Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork belly very thinly, about 1/4 inch thick, and set all the pieces aside.

2. 2

   In a medium bowl, whisk together 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, the juice from 1/2 of the pomegranate (approximately 1/4 cup), 3 minced garlic cloves, 1 inch of grated fresh ginger, and 1 tablespoon of toasted sesame oil to create the vibrant glaze.

3. 3

   Heat 2 cups of cooking oil in a deep pan or wok over high heat until it reaches 190 degrees Celsius (375 degrees Fahrenheit), using a thermometer to ensure accuracy.

4. 4

   Flash-fry the thinly sliced pork belly in small batches for about 30-60 seconds per batch until each piece is golden brown and deliciously crispy, then carefully remove with a slotted spoon and drain thoroughly on paper towels.

5. 5

   Pour the prepared pomegranate gochujang glaze into a clean skillet and simmer it over medium heat for 2-3 minutes, allowing it to thicken slightly.

6. 6

   Add the entirety of the flash-fried pork belly to the skillet containing the warm glaze, tossing gently for 1-2 minutes to ensure all the pieces are thoroughly coated.

7. 7

   Serve immediately, garnished generously with the arils from the remaining 1/2 pomegranate (approximately 1/4 cup), 2 stalks of chopped green onions, and 1 teaspoon of sesame seeds.