Ingredients
- •2 lbs pork belly, skin removed
- •2 tbsp kosher salt
- •1 tbsp black pepper
- •2 tsp smoked paprika
- •4 cloves garlic, smashed
- •3 sprigs fresh thyme
- •¼ cup rice flour (for dusting)
- •Neutral oil for frying (peanut or vegetable)
- •¼ cup gochujang
- •3 tbsp honey
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •1 tbsp sesame oil
- •2 tsp grated fresh ginger
- •3 scallions, thinly sliced
- •2 tbsp toasted sesame seeds
- •Pickled cucumber spears for serving
Instructions
Season pork belly all over with kosher salt, black pepper, and smoked paprika
Place pork belly in vacuum-seal bag or zip-top bag with smashed garlic and thyme sprigs
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 185°F (85°C)
Submerge sealed bag in water bath, ensuring pork is fully submerged
Cook for 15 h for spoon-tender, nearly gelatin texture
When cook time is complete, remove pork from bag and pat dry
Place pork between two sheet trays with heavy weight on top
Refrigerate weighted pork for at least 4 h or overnight until firm
Make honey-gochujang glaze - whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and grated ginger
Remove weights and cut chilled pork belly into 1-inch cubes
Dust pork cubes lightly with rice flour, shaking off excess
Heat 2–3 inches of neutral oil in a heavy pot or deep fryer to 375°F (191°C)
Working in small batches (don't crowd), carefully add pork cubes to hot oil
Fry for 3–4 min until deeply golden and crispy on all sides
Remove to paper towel-lined plate to drain briefly
While still hot, toss fried pork belly cubes in a large bowl with honey-gochujang glaze
Transfer glazed cubes to serving platter
Shower with sliced scallions and toasted sesame seeds
Serve immediately with pickled cucumber spears on the side
Notes
- •Press pork flat while chilling so cubes are uniform and fry evenly
- •Fry in small batches to maintain oil temperature for crispy texture
- •Rice flour creates a lighter, crispier crust than regular flour
- •Glaze the cubes immediately after frying while they're hot so it adheres perfectly
- •These are best served fresh, but can be reheated in a 425°F oven for 5–6 min