exterior and a more tender interior. Don't overcrowd the air fryer or baking sheet; work in batches if necessary for optimal crispiness.

Make-Ahead Tips

The kimchi glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The pork belly can be cooked and stored, then re-crisped in the air fryer before glazing and assembling.

Substitutions

For a leaner option, use boneless, skinless chicken thighs or even firm tofu, though cooking times will vary. Adjust the gochujang for more or less spice. Maple syrup can replace honey. For a nuttier flavor, add a sprinkle of chopped peanuts instead of or in addition to sesame seeds.