Crispy Korean Pork Belly Recipe – Sweet, Spicy & Oven-Roasted

Few dishes capture the heart of Korean comfort food like Crispy Korean Pork Belly. Juicy layers of tender meat and crackly skin, lacquered in a sweet-spicy gochujang glaze, create an irresistible contrast of texture and flavor.

Oven-roasted for that classic shatter-crisp skin, this pork belly recipe transforms a simple cut of meat into something spectacular — bold, sticky, smoky, and deeply satisfying. Whether served with rice, lettuce wraps, or just a side of kimchi, it’s the kind of dish that steals the spotlight at any meal.

The Secret Behind Perfectly Crispy Korean Pork Belly

The key is in slow roasting and controlled moisture. By scoring the skin, drying it thoroughly, and letting the fat render gently, you get the signature crackle. Then, a final blast of high heat crisps the surface into golden perfection.

The glaze — a mix of gochujang, soy sauce, garlic, and honey — adds that unmistakable Korean flavor: sweet, spicy, smoky, and just a bit tangy. The result? Pork belly that’s tender inside, crunchy on top, and drenched in rich umami.

Ingredients List

Serves 4–6

For the Pork Belly:

2 lbs pork belly, skin-on
1 tablespoon coarse salt
½ teaspoon black pepper
1 tablespoon rice vinegar
1 tablespoon sesame oil

For the Korean Glaze:

2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1½ tablespoons honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil

For Serving:

Steamed white rice or sticky rice
Kimchi or pickled radish
Toasted sesame seeds
Chopped scallions

Step-by-Step Instructions

Step 1: Prepare the Pork Belly

Start by scoring the skin of the pork belly in a crisscross pattern using a sharp knife.
Rub the meat side with salt and pepper, then brush with rice vinegar and sesame oil.

Place the pork belly on a wire rack over a baking tray, skin side up, and refrigerate uncovered for at least 2 hours, or overnight if possible.
(This step helps dry the skin for maximum crispiness.)

Step 2: Slow Roast for Tenderness

Preheat your oven to 325°F (165°C).
Place the pork belly in the oven and roast for 90 minutes, allowing the fat to render slowly.

Check occasionally and remove any excess fat that collects in the pan — this helps keep the skin crisp later.

Step 3: Make the Gochujang Glaze

While the pork roasts, whisk together gochujang, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a small saucepan.
Simmer gently for 3–4 minutes, until slightly thickened and glossy.
Set aside to cool — it will thicken more as it stands.

Step 4: Crisp It Up

After the first roast, remove the pork belly and increase oven temperature to 450°F (230°C).
Brush the top lightly with the glaze, then return to the oven for 15–20 minutes, or until the skin puffs and crisps beautifully.

For extra crunch, you can broil for 2–3 minutes at the end — just watch closely to prevent burning.

Step 5: Slice and Serve

Let the pork belly rest for 10 minutes before slicing.
Cut into bite-size pieces, drizzle with extra glaze, and sprinkle with sesame seeds and scallions.

Serve over steamed rice, or wrap in lettuce leaves with kimchi for the full Korean BBQ-style experience.

Flavor Variations

Garlic Soy Style: Skip the gochujang and use extra garlic and dark soy for a milder flavor.
Sweet Chili Glaze: Add a spoon of chili garlic sauce and a touch more honey.
Smoky BBQ Twist: Add a drop of liquid smoke or grill briefly after roasting.
Ginger Scallion Fusion: Add chopped scallions and fresh ginger to the glaze for a fragrant lift.

Storage & Reheating Tips

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Recrisp in the oven at 375°F (190°C) for 10 minutes or air-fry for 5 minutes.
Freeze: You can freeze cooked pork belly slices for up to 2 months. Reheat directly in oven for best texture.

Common Mistakes & How to Avoid Them

Not drying the skin: Moisture prevents crisping — always dry thoroughly before roasting.
Too high heat early: Start low to render fat first; crisp later.
Skipping rest time: The meat needs to rest so the juices redistribute.
Overcrowding the pan: Airflow is key for even roasting.

Why This Recipe Works

Uses a two-stage roasting method for tender meat and crackly skin.
The gochujang glaze delivers classic Korean heat and sweetness.
Simple pantry ingredients create bold, restaurant-level flavor.
Perfect for family dinners, gatherings, or Korean-inspired meal nights.
Oven method = no splatter, no stress, just crispy perfection.

Final Thoughts

This Crispy Korean Pork Belly recipe brings Korean BBQ magic straight to your kitchen — no grill required. The rich gochujang glaze caramelizes beautifully over the tender pork, while the oven transforms the skin into golden, crunchy perfection.

Pair it with rice, kimchi, or fresh lettuce wraps, and you’ve got a dish that balances comfort and excitement in every bite.

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