Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.5 cup gochujang, 0.25 cup soy sauce, 2 tablespoons sesame oil, 2 teaspoons minced garlic, 1 tablespoon grated ginger, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sumac, and 0.5 teaspoon black pepper to form the initial marinade.

2. 2

   Add the 1.5 pounds of pork belly cubes to the marinade, tossing to ensure all pieces are evenly coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) and line a baking sheet with parchment paper or foil, placing an oven-safe wire rack on top.

4. 4

   Thread the marinated pork belly cubes onto 8 pre-soaked wooden or metal skewers, ensuring there is a small space between each piece for even cooking.

5. 5

   Arrange the skewers on the prepared wire rack on the baking sheet and bake for 25 minutes, flipping the skewers halfway through cooking for even crisping.

6. 6

   For the last 5 minutes of cooking, evenly sprinkle the skewers with the remaining 1 tablespoon sumac, then continue baking until the pork belly is beautifully caramelized and cooked through.

7. 7

   Carefully remove the skewers from the oven and let them rest for 5 minutes before serving, garnished with 2 tablespoons chopped scallions and 1 tablespoon toasted sesame seeds.