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With the first sizzle of crisping pork belly, the kitchen transforms into a comforting haven that warms the soul. There’s nothing quite like the rich, savory aroma wafting through the air, inviting you to indulge in something extraordinary. This dish, featuring tender, slow-roasted pork belly drizzled in a velvety gochujang sauce enhanced with creamy cashew butter, is comfort food elevated to gourmet status.

Imagine the contrast of the melt-in-your-mouth pork paired with crispy rice, punctuated by fresh garnishes like cilantro and radishes. Every bite unfolds layers of umami goodness, making it not just a meal but a sensory experience you’ll crave again and again. Whether you’re looking to impress guests at a dinner party or bring excitement to your weeknight meals, this crispy pork belly in cashew gochujang sauce over crispy rice is your ticket to culinary delight. Let’s dive into this irresistible creation!

Why is Crispy Pork Belly a Must-Try?

Irresistible Flavor: The combination of slow-roasted pork belly and gochujang sauce creates a flavor explosion that’s hard to resist.

Simple Steps: Despite its gourmet appeal, the process is straightforward and perfect for home cooks at any level.

Crowd-Pleasing Dish: This recipe is sure to impress family and friends alike, making it perfect for gatherings or cozy dinners.

Versatile Ingredients: Feel free to customize with seasonal veggies or substitute proteins for a personalized twist.

Ultimate Comfort Food: Enjoy the melt-in-your-mouth texture of pork belly contrasted with crispy rice that satisfies all your cravings.

Dive into this recipe today and experience why this dish is a favorite!

Crispy Pork Belly Ingredients

For the Pork

Pork Belly – Boneless and skinless cuts will ensure even cooking and easy handling.
Sake – Use to deepen the flavor; white wine makes a great substitute if needed.
Rice Wine Vinegar – Balances the richness of the pork; apple cider vinegar works in a pinch.
Kosher Salt – Essential for enhancing overall flavor; avoid substitutions for best results.

For the Sauce

Unsalted Butter – Adds richness; olive oil can provide a lighter alternative.
Garlic – Fresh garlic will deliver the best flavor; avoid garlic powder if possible.
Gochujang – The star of the sauce for that unique umami flavor; sriracha can be a spicy alternative, but will change the taste.
Granulated Sugar – A balance for spice; brown sugar can deepen flavors if desired.
Cashew Butter – Provides a creamy texture; peanut butter is a suitable substitute.

For Serving

Cooked White Rice – Day-old rice gives the best texture; fresh can be dehydrated by cooling it.
Halved Cashew Pieces – Adds a delightful crunch; substitute with almonds for a different twist.
Cilantro (or Micro-Cilantro) – Freshens the dish; feel free to swap with parsley if cilantro isn’t your favorite.
Julienned Green Onions – For a fresh, zesty touch; chives can work well as an alternative.
Radishes – Offers crispness and a mild heat; cucumbers can be used for a cool crunch.
Sesame Seeds – These are optional but highly recommended for a nutty flavor and visual appeal.

How to Make Crispy Pork Belly with Gochujang Sauce

Prepare Pork Belly: Pat the pork belly dry with paper towels. Rub it evenly with sake and rice wine vinegar, then cover with a spice mixture and refrigerate for 12-24 hours for maximum flavor.
Roast Pork Belly: Preheat your oven to 300°F. Score the skin of the pork belly, roast for 2 hours, then increase the temperature to 500°F for an additional 10-15 minutes until the skin is beautifully crispy.
Cool and Prepare for Sautéing: Allow the pork belly to cool to room temperature, then refrigerate until firm. Slice it into ½-inch pieces when you’re ready to cook.
Make Gochujang Sauce: In a saucepan, melt the unsalted butter and sauté minced garlic until fragrant. Whisk in gochujang, granulated sugar, and cashew butter, stirring until smooth and creamy; keep warm on low heat.
Crisp Rice: In a skillet, add the remaining fat from the pork (or oil), and cook the cooked rice until crispy on the bottom. Stir and continue to cook until the rice is golden brown for that perfect crunch.
Combine and Serve: Toss the sliced pork belly with the gochujang sauce until perfectly coated. Serve it over the crispy rice and top with garnishes like halved cashew pieces, fresh cilantro, julienned green onions, radishes, and a sprinkle of sesame seeds.

Optional: Serve with pickled vegetables on the side for a zesty contrast.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Crispy Pork Belly in Cashew Gochujang Sauce Over Crispy Rice are perfect for busy weeknights or meal prep lovers! You can marinate the pork belly in the sake and rice wine vinegar spice rub up to 24 hours in advance to enhance the flavors. Additionally, the gochujang sauce can be made up to 3 days ahead; just refrigerate it in an airtight container and reheat gently before serving to keep its creamy consistency. When it’s time to enjoy your dish, simply roast the marinated pork belly, crisp up your rice, and toss everything together. This way, you get gourmet results with minimal effort, leaving you more time to unwind or entertain!

Crispy Pork Belly Variations

Customize your crispy pork belly adventure by exploring these delightful twists that add a personal touch to your dish.

