Roasted Pork Belly Bites Gochujang BBQ Pickled Radishes


Pork Belly Ingredients

  • 2 lbs Smithfield Pork Belly
  • Salt, to taste
  • Ground black pepper, to taste

Pickled Radishes Ingredients

  • 1 bunch red radishes
  • ½ cup red wine vinegar
  • ½ cup fish sauce

Gochujang BBQ Sauce Ingredients

  • 1 cup ketchup
  • ¼ cup gochujang
  • 2 Tbsp passion fruit puree
  • 2 Tbsp rice wine vinegar
  • 2 tsp kecap manis (Indonesian sweet soy sauce)
  • 1 Tbsp fish sauce
  • 1 Tbsp molasses
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • ½ tsp liquid hickory smoke
  • 1 tsp ancho chile powder
  • 1½ Tbsp sugar
  • 1 tsp salt
  • 1 tsp sesame oil

Toppings Ingredients

  • Vegetable oil, as needed
  • Chile flakes, as needed
  • Black sesame seeds, as needed
  • 6-8 sprigs cilantro



Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Side Dish


Pork Belly Preparation

  1. Preheat oven to 275°F. Lightly season pork belly all over with salt and ground black pepper.  
  2. Place pork belly on roasting rack in roasting pan, and roast in oven for 3 hours. 
  3. After 3 hours, remove pork belly, and let it cool for 30 minutes before cutting it.

Pickled Radishes Preparation

  1. In mixing bowl, combine all ingredients, and refrigerate for 3 hours.

Gochujang BBQ Sauce Preparation

  1. In blender, combine all ingredients. Blend until smooth, and reserve.

Toppings Preparation

  1. Once pork belly has cooked and cooled, slice it into ½-inch slices. 
  2. Heat small amount of oil in sauté pan, and pan-fry pork belly slices until crisped and hot.
  3. Remove pan-fried pork belly slices, and brush them with Gochujang BBQ Sauce.
  4. Place Pork Belly slices on platter, and sprinkle with chile flakes and black sesame seeds. Scatter with pickled radishes, and sprinkle cilantro over everything to cover.