Spicy Pork Belly and Kabocha Squash in the Air Fryer

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 1490, total fat 110 G., saturated fats 16 G., proteins 51 G., carbohydrates 72 G., fiber 5 G., cholesterol 143 mg, sodium 1675 mg, sugar 3 G.

In Korea, there are many recipes for the country's beloved pork belly, which is grilled whole, cooked on the stovetop, or baked in the oven. Air fryers are also becoming increasingly popular. This device is convenient for light, spatter-free frying. The pork belly turns out crispy and seared on the outside, while the inside remains tender and juicy. A few minutes before it's ready, brush it with spicy gochujang sauce, which will caramelize on the surface and turn into a delicious glaze. Cook kabocha squash in the air fryer along with the pork belly and serve with rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gochujang sauce

2 tablespoons Korean gochujang paste
1 tbsp dark sesame oil
1 teaspoon mirin
1 teaspoon soy sauce
1 teaspoon of sugar
1 clove garlic, finely grated

Brisket and pumpkin

Half a kabocha squash (about 600g), seeded and cut into wedges
1 piece of skinless pork belly (about 450 g)
1 green onion, thinly sliced diagonally
Toasted sesame seeds, for sprinkling
Boiled white rice, for serving
Special equipment: air grill with a capacity of 6 liters.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, kabocha pumpkin, green onions, chili paste, sesame oil, mirin (rice wine), sesame

Cooking the dish according to the recipe:

Preheat a 6-liter air fryer to 190°C.
Gochujang sauce:

Combine gochujang, sesame oil, mirin, soy sauce, sugar, and garlic in a small bowl; set aside.

Pork belly and pumpkin:

Spray the kabocha squash with cooking spray and sprinkle with 1/4 teaspoon salt. Set aside. Sprinkle the pork belly with 1/2 teaspoon salt and black pepper. Place in the basket of a 6-quart air fryer, then spray lightly with cooking spray. Cook until the pork belly is browned and crispy on top and around the edges, about 25 minutes.
Turn the pork belly over with tongs, then arrange the pumpkin pieces around the perimeter. Cook until the pork belly is crispy and the pumpkin is tender and charred, about 20 minutes. Brush the pork belly with the gochujang sauce. Cook until the sauce is slightly sticky and crispy, another 3-4 minutes.
Transfer the brisket to a plate and let it rest for 10 minutes (you can leave the pumpkin in the air fryer to keep it warm). Slice the brisket into 0.5-1 cm thick slices and brush with sauce, if desired. Sprinkle with green onions and sesame seeds and serve with the pumpkin, rice, and the remaining sauce.