If you want a bold, satisfying dish that combines deep smoky flavor with a crisp, golden finish, try smoked and fried Korean pork belly. This preparation starts with a tender pork belly cut, wrapped in bacon, seasoned, gently smoked to build rich flavor, then quickly fried to achieve a crunchy exterior. The result is an addictive contrast of textures and a savory, slightly sweet glaze from the Korean sauce that brings everything together. It’s a great option for dinner, parties, or when you want to impress guests with something different yet approachable.
Pork belly is an incredibly versatile ingredient. It can be transformed into bacon, burnt ends, or served as smoky snack bites. In this recipe the combination of smoking and frying elevates the pork belly: smoking infuses a mellow, wood-driven character while frying renders the exterior to a satisfying crisp. The Korean-style sauce adds heat, umami and a touch of sweetness that complements the fatty richness of the meat. Below is a clear, easy-to-follow guide so you can recreate this at home.
Smoked and Fried Korean Pork Belly
10
15 mins
1 hr 30 mins
1 hr 45 mins
Ingredients
- 1 (6-8 pound) slab of pork belly skinless
- Use your favorite pork seasoning or rub, enough to season the meat generously
- 1 pound Bacon
- Toothpicks for securing bacon
- 1-2 cups Corn starch
- Canola oil or other neutral frying oil
- Toasted sesame seeds for garnish
- 2 tbsp Fresh parsley chopped
Korean Sauce
- 1 cup Gochujang
- ½ cup Honey
- 1 tsp Rice wine vinegar
- 1 tsp Apple cider vinegar
- 1 tbsp Soy sauce
- 1 tbsp Garlic powder
- 2 tbsp Chili powder
- ½ cup Water (add gradually to achieve desired consistency)
Instructions
- Cut the pork belly into 1–2 inch cubes. It’s easier and safer to cut when the meat is cold, so work straight from the refrigerator.
- Place the cubes in a large bowl and season generously with your preferred pork rub. Make sure each piece is well coated for good flavor throughout.
- Prepare the bacon by slicing off about one-quarter of each slice if needed so the bacon wraps the pork cubes evenly. Wrap each cube with bacon and secure with a toothpick. Continue until all cubes are wrapped.
- Preheat your smoker to 250°F (around 120°C) and use a mild fruit wood such as apple for smoking. Arrange the wrapped cubes on a wire rack and place a drip pan underneath to catch rendered fat.
- While the pork smokes, make the Korean sauce. In a medium bowl whisk together gochujang, honey, soy sauce, rice wine vinegar, apple cider vinegar, garlic powder, chili powder and water. Adjust the water a little at a time until you reach a smooth, spoonable consistency.
- Smoke the bacon-wrapped pork belly until the internal temperature reaches about 150°F (65°C). This gentle smoking step builds flavor without overcooking.
- Heat canola oil in a deep pan to 325–350°F (160–175°C) for frying. Toss each smoked cube lightly in corn starch, shake off the excess, and fry in small batches (2–3 pieces at a time) for about 2 minutes or until the exterior is crisp to your liking.
- Drain the fried pieces on a wire rack to remove excess oil. Transfer them to a large bowl, pour the prepared Korean sauce over the hot pieces and toss to coat evenly.
- Garnish with toasted sesame seeds and chopped fresh parsley for color and a bit of brightness.
- Serve immediately while hot and crisp. These pork belly bites pair well with steamed rice, pickled vegetables, or as a rich appetizer to share.
If you’d like to vary the recipe, try adjusting the level of heat in the sauce, swapping honey for brown sugar, or experimenting with different smoking woods to change the flavor profile. The method—smoke to impart depth, then fry for texture—works with many seasonings and glazes, so feel free to make it your own. The interplay of smoky, sweet, spicy and crunchy elements is what makes this dish so appealing.
Have you tried this approach to pork belly? Share your experience or any tweaks you made to the seasoning and sauce. This recipe is designed to be adaptable, so use it as a starting point and build on the flavors you love.
Video
A video demonstration is often helpful to watch the wrapping, smoking and frying steps in action. If you have a cooking or recipe video library you prefer, search for a smoked-and-fried pork belly demonstration to follow along visually.
Items Used In This Recipe
Hasty-Bake Grill/Smoker
Meater Plus
Charcoal Chimney
Charcoal Starters
Heat Resistant gloves