Korean Gochujang Pork Belly Skewers

In a medium bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, and black pepper. Whisk until well combined.

Add the cubed pork belly to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Preheat your grill to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.

Thread the marinated pork belly onto the skewers, leaving a small space between each piece.

Grill the skewers for 12-15 minutes, turning every 3-4 minutes, until the pork belly is cooked through, caramelized, and slightly crispy.

Remove from the grill and let rest for 2 minutes before serving.