Spicy Gochujang Pork Belly
A vibrant and flavorful Korean dish featuring tender pork belly marinated in a savory, spicy, and slightly sweet gochujang sauce, then seared to perfection for a delightful culinary experience.
Ingredients
- 1.5 lb pork belly cut into 1/2-inch thick slices
- 1/4 cup soy sauce low sodium
- 3 tbsp gochujang Korean chili paste
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil toasted
- 5 cloves garlic minced
- 1 tbsp ginger grated
- 1/2 tsp black pepper freshly ground
- 2 tbsp vegetable oil for cooking
- 1 tbsp sesame seeds for garnish (optional)
- 2 stalks green onions sliced for garnish (optional)
Instructions
- In a large bowl, combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until well combined and smooth.
- Add the pork belly pieces to the bowl and toss thoroughly to coat each piece with the marinade.
- Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours to overnight, allowing the flavors to deeply penetrate the pork.
- Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
- Once the pan is hot, add the marinated pork belly in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
- Sear the pork belly for 4-6 minutes per side, until it is caramelized, cooked through, and slightly crispy.
- Remove the cooked pork belly from the pan and let it rest for a few minutes before serving.
- Serve hot, garnished with sesame seeds and freshly sliced green onions, alongside steamed rice and your favorite Korean side dishes.
Notes
Serve with steamed white or brown rice, crisp lettuce leaves for wrapping, kimchi, and pickled radishes. For an extra crispy finish, broil the cooked pork belly for 2-3 minutes after searing. Leftovers make excellent additions to stir-fries or bibimbap bowls.