Crispy Korean-Style Pork Belly with Spicy Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Pan-fried pork belly slices with crackling skin served alongside a spicy and sweet gochujang dipping sauce. This Korean-inspired pork recipe, ready in about 25 minutes, pairs pork belly slab, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 10 min Cook: 15 min Serves 4 Korean cuisine 520 cal/serving

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Ingredients

1 pound, skin scored and cut into 1/2-inch slices pork belly slab
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
3 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 minced garlic clove
1 tsp toasted sesame seeds
1 sliced thin green onion

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Instructions

Step 1: Pat dry 1 pound pork belly slices with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add pork belly slices in a single layer and cook 5-6 minutes per side until skin is crispy and meat is golden brown.
Step 3: Meanwhile, whisk together 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 minced garlic clove in a small bowl until smooth.
Step 4: Transfer pork belly to a plate lined with paper towels to drain excess fat. Serve hot with the spicy gochujang sauce drizzled over or on the side. Garnish with 1 tsp toasted sesame seeds and 1 sliced green onion.