This dish is built on contrast—crispy, caramelized pork belly glazed in a spicy-sweet gochujang maple sauce paired with a refreshing kimchi apple slaw. The richness of the pork is cut beautifully by the acidity and crunch of the slaw, creating a perfectly balanced bite. Toasted sesame rice anchors the dish with warmth and subtle nuttiness.
The glaze clings to each cube of pork belly, forming a glossy, lacquered finish with hints of heat and sweetness. Meanwhile, the slaw delivers sharp, fermented tang from the kimchi and juicy sweetness from fresh apple. It’s a vibrant, modern plate that feels indulgent yet thoughtfully layered.
Ingredients
For the crispy pork belly:
1 kg pork belly, skin removed and cut into cubes
Salt and black pepper to taste
1 tablespoon vegetable oil
For the gochujang maple glaze:
2 tablespoons gochujang (Korean chili paste)
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated garlic
1 teaspoon grated ginger
For the kimchi apple slaw:
1 cup chopped kimchi
1 crisp apple, julienned
1/2 cup shredded cabbage
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon rice vinegar
For the toasted sesame rice:
1 cup jasmine rice
2 cups water
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
Pinch of salt
Instructions
Preheat your oven to 200°C (400°F). Pat the pork belly cubes dry and season generously with salt and pepper. Heat vegetable oil in a heavy oven-safe skillet over medium-high heat. Sear the pork belly until browned on multiple sides, allowing the fat to render. Transfer the skillet to the oven and roast for 25–30 minutes, turning halfway through, until the pieces are deeply golden and crisp.
While the pork cooks, combine gochujang, maple syrup, soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Simmer over low heat until slightly thickened and glossy. Cook the rice by bringing water and salt to a boil, adding rice, then covering and simmering for 15 minutes. Let rest before fluffing with sesame oil and sesame seeds. Toss together kimchi, apple, cabbage, sesame oil, sugar, and rice vinegar for the slaw. Once the pork is crisp, brush generously with the glaze and return to the oven for 5 more minutes until caramelized. Serve the glazed pork belly over sesame rice with a side of kimchi apple slaw.
Tips
Drying the pork thoroughly ensures maximum crispiness.
For extra crunch, broil the pork for the final 2–3 minutes.
Adjust the maple syrup to control sweetness and heat balance.
Use freshly toasted sesame seeds for stronger aroma.
Let the pork rest briefly before glazing to keep the coating sticky rather than runny.