Crispy Pork Belly Korean-Style Waffles with Spicy Sauce

Ingredients

Instructions

1. 1

   Cut pork belly into strips about 1cm thick and 8cm long. Score the skin in a crosshatch pattern.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Place pork belly strips skin-side down and cook until skin is golden and crispy, about 10-12 minutes. Turn and cook meat side for 3 minutes.

3. 3

   In a bowl, combine soy sauce, honey, minced garlic, and white pepper powder. Pour glaze over pork belly and toss to coat. Cook for 2 minutes until caramelized.

4. 4

   Remove pork belly and set aside on paper towels. Cut into bite-sized pieces once cooled slightly.

5. 5

   In a large mixing bowl, whisk together flour, cornstarch, baking powder, and salt.

6. 6

   In another bowl, whisk together milk, eggs, and melted butter.

7. 7

   Combine wet and dry ingredients until just mixed. Do not overmix; batter should be slightly lumpy.

8. 8

   Preheat waffle maker. Lightly oil or butter it. Pour batter and cook according to machine instructions until golden brown, about 5 minutes per waffle.

9. 9

   In a small saucepan, combine gochujang, honey, rice vinegar, minced garlic, and sesame oil. Heat over low heat for 2 minutes, stirring constantly, until smooth and warm.

10. 10

    Place a warm waffle on a plate. Top with pork belly pieces.

11. 11

    Drizzle spicy sauce over the pork belly and waffle. Sprinkle with sesame seeds and fresh scallions.

12. 12

    Serve immediately while waffle is hot and crispy.