Gochujang Pork Belly

Ingredients

• 1½ lb pork belly, skin on
• ½ cup gochujang
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• ½ cup water
• 2 green onions, sliced (optional)
• 1 tsp sesame seeds (optional)
• 3 cup cooked white rice

Steps

1. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2. In a large, oven-safe skillet or Dutch oven, sear the pork belly skin-side down over medium-high heat for 10-15 minutes until golden brown and crispy. Drain excess fat, then sear other sides for 5 minutes each.
3. While pork sears, whisk together gochujang, soy sauce, mirin, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and water in a bowl to create the sauce.
4. Pour the sauce over the seared pork belly in the skillet. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
5. Braise for 60-75 minutes, or until the pork belly is very tender. Uncover for the last 15 minutes to allow the sauce to thicken slightly.
6. Remove pork belly from the oven, let rest for 5 minutes, then slice into thick pieces. Spoon extra sauce over the pork.
7. Serve the gochujang pork belly immediately with cooked white rice, garnished with sliced green onions and sesame seeds if desired.