Air Fryer Korean Pork Belly Bites

Crispy pork belly bites covered in a Korean inspired glaze made with Gochujang, a Korean fermented red chilli paste. The sticky glaze will have everyone coming back for more!

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Ingredients

spring onions 8 (sliced)
pork belly 500 g (sliced)
garlic cloves 3 (crushed)
ginger 10 g (grated)
gochujang 1 tbsp
soy sauce 4 tbsp
honey 1 tbsp
basmati microwave rice 500 g
frozen peas 100 g
egg 2 (beaten)

Method

Pre-heat your air fryer to 180°C . Thinly slice the spring onion.
Slice the pork belly into slices (unless it is sliced already). Cut the pork belly slices into bite sized pieces. Pop on top of the crisp plate in the air fryer drawer. Cook for 12 minutes, shaking halfway through. Drain off the fat and remove the rack.
Meanwhile, make the glaze: Crush the garlic. Peel the ginger with the back of a spoon and grate it. In a bowl, mix together the gochujang, half the soy sauce, honey, garlic and ginger. Pour the glaze over the **pork** belly then toss well. Cook for a further 12 minutes. Once cooked, scatter over half the spring onions.
While the pork belly finishes cooking, heat a large non-stick pan and add a dash of oil. Scatter in the rice, peas and cook for 3-4 minutes. Move the rice to one side then pour in the beaten **eggs, stirring so the egg breaks up and coats the rice. Stir in the rest of the soy sauce and spring onions**. Adjust the seasoning to taste.
Plate up the pork belly bites with the rice. Enjoy!

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Air Fryer Korean Pork Belly Bites

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Ingredients

Method

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