Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of pork belly pieces with 0.25 cup gochujang, 2 tablespoons gochugaru, 0.25 cup soy sauce, 2 tablespoons mirin, 4 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons brown sugar, and 1 tablespoon sesame oil; mix well and marinate for at least 20 minutes.

2. 2

   Heat a clay pot over medium heat, add the marinated pork belly, and stir-fry for 5 minutes until lightly browned.

3. 3

   Add 2 tablespoons of thinly sliced fresh galangal, 1 medium sliced onion, 2 medium cubed potatoes, and 2 medium sliced carrots to the clay pot with the pork.

4. 4

   Pour in 2 cups of water or vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover the clay pot, and cook for 45 minutes, stirring occasionally.

5. 5

   Continue cooking for an additional 15 minutes, or until the pork is tender and the vegetables are cooked through.

6. 6

   Garnish the Galangal-Infused Spicy Pork Belly Clay Pot with 2 chopped green onions and 1 teaspoon of toasted sesame seeds before serving hot.