Gochujang-Glazed Pork Belly Recipe

Gochujang-Glazed Pork Belly is a magnificent dish that blends the richness of pork with the tantalizing heat and depth of Korean chili paste known as gochujang. This recipe showcases the art of slow cooking, transforming a humble cut of meat into a tender, flavorful centerpiece. The combination of sweet, spicy, and savory flavors, paired with the decadent texture of pork belly, makes this dish not only appealing to the palate but also a visual delight on the table.

Gochujang-Glazed Pork Belly Recipe

Gochujang Pork Belly is a flavorful Korean dish featuring tender, slow-roasted pork belly glazed with a spicy and sweet gochujang marinade. It's perfect for a hearty main course.

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Prep Time 15

Cook Time 2 50

Total Time 3 5

Course Main Course

Cuisine Korean

Servings 4

Calories 450 kcal

Ingredients

1 lb pork belly skin scored
3 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 tablespoon sesame oil
2 green onions finely chopped for garnish
toasted sesame seeds for garnish

Instructions

Preheat the oven to 300°F (150°C).
In a bowl, mix gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil to create a marinade.
Rub the marinade generously over the pork belly, ensuring it penetrates the scored skin.
Place the marinated pork belly in a roasting pan and cover tightly with aluminum foil.
Roast in the oven for 2.5 hours, basting every 30 minutes with remaining marinade.
After 2.5 hours, remove the foil and increase the oven temperature to 425°F (220°C).
Roast uncovered for an additional 20-30 minutes until the skin is golden brown and crispy.
Let the pork belly rest for 10 minutes before slicing.
Slice into thick pieces and garnish with green onions and toasted sesame seeds.

Notes

Let the pork belly rest before slicing to ensure juiciness.

Keyword gochujang, Korean cuisine, main dish, pork belly, roasted, spicy