Air Fryer Korean Spicy Pork
Why this recipe works
- Bold sweet-spicy glaze: Gochujang, soy sauce, brown sugar, garlic and ginger create a savoury-hot coating that clings to the pork as it cooks.
- Fast cooking: Thinly sliced pork shoulder cooks quickly in the air fryer while still browning at the edges.
- Low-mess method: The air fryer gives the pork a sticky, browned finish without the splatter of high-heat pan frying.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a little less gochujang and balance the marinade with a touch more soy sauce or sweetness to keep the glaze rounded.
- For more heat: Add gochugaru or chilli flakes to the marinade for sharper heat without making the sauce too loose.
- Keep the heat balanced: Serve with plain short-grain rice and fresh spring onion to soften the chilli warmth between bites.
Ingredient notes
- Use pork shoulder for juiciness: Pork shoulder has enough fat to stay tender during air frying, especially when sliced thinly.
- Gochujang varies: Different brands can be sweeter, saltier or hotter, so taste the marinade and adjust the seasoning if needed.
- Slice for even cooking: Thin, bite-sized strips cook quickly and expose more surface area for browning and glaze adhesion.
Common mistakes
- Do not overcrowd the basket: Spread the pork in a single layer and cook in batches if necessary; overcrowding traps steam and reduces browning.
- Watch the glaze near the end: The sugar and gochujang can darken quickly, so shake the basket during cooking and check the pork as it becomes sticky.
- Check the pork is cooked through: The pieces should be piping hot throughout with no pink remaining, especially when serving vulnerable diners.
Make-ahead tips
- Marinate ahead: The pork can be coated in the marinade and refrigerated in advance; keep it covered and chilled until ready to cook.
- Reheat in the air fryer: Reheat cooked pork at 180°C (355°F) until piping hot, shaking halfway so the glaze warms evenly.
- Freeze without the rice: Freeze the cooked pork separately from the rice, then defrost in the fridge before reheating for the best texture.
Equipment you'll need
Ingredients
Instructions
- Cook the short-grain rice in a saucepan according to the packet directions, then cover and keep warm. Slice the pork into thin, bite-sized strips so it cooks quickly and browns well. Finely grate the garlic and ginger into a mixing bowl.
- Add the gochujang, soy sauce, light brown sugar and 1 tsp of the toasted sesame oil to the bowl and stir until smooth. Add the pork and toss thoroughly so every piece is coated. Marinate for 25 minutes at room temperature, stirring once halfway through.
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Spread the pork out in the basket in a single layer; cook in batches if needed. Air-fry for 10 to 12 minutes, shaking twice, until browned, sticky and cooked through.
- Thinly slice the spring onion. Toss the hot pork with the remaining 1 tsp toasted sesame oil, then sprinkle over the spring onion and sesame seeds. Serve straight away with the warm rice.
Recipe notes
Tips
- For a stickier finish, let the pork sit in the warm air fryer basket for 1 minute after cooking so the glaze clings as it cools slightly.
- If serving to someone who is pregnant, elderly, or immunocompromised, make sure the pork is piping hot throughout with no pink remaining.
Substitutions
- Replace pork shoulder with pork belly for a richer, more indulgent result; drain off excess fat from the basket between batches if needed.
- Replace light brown sugar with maple syrup for a smoother sweetness and a looser glaze.
Storage
- Refrigerate up to 3 days
- Cool quickly and refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot, shaking halfway; the glaze will tighten as it heats. Freeze the cooked pork (without rice) for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame Soybeans
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