Spicy Korean Pork Belly
Sweet, spicy, sticky, garlicky. This spicy Korean pork belly is rich and packed with so much flavor. Marinated in gochujang, Korean fermented chili paste, this pork belly balances the depth and intensity of the gochujang with the freshness of the garlic and ginger. Wrap the pork belly in perilla leaves or serve it on top of rice. A side of kimchi never hurts!
½ lb of pork belly, skinless or skin on
2 tsp of minced ginger
2 tsp of minced garlic, about 4 cloves
2 Tbsp chopped chinese chives or green onion, extra for garnish
1 medium sized onion, cut lengthwise
2 Tbsp of gochujang
2 Tbsp of rice syrup or honey
2 Tbsp of soy sauce
2 Tbsp of mirin
1 tsp fish sauce
1 tsp of gochugaru, add more or less depending on how spicy you want the dish
2 tsp of toasted sesame oil
1 tsp toasted sesame seeds-optional
- Rinse the pork belly under cold water. Pat dry.
- If the pork belly is not pre sliced, freeze pork belly for 30 minutes to an hour. This will make it easier to cut without tearing the meat.
- Once firm, cut pork belly into ¼ inch slices.
- Mix together the gochujang, rice syrup, soy sauce, mirin, fish sauce, gochugaru, and sesame oil. Microwave for 5-10 seconds for easier incorporation of the rice syrup and gochujang.
- Chop garlic, ginger and chives. Add to the marinade.
- Set aside 2 Tbsp of marinade.
- Mix the pork belly into the marinade. Marinade at room temp for 20-30 minutes (or up to overnight in the fridge).
- While pork belly is marinating, cut an onion lengthwise. Set aside.
- After pork belly is done marinating, heat a non stick pan over medium high heat.
- Place the onions into the pan with no oil.
- After 1-2 minutes, take out the pork belly out of the marinade and place on top of the onions. Scrape most of the marinade off the meat, or else the marinade will burn before the pork is done cooking.
- Turn the heat down slightly, and cook the pork on both sides for 3-4 minutes.
- When the pork is almost done, spoon the marinade that was set aside into the pan. Stir and cook for 1-2 minutes.
- Garnish with green onion and sesame seeds. Serve immediately.
This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc