Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of gochujang, 1 tablespoon of chipotle powder, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 2 tablespoons of brown sugar, 4 cloves of minced garlic, 1 inch of grated fresh ginger, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to form the curing paste.

2. 2

   Thoroughly rub the entire 1 pound pork belly with the prepared curing paste, ensuring an even coating on all sides.

3. 3

   Place the coated pork belly in an airtight container or a resealable bag and refrigerate for at least 24 hours, up to 48 hours, allowing the flavors to penetrate and the pork to cure.

4. 4

   After curing, remove the pork belly from the container, rinse it gently under cold water to remove excess paste, and pat it completely dry with paper towels.

5. 5

   Thinly slice the cured pork belly into 0.25-inch thick pieces across the grain for optimal tenderness.

6. 6

   Heat a large pan or grill to medium-high heat, then cook the sliced pork belly for 3-4 minutes per side until deeply caramelized and crispy.

7. 7

   Drizzle the cooked pork belly with 1 teaspoon of toasted sesame oil and garnish with 2 tablespoons of freshly chopped green onions before serving immediately.