Spicy Gochujang Pork Belly Stir-fry
Tired of plain pork belly? Try this delicious Gochujang Pork Belly!
Perfect as a side dish for drinks or a hearty meal with rice! This Gochujang Pork Belly is a crowd-pleaser.
Main Ingredients- Pork Belly: 450-500g
- Garlic cloves: 5-7
Sauce Ingredients- Gochujang (Korean chili paste): 2 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Oyster sauce: 1 Tbsp
- Oligosaccharide (or corn syrup): 2 Tbsp
- Sugar: 2 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Oyster sauce: 1 Tbsp
- Oligosaccharide (or corn syrup): 2 Tbsp
- Sugar: 2 Tbsp
Cooking Instructions
Step 1
First, prepare the gochujang sauce. In a bowl, combine Gochujang (2 Tbsp), Gochugaru (1 Tbsp), Oyster sauce (1 Tbsp), and Oligosaccharide (2 Tbsp). Mix well. Cut the pork belly into bite-sized pieces and marinate about two-thirds of the sauce, mixing thoroughly. (You’ll use the remaining one-third for stir-frying!)
Step 2
Heat a pan over medium heat and add the marinated pork belly. Sear it until it turns a nice brown color. Once the surface starts browning, cut it into smaller pieces and set aside on a plate briefly.
Step 3
Now, prepare another pan for stir-frying. Add 2 Tbsp of sugar to the pan and cook over low heat, stirring gently. Be careful not to burn the sugar; let it melt slowly into a light caramel.
Step 4
As soon as the sugar begins to melt, resembling a light caramelization as shown in the picture, add the seared pork belly and garlic cloves (or sliced garlic) to the pan.
Step 5
Stir-fry the pork belly and garlic, ensuring they are coated with the melted sugar. Once the garlic starts to soften, add the remaining reserved sauce (one-third) and continue to stir-fry until the garlic is tender and the sauce is glossy. Keep an eye on the heat to prevent the sauce from burning.
Step 6
Transfer the deliciously stir-fried Gochujang Pork Belly to a serving plate. Sprinkle with sesame seeds for a nutty aroma and a perfect finish. Enjoy your flavorful meal!
