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The Spicy Sweet Pork Belly That's Completely Craveable

Updated: Aug 1, 2022

Pork belly has become my favorite meat to cook with over the last few months, as it can be used in so many different ways. This happens to be one of my favorite uses for it and one of my favorite dishes period. It is spicy without compromising flavor, it's sweet without being cloying, and it's savory without being salty. You could take this sauce and just use it with some rice and it would be delicious. Try this next time you've got some pork belly lying around.





Ingredients

1 pound pork belly, sliced

2 tbsp Gochujang

1/2 tbsp Gochugaru

1/2 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp honey

1 tbsp mirin

1 tbsp water


Sesame oil

Scallions and sesame seeds for garnish

Additional toppings include a fried egg, kimchi, blanched veggies


We'll start with the sauce, which can be made by simply combining the gochujang, gochugaru, dark soy, light soy, honey, mirin, and water in a small container. Microwave for a few seconds to loosen the honey and gochujang and set aside for later.


Place your pork belly in a pot of cold, salted water. Bring the water up to a simmer and cook for 5-8 minutes and remove from the water. Place the pork in a colander and run under cold water to clean off any scum stuck to the pork. Slice the pork into bite sized pieces. This simmering process makes the final product more tender and delicious.


Place a skillet over medium heat and add your pork once hot (oil is needed if using a stainless steel pan). In batches, brown the pieces on both sides and remove from the pan. Wipe out any excess fat and add your sauce to the pan. Keep the pan over medium low heat while the sauce bubbles and thickens slightly. Add your pork back into the thickened sauce and combine everything. The sauce should be thick enough to coat the back of a spoon. Take the pan off the heat and stream in a very small amount of sesame oil. Give this one last mix and check for final seasoning.

Place plenty of pork and sauce over white rice and enjoy!

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Hey, I'm Cameron, and I'm glad you're here. I post new recipes every week, all intended to build your confidence in the kitchen, each one with video tutorials to help. Craving something specific? Drop me a note in my contact form! 

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