Crispy & Chewy Pork Belly ‘Gangjeong’ (Air Fryer Recipe)
Forget Char Siu! Make Delicious Pork Belly ‘Gangjeong’ at Home
Enjoy crispy pork belly ‘gangjeong’ without the grease, thanks to your air fryer! If you’re tired of plain grilled pork belly, this recipe offers a delightful twist. Proudly recommended by ‘Sesang Modeun Recipe’ and ‘Man-gae Recipe’!
Main Ingredients- 600g pork belly, cut into bite-sized pieces
- 5 tablespoons potato starch or cornstarch
- 1 stalk green onion, thinly julienned
Sauce Ingredients- 3 tablespoons gochujang (Korean chili paste)
- 5 tablespoons ketchup
- 1 tablespoon gochugaru (Korean chili flakes, adjust to spice preference)
- 1 tablespoon minced garlic
- 3 tablespoons sugar
- 3 tablespoons corn syrup or oligodang (rice syrup)
- 1/3 paper cup water (approx. 60ml)
- 3 tablespoons gochujang (Korean chili paste)
- 5 tablespoons ketchup
- 1 tablespoon gochugaru (Korean chili flakes, adjust to spice preference)
- 1 tablespoon minced garlic
- 3 tablespoons sugar
- 3 tablespoons corn syrup or oligodang (rice syrup)
- 1/3 paper cup water (approx. 60ml)
Cooking Instructions
Step 1
First, cut the pork belly into bite-sized pieces, about 2-3 cm in size. Thinly julienne the green onion and set aside. This preparation will make the cooking process much smoother.
Step 2
Add 5 tablespoons of starch to the cut pork belly and coat it evenly. Gently massage the pork belly with your hands to ensure the starch adheres thinly and uniformly to the surface. This step is key to achieving a wonderfully crispy texture!
Step 3
Arrange the starch-coated pork belly in the air fryer basket, making sure the pieces do not overlap. Air fry at 180°C (356°F) for about 25 minutes. Flipping them halfway through will ensure even crispiness. Cook until golden brown and crispy.
Step 4
While the pork belly is cooking, combine all the sauce ingredients in a pan: gochujang, ketchup, gochugaru, minced garlic, sugar, corn syrup, and water. Stir well. Cook over medium-low heat, stirring constantly, until the sauce thickens slightly and doesn’t burn.
Step 5
Add the crispy pork belly to the thickened sauce in the pan. Stir quickly to coat all the pieces evenly with the sauce. Tossing over high heat for just 1-2 minutes will help the sauce adhere beautifully to the pork belly, making it even more delicious.
Step 6
Finally, arrange the prepared julienned green onions attractively on a serving plate. Top with the sauced pork belly ‘gangjeong’. Your crispy on the outside, tender on the inside pork belly ‘gangjeong’ is now ready to be enjoyed! Serve immediately while warm.
