If there’s one dish that can stop a conversation mid-sentence, it’s Korean BBQ pork belly. The irresistible combo of sweet, spicy, and umami-rich flavors paired with a crackly, golden-brown bite is simply too hard to ignore. This air fryer version of Korean BBQ pork belly bites is a modern twist on a beloved classic — you get all the deep, caramelized flavor of traditional BBQ with the crispiness you crave, and none of the mess. Perfect for game day snacks, party platters, or even a bold weeknight dinner, this dish is surprisingly simple but absolutely packed with flavor.
This recipe also leans heavily into the crispy pork belly air fryer trend — without sacrificing the authenticity of Korean flavors. It’s great for those looking for pork belly recipes that don’t require hours of oven roasting or deep frying. And yes, it delivers that addictive crunch that makes air fryer belly pork a go-to favorite these days.
Sweet & Spicy Korean BBQ Pork Belly Bites in the Air Fryer
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course, Snack
Cuisine Korean
Air fryer Essential for getting that crispy texture without deep frying. A basket-style or oven-style air fryer will work. If you’re using a smaller air fryer, you may need to cook in batches.
Mixing bowls One for marinating and one for tossing the pork with seasonings.
Tongs For flipping the pork belly bites mid-cook.
Lined baking sheet (optional) Useful if you want to rest the pork after air frying or glaze them further under a broiler.
Knife and Cutting Board For portioning your pork belly.
For the pork
- 1.5 lbs pork belly skinless and cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon rice vinegar to help dry the surface
For the marinade
- 3 tablespoons gochujang Korean fermented chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 teaspoons brown sugar
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds optional, for garnish
- 2 scallions thinly sliced (for garnish)
Optional glaze (for extra stickiness)
- 1 tablespoon gochujang
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon water
Prepare the pork belly
Start with skinless pork belly. You want a good meat-to-fat ratio; too fatty and it’ll feel greasy, too lean and you’ll miss that signature tenderness. Cut into 1-inch cubes — this size crisps up well in the air fryer and stays juicy inside.
Pat the pieces dry with paper towels. Toss them with salt, pepper, and a splash of rice vinegar. Let them sit for 5–10 minutes while you prepare the marinade. This step helps dry out the surface for better crisping — a common trick in pork belly air fryer recipe circles.
Marinate the pork
In a large bowl, mix gochujang, soy sauce, sesame oil, honey, brown sugar, garlic, ginger, and rice vinegar. This mixture should be thick and sticky — the kind that will cling to the pork and caramelize beautifully in the heat. Add the pork to the bowl and toss until every piece is coated. Let it marinate for at least 30 minutes, or up to overnight for deeper flavor. Even 15 minutes will make a difference.
Air fry to crispy perfection
Preheat your air fryer to 375°F. Spray or lightly brush the basket with oil to prevent sticking. Arrange the marinated pork belly bites in a single layer, leaving space between each piece. Air fry for 10 minutes, flip each piece, and cook for another 8–10 minutes until crispy, golden, and slightly charred at the edges.
Optional but recommended: Toss the cooked bites in the optional glaze (quick-simmered for a minute) for a glossy finish, and air fry for 2 more minutes to caramelize the surface. It gives them that saucy, sticky-sweet finish that screams Korean pork belly.
Garnish and serve
Transfer the crispy bites to a platter. Sprinkle with sesame seeds and sliced scallions for contrast and freshness. Serve immediately — they're best when piping hot with that just-crisped texture.
Pairings
These Korean BBQ pork belly bites are bold on their own, but shine even more when paired thoughtfully:
- Sticky rice or fried rice: The richness of pork belly needs something neutral. Jasmine rice or a scallion egg fried rice makes a perfect base.
- Pickled daikon or kimchi: A sharp, acidic counterpoint cuts through the fattiness and refreshes the palate between bites.
- Crisp lager or soju: The mild bitterness of beer or the clean, peppery finish of soju pairs well with spicy-sweet Korean BBQ flavors.
- Asian slaw or cucumber salad: Light, crunchy veggies balance out the dish. Try thinly sliced cucumber with sesame oil and vinegar for a simple side.
- Lettuce wraps: Serve with butter lettuce leaves, thin-sliced garlic, and ssamjang for a DIY wrap experience — very popular in traditional Korean pork belly meals.
FAQs
1. What type of pork belly should I use?
Look for skinless pork belly with a good meat-to-fat ratio. If your butcher only sells skin-on, you can trim the skin off with a sharp knife. For bite-sized air fryer cooking, the belly should be relatively even in thickness.
2. Can I use Trader Joe’s pork belly in the air fryer?
Yes! Trader Joe’s pork belly is pre-cooked, so just slice it and toss it in the Korean BBQ glaze before crisping it in the air fryer for 6–8 minutes at 375°F. It’s a great shortcut for those wanting a fast, flavor-packed option.
3. Why isn’t my pork belly crispy in the air fryer?
Moisture is the enemy of crispiness. Be sure to pat your pork dry, avoid overcrowding the basket, and use a slightly higher temp (375°F–400°F). If you marinate, let excess liquid drip off before air frying. Also, flipping halfway ensures even crisping.
4. Can I make this with other cuts of pork?
Yes, though pork belly is the best for that rich, tender texture. Pork shoulder can work, but it’s leaner and may not crisp as beautifully. Avoid pork loin — it's too dry for this style.
5. How do I adapt this into a pork belly recipes crispy oven version?
Preheat your oven to 400°F. Arrange marinated pork belly bites on a rack-lined baking sheet. Roast for 35–40 minutes, flipping halfway through. Broil for the last 2–3 minutes if needed for extra crispiness. It’s a great alternative if you don’t own an air fryer.