Chicken Thighs: Swap pork belly for skin-on chicken thighs for a lighter yet equally flavorful alternative.
Almond Butter: Use almond butter instead of cashew butter to introduce a different nutty flavor profile.
Seasonal Veggies: Toss in steamed asparagus or sautéed bok choy for added nutrition and a splash of color to your plate.
Spicy Kick: Add a pinch of crushed red pepper flakes to your sauce if you desire an extra kick of heat.
Sriracha Sauce: Mix in some sriracha to your gochujang sauce for a unique blend of flavors with an added spicy flair.
Quinoa Base: Replace rice with cooked quinoa for a protein-packed option, adding a nutty taste to your meal.
Miso Paste: Consider whisking in a tablespoon of miso paste to the sauce for an earthy boost of umami flavor.
Vegetarian Style: Use marinated tofu in place of pork belly, seasoned well to replicate that umami experience without meat.

What to Serve with Crispy Pork Belly with Gochujang Sauce?

To turn your meal into a delightful experience, consider these complementary dishes that enhance the main event.

Pickled Vegetables: Add a tangy contrast that balances the richness of the pork belly and enhances the overall flavor profile.
Steamed Bok Choy: This light and fresh vegetable brings a crisp texture and subtle bitterness, cutting through the fat beautifully.
Jasmine Rice: If you’re looking for an alternative base, tender jasmine rice absorbs the flavors wonderfully and adds a fragrant note.

Pairing crispy pork belly with these sides will create a well-rounded meal that tantalizes the taste buds. Think about the delightful clash of textures and flavors as you enjoy the umami goodness of this dish!

Korean Cucumber Salad: A refreshing, crisp salad with sesame dressing provides a cool crunch, perfect for offsetting the rich pork.
Spicy Kimchi: An iconic Korean side that delivers heat and complexity, making each bite an exhilarating experience.
Creamy Coleslaw: The creamy tanginess of coleslaw complements the savory pork perfectly, balancing flavors and enhancing each bite.
Plum Wine: A sweet and fruity drink that pairs remarkably well with the richness of the pork belly, elevating your dining experience.

Expert Tips for Crispy Pork Belly

• Room Temperature: Let pork belly reach room temperature before cooking to ensure even cooking and crispy skin.

• Perfect Rice: For the best texture, always use day-old rice. If fresh, spread it on a tray and refrigerate to dry out.

• Extended Marinade: Marinate the pork belly for at least 12 hours, but for best flavor, aim for 24 hours if time allows.

• Watch the Roasting: Keep a close eye on the pork towards the end of roasting to prevent burning the skin.

• Layer Your Flavors: Feel free to add seasonal vegetables to enhance the dish and create a colorful presentation.

• Keyword Reminder: Enjoy the comforting experience of crispy pork belly in cashew gochujang sauce over crispy rice!

How to Store and Freeze Crispy Pork Belly

Fridge: Store leftover crispy pork belly in an airtight container for up to 3 days. Reheat in the oven to maintain crispness, avoiding the microwave if possible.

Freezer: For longer storage, freeze the pork belly in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.

Sauce Storage: The gochujang sauce can be stored separately in the fridge for up to 5 days. Reheat gently on the stove or in the microwave before serving.

Serving Tip: Combine the pork and sauce just before serving to keep the crispy texture intact—this is key for enjoying your crispy pork belly in cashew gochujang sauce over crispy rice!

Crispy Pork Belly with Creamy Gochujang Sauce Recipe FAQs

How do I select the best pork belly?
Absolutely! When choosing pork belly, look for cuts that have an even layer of fat and meat. The meat should be bright pink in color, while the fat should be white and firm, without any dark spots. Avoid any pieces that have a discolored or slimy exterior.

How should I store leftover crispy pork belly?
To keep your delicious crispy pork belly fresh, store it in an airtight container in the fridge for up to 3 days. For the best reheat results, pop it back into the oven rather than the microwave to maintain the crispy texture. Just set your oven to a low temperature and warm it until heated through.

Can I freeze crispy pork belly?
Yes, you can! To freeze, ensure the pork belly is fully cooled, then wrap it tightly in plastic wrap or place it in a freezer bag. It will stay fresh for about 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator, then reheat in the oven for optimal texture.

What can I do if my pork belly skin isn’t crispy enough?
Hey, it happens! If your pork belly skin doesn’t crisp up as expected, there are a couple of tricks. First, make sure the skin is thoroughly dried before roasting; moisture is the enemy of crispiness! Also, remember to score the skin deeply, allowing fat to escape and crisp up. If it still needs help, you can finish it under the broiler for a few minutes, watching closely to prevent burning.

Does crispy pork belly contain any allergens?
Yes, it does! Those with nut allergies should be cautious with the cashew butter in the gochujang sauce; sunbutter is a good alternative. Also, if gluten is a concern, double-check that your gochujang is gluten-free as some brands may contain wheat. Always read labels carefully to ensure it’s safe for your dietary needs.

How long can I store the gochujang sauce?
You can keep the gochujang sauce in the fridge for up to 5 days in an airtight container. Just reheat it gently on the stove or in the microwave before serving. So flavorful and versatile, you’ll find countless ways to use it beyond just this crispy pork belly in cashew gochujang sauce over crispy rice!