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Pork Belly and Kimchi Crispy Rice Paper Bites

by Herman
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Pork Belly and Kimchi wrapped in crispy rice paper
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This Crispy Pork Belly and Kimchi Bites recipe brings together the rich flavors of marinated pork belly, tangy kimchi, and fresh green onions, all wrapped in crispy rice paper. Perfect for appetizers or a delicious snack, these bites are easy to make yet packed with a delightful fusion of Asian-inspired flavors and textures!

What are Pork Belly and Kimchi Crispy Rice Paper Bites?

Crispy Pork Belly and Kimchi Bites combine marinated pork belly with savory kimchi and fresh green onions, all wrapped in rice paper and pan-fried until crispy. The recipe balances sweet, salty, and spicy notes with a satisfying crunch in each bite, making it a unique twist on traditional Asian street food-inspired dishes.

Why You’ll Love This Recipe

  • Easy to make: With just a few ingredients, this recipe is straightforward and rewarding.
  • Flavorful: Each bite is filled with the savory richness of pork, the tang of kimchi, and a hint of sweetness from the sugar and honey in the marinade.
  • Crispy texture: Pan-fried rice paper wrappers add a satisfying crunch to every bite.
  • Unique twist: The double-wrapped rice paper adds a unique texture, perfect for a party appetizer or snack.
  • Customizable: Adjust the heat level by adding more or less gochujang in the dipping sauce for a spicier or milder kick.

Ingredients

  • Pork Belly: This tender and flavorful cut is ideal for marinating and adds a juicy, rich flavor to each bite.
  • Soy Sauce: Adds a salty and umami depth to the pork belly without being overly salty.
  • Rice Vinegar: Provides a slight tanginess that helps balance the richness of the pork.
  • Sesame Oil: Enhances the marinade with a nutty aroma, giving the pork belly an extra layer of flavor.
  • Sugar: Balances out the saltiness and tang in the marinade and caramelizes slightly during pan-frying for a hint of sweetness.
  • Salt: Brings out the natural flavors of the ingredients without overpowering.
  • White Pepper: Adds a mild, earthy heat that complements the pork.
  • Kimchi: The tangy, spicy flavor of kimchi contrasts perfectly with the savory pork belly.
  • Green Onions: The green parts add a fresh flavor and mild spice to each bite.
  • Rice Paper: Creates the crunchy outer layer for each bite, adding texture.
  • Olive Oil: Used for pan-frying to get the rice paper wrapper crispy and golden brown.

Dipping Sauce

  • Soy Sauce: Forms the base of the dipping sauce, adding a salty umami flavor.
  • Gochujang: This spicy Korean chili paste adds heat and depth to the dipping sauce.
  • Honey: Provides a hint of sweetness to balance the heat from gochujang.
  • Water: Thins the sauce for the perfect consistency to coat each bite.

How to Make Pork Belly and Kimchi Crispy Rice Paper Bites

  1. Marinate the Pork: Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
  2. Cook the Pork: In a pan on medium heat, pan-fry pork belly on each side until golden brown and cooked through, about 3-4 minutes per side. Remove from heat.
  3. Assemble Bites: Dip one piece of rice paper in warm water, then add a few strips of pork belly, 1-2 tablespoons kimchi, and 1-2 green onion pieces. Fold both sides, then roll up to make a small package. Double wrap by dipping another rice paper in warm water and rolling it around the bite to make a small package.
  4. Pan-Fry the Bites: In a pan over medium heat, add 2 tablespoons olive oil and the wrapped bites. Fry on each side for about 3-4 minutes until crispy and golden brown.
  5. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, gochujang, honey, and water until smooth. Serve alongside the bites.

Storage

These bites are best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat in a pan for crispiness.

Tips

  • Double-wrapping: Ensure the bites stay intact and extra crispy by wrapping each bite in two layers of rice paper.
  • Adjust heat: If you prefer less spice, reduce the amount of gochujang in the dipping sauce.
  • Use smaller pork belly pieces: This helps to create uniform bites that cook evenly and fit nicely within the rice paper wrappers.

Pork Belly and Kimchi wrapped in crispy rice paper

Pork Belly & Kimchi Crispy Rice Paper Bites

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

1 pound pork belly, cut in 1 inch thin strips

2 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/2 tsp sesame oil

3 tsp sugar

1/2 tsp salt

Dash of white pepper

1/2 cup kimchi, drained

3 stalk green onion, use green parts only and cut into 2 inch pieces

16 small rounds rice paper (I used smaller rounds of rice paper but if you only larger sheets, just add more filling)

Olive oil for pan frying

Instructions

  1. Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
  2. In a pan on medium heat, pan fry pork belly on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
  3. Dip 1 piece of rice paper in warm water then add a few strips pork belly, 1-2 Tbsp kimchi, and 1-2 pieces of green onion strips. Fold both sides, then roll up to make a small package. Double wrap the bite by dipping another piece of rice paper in warm water and placing the bite into rice paper and rolling into small package.
  4. In a pan, over medium heat, add 2 Tbsp olive oil and wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.