Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.25 cup gochujang, 2 minced chipotle peppers with 1 tablespoon adobo sauce, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, and 0.5 grated small Asian pear in a large mixing bowl.

2. 2

   Add 1.5 pounds of 1/2-inch thick sliced pork belly to the marinade, ensuring all pieces are thoroughly coated, then refrigerate for a minimum of 4 hours or ideally overnight.

3. 3

   Preheat a charcoal grill or an outdoor fire pit to a medium-high heat, allowing glowing embers to form for consistent fire-roasting.

4. 4

   Grill the marinated pork belly slices directly over the fire for 4 to 6 minutes per side, turning occasionally until each piece is beautifully charred, thoroughly cooked, and caramelized.

5. 5

   Remove the fire-roasted pork belly from the grill and allow it to rest for 5 minutes before slicing it into convenient bite-sized pieces.

6. 6

   Arrange the sliced pork belly elegantly on a serving platter and garnish with 1 teaspoon toasted sesame seeds and 2 chopped green onion stalks before serving.