Crispy Korean-Style Pork Belly with Spicy Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pork belly slices roasted until crispy and lacquered with a spicy-sweet gochujang glaze, served with fresh scallions and sesame seeds for authentic Korean flavor. This Korean-inspired pork recipe, ready in about 70 minutes, pairs pork belly, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Korean cuisine 600 cal/serving

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Ingredients

2 lbs, skin scored and cut into 1-inch pieces pork belly
1 tbsp kosher salt
1 tsp black pepper
3 tbsp gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
2, minced garlic cloves
3, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat dry 2 lbs pork belly pieces (skin scored) and season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
Step 2: Arrange pork belly pieces on a wire rack set over a rimmed baking sheet. Roast for 45 minutes until skin is crispy and pork is cooked through.
Step 3: While pork roasts, whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 2 minced garlic cloves in a small bowl to make the glaze.
Step 4: Remove pork belly from oven and brush each piece generously with the spicy gochujang glaze. Return to oven and roast for an additional 10 minutes until glaze is sticky and caramelized.
Step 5: Transfer pork belly to a serving plate and garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice or lettuce wraps.