Serves 6
120 min
Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade
Recipe GLPR8db3b8132263c8
Succulent grilled pork belly cubes marinated in a savory-sweet gochujang sauce, threaded onto skewers with fresh zucchini, cherry tomatoes, and red bell pepper. This Korean-inspired dish delivers a perfect balance of heat, sweetness, and umami flavors, ideal for outdoor grilling.
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Ingredients
2 tablespoons gochujang
2 tablespoons honey
2 teaspoons sake
2 teaspoons soy sauce
1 teaspoon vegetable oil
1 1/4 pounds boneless, skinless pork belly, cut into 1-inch cubes
1 small zucchini, halved lengthwise and cut crosswise into 1-inch-thick half-moons
1/2 pint cherry tomatoes
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
Directions
In a small bowl, whisk together gochujang, honey, sake, soy sauce, and vegetable oil until smooth and well combined, creating a marinade base.
Place the pork belly cubes in a large mixing bowl and pour the gochujang marinade over them. Toss well to coat all pieces evenly.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
While the pork marinates, soak wooden skewers in water for 30 minutes to prevent charring, then pat the zucchini, cherry tomatoes, and red bell pepper dry with paper towels.
Remove the marinated pork from the refrigerator and preheat your grill to medium-high heat.
Thread the pork belly cubes, zucchini half-moons, cherry tomatoes, and red bell pepper pieces alternately onto the prepared skewers, dividing ingredients evenly among 6 skewers.
Place the kebabs on the preheated grill, reserving any excess marinade for basting. Grill for 12 to 15 minutes, turning every 3 to 4 minutes and basting occasionally with the reserved marinade, until the pork reaches an internal temperature of 145°F.
Remove the kebabs from the grill and let rest for 2 to 3 minutes before serving.
