Spicy Pork Belly and Kabocha Squash in the Air Fryer

Ingredients:

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.

Preparation:

1. Preheat a 6-liter air fryer to 190°C.
2. Gochujang sauce:
   
   Combine gochujang, sesame oil, mirin, soy sauce, sugar, and garlic in a small bowl; set aside.
3. 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.
4. 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.
5. 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.