1Prepare pork belly: Score the skin of the pork belly cubes in a crosshatch pattern, then pat them very dry with paper towels. Season generously with salt and black pepper.

2Render pork belly: Place the seasoned pork belly cubes skin-side down in a large, cold pan. Cook over medium-low heat for 20-25 minutes, turning occasionally, until golden brown and much of the fat has rendered. Drain and discard excess rendered fat.

3Finish pork belly: Increase the heat to medium-high and continue cooking, turning the pork belly, until all sides are deeply browned and crispy, about 10-15 minutes more. Remove the crispy pork belly from the pan and set aside.

4Make the sauce: In a small bowl, whisk together the gochujang, maple syrup, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.

5Glaze pork belly: Return the crispy pork belly to the pan. Pour the prepared gochujang sauce over the pork belly and toss well to coat. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened and beautifully coated each piece.

6Prepare the slaw: In a separate medium bowl, combine the julienned green apple, chopped kimchi, mayonnaise, and lime juice. Mix until all ingredients are well combined and coated.

7Serve: Arrange the glazed gochujang pork belly bites on a serving platter. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately with the tangy apple kimchi slaw on the side.