Spicy Korean Pork Belly Recipe
A vibrant and savory Korean dish featuring tender pork belly coated in a rich, spicy gochujang sauce. This quick and easy recipe is perfect for a flavorful weeknight dinner and brings authentic Korean taste to your table.
Ingredients
- 250 g Pork Belly thinly sliced
- 2 Tbsp Gochujang Korean chili paste
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin sweet cooking rice wine
- 1 Tsp Sugar
- ¼ Tsp Black Pepper ground
Instructions
- 1. If your pork belly isn't already thinly sliced, carefully slice it into bite-sized pieces, about ¼-inch thick.
- 2. In a medium bowl, combine the gochujang, soy sauce, mirin, sugar, and black pepper. Mix well until you have a smooth marinade.
- 3. Add the thinly sliced pork belly to the bowl with the marinade. Toss until all the pork pieces are thoroughly coated. For deeper flavor, cover the bowl and marinate for at least 15-30 minutes at room temperature, or up to an hour in the refrigerator.
- 4. Heat a large skillet or wok over medium-high heat. There's no need to add extra oil as the pork belly will render its own fat.
- 5. Add the marinated pork belly to the hot skillet. Spread it out in a single layer if possible, cooking in batches if necessary to avoid overcrowding the pan.
- 6. Cook, stirring occasionally, for 10-15 minutes, or until the pork belly is cooked through, tender, and slightly caramelized with crispy edges.
- 7. Serve the spicy Korean pork belly immediately with steamed white rice and your favorite Korean side dishes.
Notes
For best results, marinate the pork for at least 30 minutes, or even up to 2 hours in the refrigerator. Adjust the amount of gochujang to your preferred spice level. Serve hot with steamed white rice, fresh lettuce wraps, kimchi, and other banchan (Korean side dishes). You can also add sliced onions or bell peppers to the pan during the last few minutes of cooking for added vegetables.