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Zesty Sweet Crispy Soy Pork

It's zesty, it's sweet, it's crispy, it's....soy?! That's right - we tried to make a jingle, but then we decided we'd just make our soy pork instead, and, well, we want you to join in on the fun! We're bringing the Korean kitchen to you, and these pork belly bites are the best way to do that (well, in our opinion, at least). Go on, give 'em a shot for your next barbecue. You won't be sorry (we promise).

Community Member
May 25, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Zesty Sweet Crispy Soy Pork

Ingredients

for 4 servings

  • 3 ½ cups pork belly (1.6 kg), cubed
  • 1 large onion, sliced
  • 1 green bell pepper, chopped
  • 6 cloves garlic, minced
  • 1 carrot, sliced
  • 3 slices green onion, for garnish
  • 4 tablespoons soy sauce
  • 1 lemon, squeezed and zested
  • 2 tablespoons Ssamjang Korean paste
  • 1 teaspoon dark soy sauce
  • 1 cup potato starch (125 g)
  • 2 cups flour (250 g)
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons brown sugar

Nutrition Info

  • Calories 1350
  • Fat 85g
  • Carbs 115g
  • Fiber 8g
  • Sugar 12g
  • Protein 28g

Estimated values based on one serving size.

Preparation

  1. In a bowl, mix together flour, potato starch, and seasonings (paprika, onion powder, garlic powder, cayenne, and white pepper). Add in pork belly cubes and stir to coat.
  2. Heat vegetable oil in a wok and, on medium heat, deep fry pork belly cubes until brown and crispy. Remove and set aside.
  3. Remove oil from wok and in the same pan, add minced garlic , Ssamjang, soy sauce, dark soy, lemon juice, and lemon zest. Add brown sugar and reduce sauce (evaporate water) for 2 minutes on medium-high heat.
  4. Add pork belly to pan and toss to coat pork with sauce. Stir for 2 minutes and add sliced onions, cooking for 2 minutes to slightly soften the onions.
  5. Then, add bell pepper and carrots and combine, allowing sauce to marinate pork and vegetables thoroughly.
  6. Plate pork belly and top with green onions and a spritz of lemon juice.
  7. Serve warm.

Ingredients

for 4 servings

  • 3 ½ cups pork belly (1.6 kg), cubed
  • 1 large onion, sliced
  • 1 green bell pepper, chopped
  • 6 cloves garlic, minced
  • 1 carrot, sliced
  • 3 slices green onion, for garnish
  • 4 tablespoons soy sauce
  • 1 lemon, squeezed and zested
  • 2 tablespoons Ssamjang Korean paste
  • 1 teaspoon dark soy sauce
  • 1 cup potato starch (125 g)
  • 2 cups flour (250 g)
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons brown sugar

Nutrition Info

  • Calories 1350
  • Fat 85g
  • Carbs 115g
  • Fiber 8g
  • Sugar 12g
  • Protein 28g

Estimated values based on one serving size.

Preparation

  1. In a bowl, mix together flour, potato starch, and seasonings (paprika, onion powder, garlic powder, cayenne, and white pepper). Add in pork belly cubes and stir to coat.
  2. Heat vegetable oil in a wok and, on medium heat, deep fry pork belly cubes until brown and crispy. Remove and set aside.
  3. Remove oil from wok and in the same pan, add minced garlic , Ssamjang, soy sauce, dark soy, lemon juice, and lemon zest. Add brown sugar and reduce sauce (evaporate water) for 2 minutes on medium-high heat.
  4. Add pork belly to pan and toss to coat pork with sauce. Stir for 2 minutes and add sliced onions, cooking for 2 minutes to slightly soften the onions.
  5. Then, add bell pepper and carrots and combine, allowing sauce to marinate pork and vegetables thoroughly.
  6. Plate pork belly and top with green onions and a spritz of lemon juice.
  7. Serve warm.

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