1Combine Gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl to create the glaze. Reserve 2 tablespoons for later.

2Add the pork belly cubes to the remaining glaze, tossing to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

3While the pork marinates, prepare the kimchi slaw. In a large bowl, combine the chopped kimchi, shredded green cabbage, julienned carrot, sliced scallions, and chopped cilantro.

4In a small bowl, whisk together the lime juice, sugar, salt, and black pepper for the slaw dressing. Pour over the slaw ingredients and toss well to combine. Set aside.

5Preheat oven to 200°C (400°F) or prepare your grill for medium-high heat. Thread the marinated pork belly cubes onto metal or pre-soaked wooden skewers.

6Brush the skewers with olive oil. If using an oven, place skewers on a baking sheet lined with parchment paper. Cook for 30-35 minutes, turning every 10 minutes, until deeply caramelized and tender. If grilling, grill for 15-20 minutes, turning frequently, until cooked through with a nice char.

7During the last 5-10 minutes of cooking, brush the skewers with the reserved 2 tablespoons of glaze until glossy and slightly sticky.

8Serve the Gochujang Pork Skewers immediately with the fresh Kimchi Slaw. Garnish with sesame seeds.

9Enjoy this vibrant and flavorful dish.