Air fryer Korean Pork Belly. Recipe in the comments

Ingredients

• 1 lb Pork Belly (cut into 1‑inch bite‑size pieces, skin on)
• 1 tsp Onion Granules (dried onion powder)
• 1 tsp Garlic Granules (dried garlic powder)
• 0.5 tsp Chili Powder (adjust to desired heat)
• 0.5 tsp Salt (kosher or sea salt)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Honey (raw or light honey)
• 1 tbsp Dark Soy Sauce (adds color and depth)
• 1 tsp Rice Vinegar (mild acidity)
• 1 tsp Garlic Ginger Paste (store‑bought or equal parts minced garlic and ginger)
• 1 tbsp Toasted Sesame Seeds (for garnish)
• 2 cups Cooked Rice (white short‑grain rice, for serving)
• 0.5 cup Pickled Vegetables (Korean kimchi or pickled radish, optional side)

Instructions

1. Season the Pork

   Place the bite‑size pork belly pieces in a mixing bowl. Add onion granules, garlic granules, chili powder, and salt. Toss until every piece is evenly coated.

   Time: PT5M

2. Air Fry the Pork

   Preheat the air fryer to 200°C (400°F). Arrange the seasoned pork in a single layer in the basket, avoiding overcrowding. Cook for 25 minutes, shaking the basket halfway through (around the 12‑minute mark) to promote even crisping.

   Time: PT25M

   Temperature: 200°C

3. Prepare the Gochujang Glaze

   In a small bowl, combine gochujang, honey, dark soy sauce, rice vinegar, and garlic ginger paste. Whisk until the mixture is smooth and glossy.

   Time: PT5M

4. Glaze the Pork

   Heat a skillet over medium‑high heat. Add the air‑fried pork and pour the prepared glaze over it. Toss quickly and cook for about 3 minutes, until the sauce becomes sticky and coats each bite.

   Time: PT3M

   Temperature: medium-high

5. Finish and Serve

   Transfer the glazed pork to a serving plate, sprinkle toasted sesame seeds on top, and serve immediately with cooked rice and pickled vegetables.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

10 g

Fat

25 g

Fiber

0 g