Crying Tiger Korean Kimchi‑Free Spicy Pork Belly Rolls

Ingredients

• 600 g Pork belly strips
• 150 g Daikon radish, pickled and sliced into thin strips
• 2 Jalapeño, thinly sliced
• 2 tbsp Gochugaru (Korean red pepper flakes)
• 3 tbsp Soy sauce (low-sodium)
• 1 tbsp Rice vinegar
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 2 tbsp Olive oil
• 1/2 tsp Black pepper(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Pat the pork belly strips dry, then season lightly with black pepper.

2. 2

   In a bowl, combine gochugaru, soy sauce, rice vinegar, minced garlic, grated ginger, and olive oil to make the glaze; set aside.

3. 3

   Lay a pork belly strip flat, place a strip of pickled radish and a few jalapeño slices at one end, and roll tightly; secure with a toothpick if needed. Repeat for all strips.

4. 4

   Arrange the rolls on a baking sheet lined with parchment paper. Brush each roll generously with the gochugaru glaze.

5. 5

   Roast in the preheated oven for 20 minutes, turning once and re‑basting with glaze, until the pork is crispy and the glaze caramelizes.

6. 6

   Remove from oven, let rest 5 minutes, then slice each roll into bite‑size pieces and serve hot.