Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of mirin, 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 tablespoon of brown sugar, 2 whole star anise pods, 1 tablespoon of sesame oil, and 0.5 teaspoon of black pepper in a medium bowl to create the marinade.

2. 2

   Pat dry 1.5 kilograms of pork belly thoroughly with paper towels, then place it into a large dish or a heavy-duty ziplock bag and pour the entire marinade mixture over the meat, ensuring all sides are coated evenly.

3. 3

   Marinate the pork belly in the refrigerator for a minimum of 4 hours, or preferably overnight, turning it occasionally to ensure even flavor distribution.

4. 4

   Preheat your oven to 175 degrees Celsius, then place the marinated pork belly skin-side up on a wire rack set over a roasting pan filled with 1 cup of water, ensuring the star anise pods remain with the pork.

5. 5

   Roast the pork belly for 1.5 hours, then increase the oven temperature to 200 degrees Celsius and continue roasting for another 30-45 minutes, or until the skin is crispy and the internal temperature reaches 70 degrees Celsius.

6. 6

   Remove the roasted pork belly from the oven, loosely tent it with aluminum foil, and let it rest for 15 minutes before slicing it into 1-centimeter thick pieces.

7. 7

   Garnish the sliced pork belly with 2 thinly sliced green onions before serving warm.