Korean Crispy Pork Belly Bites with Gochugaru Glaze and Quick Pickles

Ingredients

• 1 1/4 lb pork belly, skin removed
• 2 tbsp gochugaru (Korean chili flakes)
• 3 tbsp coconut aminos
• 3 tbsp rice vinegar
• 5 minced garlic cloves
• 1 tbsp grated fresh ginger
• 8 oz daikon radish
• 3 Persian cucumbers
• 1/3 cup rice vinegar for pickles
• 2 tsp erythritol sweetener
• 5 sliced scallions
• 3 tbsp toasted sunflower seeds
• 2 tbsp avocado oil
• 2 tbsp toasted pumpkin seeds(optional)
• 1 tsp salt

Instructions

1. 1

   Cut pork belly into 1-inch cubes. Simmer in salted water with 2 smashed garlic cloves for 35 minutes until tender; drain and pat very dry.

2. 2

   Meanwhile, thinly slice daikon and cucumbers and toss with rice vinegar, erythritol, and salt; quick-pickle at least 30 minutes.

3. 3

   Sear the dried pork cubes in avocado oil in a hot skillet until all sides are deeply crisp, 8-10 minutes total; remove.

4. 4

   In the same pan, cook minced garlic and ginger 30 seconds, then add gochugaru and warm briefly.

5. 5

   Add coconut aminos and 3 tbsp rice vinegar with a splash of water; simmer to a glossy glaze.

6. 6

   Return the pork and toss to lacquer every cube.

7. 7

   Skewer or pile the pork bites, drain the pickles, and serve alongside.

8. 8

   Garnish with scallions, toasted sunflower seeds, and pumpkin seeds.