Daniel's Bibim Belly Recipe

 

Bibimbap-sauce tossed crispy pork belly, served with cucumber salad, sticky rice, and sesame bok choy.

 

⏱️ Time: ~30 minutes
🍽️ Serves: 2–3

The fish sauce + smoked honey marinade gives umami and a sweet char note; the double dredge and double fry are the classic Asian trick for a glassy, shatter-crisp crust on fatty pork.

 

Pork Belly

Ingredients

Pork & Marinade

• 1 lb (450g) skinless pork belly, cut into 1-inch cubes
• 1.5 tbsp fish sauce
• 1.5 tbsp soy sauce
• 1 tbsp smoked honey (or honey + a few drops liquid smoke)
• 1 tsp MSG
• 2 cloves garlic, grated
• 1 tsp grated ginger (optional)

Dredge

• 1/2 cup all-purpose flour
• 1/2 cup cornflour (cornstarch)
• 1/2 tsp salt
• 1/2 tsp white pepper
• Neutral oil for deep frying

Bibim Sauce (Tossing Glaze)

• 2 tbsp gochujang
• 1 tbsp toasted sesame oil
• 1 tbsp smoked honey (or sugar)
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds

Method

1. Toss pork cubes in the marinade and let sit 15 min while you prep everything else.
2. Mix the sauce in a large bowl; set aside. Heat oil to 325°F (165°C).
3. Lift pork from marinade, toss in the combined flour/cornflour to coat well, let sit 5 min so the coating goes tacky — this is what makes it crisp.
4. First fry: 325°F, 4–5 min until pale gold and cooked through. Drain.
5. Second fry: crank oil to 375°F (190°C), fry 30–60 sec until deep golden and crackly. Drain on a rack.
6. While hot, tip the pork into the sauce bowl and toss 10 seconds to coat. Top with sesame seeds.

 

Cucumber Salad

Ingredients

• 1 large cucumber, smashed and torn into bite pieces
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1/2 tsp sugar
• Pinch salt + chili flakes

Method

Toss and let sit 10 min; drain off excess water before serving.

Sticky Rice

Ingredients

• 1 cup glutinous (sweet) rice

Method

Rinse until the water runs clear, soak if you have time, then steam over simmering water 20–25 min until translucent and tender. A rice cooker on the sticky/sweet setting also works. Start this first.

 

Pan-Fried Bok Choy

Ingredients

• 2 heads baby bok choy, halved lengthwise
• 1 clove garlic, sliced
• Pinch salt
• 1 tsp neutral oil + 1/2 tsp toasted sesame oil to finish

Method

Heat neutral oil in a hot pan, lay bok choy cut-side down, sear 2 min until charred. Add garlic and a splash of water, cover 1 min to steam through. Off heat, drizzle the sesame oil.