Korean Pork Belly

Ingredients

• 2 lb pork belly, skin on
• 6 clove garlic
• 2 inch ginger
• 1 onion
• 4 green onions (optional)
• ¼ cup soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp black peppercorns
• 4 cup water
• 1 tbsp sesame oil (optional)
• 12 lettuce leaves (optional)
• 2 tbsp gochujang (Korean chili paste) (optional)
• 1 tbsp sriracha (optional)

Steps

1. Cut the pork belly into large, roughly 2-inch thick pieces. Smash the garlic cloves and slice the ginger and onion.
2. In a large pot, combine pork belly, smashed garlic, sliced ginger, sliced onion, soy sauce, mirin, sugar, black peppercorns, and water. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork belly is very tender.
4. Remove pork belly from the pot and let it cool slightly. Slice into thin, bite-sized pieces.
5. For crispy skin, you can pan-fry the sliced pork belly briefly on medium-high heat until the skin is golden and crisp.
6. Serve the pork belly hot with optional lettuce leaves for wrapping, fresh green onions, and a dipping sauce made from gochujang and sriracha, if desired.