Sticky Korean Christmas Pork Belly Bites

Servings

6-8

Cuisine

Korean

Category

Dinner

A festive Asian-inspired canapé that’s perfect for Christmas entertaining. These bite-sized pieces of pork belly are roasted until tender, then coated in a glossy Korean-style gochujang glaze with soy, sesame, garlic and honey. Finished with toasted sesame seeds and spring onion, they’re sweet, sticky, savoury and just a little spicy.

Ingredients

    Pork Belly

    • 750 g skinless pork belly, cut into 3 cm cubes
    • 1 tablespoon vegetable oil
    • Pinch of salt

    Sticky Korean Glaze

    • 2 tablespoons gochujang
    • 2 tablespoons soy sauce
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 2 cloves

    Directions

    1. Cook the pork: Preheat oven to 180°C. Place pork belly on a lined baking tray, drizzle lightly with oil and season. Roast for approximately 40–50 minutes, turning occasionally, until golden and tender.

    2. Make the glaze: Combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic and ginger in a small saucepan. Simmer gently for 2–3 minutes until glossy and slightly thickened.

    3. Glaze: Toss the cooked pork belly through the warm glaze until generously coated.

    4. Caramelise: Return to the oven at 200°C for 5–10 minutes until the edges are sticky and caramelised.

    5. Serve: Arrange on a festive platter and scatter with toasted sesame seeds and finely sliced spring onion. Add cocktail picks for easy serving.