Spicy Gochujang Pork Belly Stir-fry
A bold and savory Korean stir-fry featuring succulent pork belly glazed in a fiery gochujang sauce, balanced with whole roasted garlic cloves.
Gochujang pork belly is a staple of Korean home cooking, celebrated for its perfect balance of spicy, savory, and slightly sweet flavors. The technique relies on searing the pork belly until it reaches a beautiful, crispy golden brown before allowing it to caramelize in the rich, fermented chili paste. This dish is exceptionally comforting when served alongside fluffy white rice, making it an ideal choice for a quick yet deeply satisfying meal.
Ingredients
- 500 g pork belly, cut into bite-sized pieces
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp korean chili powder
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 handful whole garlic cloves
- to taste black pepper
- 1 tsp toasted sesame seeds
Instructions
- 1Heat the Pan and Add Pork Belly
Heat a frying pan over medium heat. Once the pan is hot, add the bite-sized pieces of raw pork belly.
Tip: Ensure the pan is evenly heated before adding the meat for a better sear. - 2Sear the Pork Belly
Cook the pork belly pieces in the pan, flipping them occasionally with tongs until they are golden brown on both sides.
Tip: Cooking until golden brown ensures a crispy exterior and rich flavor. - 3Prepare the Gochujang Sauce
In a glass bowl, combine one spoonful each of gochujang, chili powder, soy sauce, sugar, and minced garlic. Stir the mixture well with a wooden spoon until combined, then add a sprinkle of pepper.
Tip: Adjust the sweetness or spice level by slightly varying the sugar or chili powder amounts. - 4Add Sauce and Garlic
Pour the prepared sauce mixture over the browned pork belly in the pan and add a handful of whole garlic cloves.
Tip: Adding whole garlic cloves at this stage allows them to roast and soften in the sauce. - 5Cook and Combine
Stir everything together in the hot pan, ensuring the pork belly and garlic cloves are thoroughly coated with the sauce. Continue cooking until the flavors are fragrant and the pork is cooked through.
Tip: Stir constantly to prevent the sauce from burning while it caramelizes around the meat.
