Gochujang Glazed Pork Belly Skewers with Quick Cucumber Salad

1.Prepare the Marinade: In a medium bowl, whisk together the gochujang, soy sauce, honey/brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, smoked paprika, and black pepper until completely smooth.

2.Marinate the Pork: Place the pork belly cubes into a large zip-top bag or shallow dish. Pour the gochujang marinade over the pork, ensuring every piece is thoroughly coated. Seal and refrigerate for at least 2 hours, or preferably overnight.

3.Prepare the Skewers: If using wooden skewers, ensure they have been soaked. Thread the marinated pork belly cubes onto the skewers, leaving a small space between each piece to ensure even cooking.

4.Prepare the Cucumber Salad: While the grill heats, combine the thinly sliced cucumber, rice vinegar, sugar, and salt in a small bowl. Toss gently to coat. Set aside to allow the flavors to meld and the cucumber to slightly soften.

5.Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat (approximately 200°C to 230°C). Lightly oil the grates to prevent sticking.

6.Grill the Skewers: Place the pork belly skewers on the hot grill. Cook for 4 to 6 minutes per side, turning carefully, until the pork is deeply caramelized, slightly charred, and cooked through (internal temperature should reach 71°C/160°F). The sugars in the glaze will caramelize quickly, so watch carefully to prevent burning.

7.Rest and Serve: Remove the skewers from the grill and let them rest for 5 minutes. Drain any excess liquid from the cucumber salad.

8.Plating: Arrange the glazed pork belly skewers on a serving platter. Top generously with toasted sesame seeds and thinly sliced scallions. Serve immediately alongside the refreshing cucumber salad.