Spicy Sauteed Pork Belly

Serves
serves 4
Time
2 hours 30 minutes

MATT TAYLOR-GROSS

Published on November 26, 2015

This spicy pork recipe comes from the kitchen of Arang, in New York, where it's used to make ddukbokki, spicy rice cakes. Get the full recipe here.

Featured in: The Legend of New York's Korean Nachos

Ingredients

1 small white onion, roughly chopped
¹⁄₄ cup gochujang (Korean red chile paste)
2 tbsp. Korean red pepper flakes
2 tbsp. mirin
1 tbsp. soy sauce
3 garlic cloves, minced
1 (1/2-inch) piece ginger, peeled and minced
1 lb. pork belly, sliced 1/8-inch thick (about 16 slices)
2 tbsp. vegetable oil

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Instructions

Step 1

In a blender, puree the white onion until smooth, scraping the sides as needed. Transfer to a large bowl, add the gochujang, pepper flakes, mirin, soy sauce, garlic, and ginger, and whisk until smooth. Add the pork belly and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.

Step 2

Heat 1 tablespoon oil in a wok over medium-high until lightly smoking. Add half the pork slices and 2 tablespoons of the marinade and cook, flipping once, until caramelized and golden, about 5 minutes. Transfer the pork to a bowl, wipe out the wok, and return to the heat. Repeat cooking with the remaining oil, pork, and another 2 tablespoons of the marinade. Transfer the pork and its juices to a bowl and serve, or let cool and refrigerate for up to 3 days.

In a blender, puree the white onion until smooth, scraping the sides as needed. Transfer to a large bowl, add the gochujang, pepper flakes, mirin, soy sauce, garlic, and ginger, and whisk until smooth. Add the pork belly and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
Heat 1 tablespoon oil in a wok over medium-high until lightly smoking. Add half the pork slices and 2 tablespoons of the marinade and cook, flipping once, until caramelized and golden, about 5 minutes. Transfer the pork to a bowl, wipe out the wok, and return to the heat. Repeat cooking with the remaining oil, pork, and another 2 tablespoons of the marinade. Transfer the pork and its juices to a bowl and serve, or let cool and refrigerate for up to 3 days.