Spicy Gochujang Braised Pork Belly
Spicy Gochujang Braised Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on or off, cut into 1 1/2-inch cubes
- 4 cups water
- 1 inch ginger, sliced
- 4 cloves garlic, smashed
- 2 green onions, white parts, roughly chopped
For the Braising Sauce
- 1/4 cup gochujang, (Korean chili paste)
- 1 tablespoon gochugaru, (Korean chili flakes), adjust to taste
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar, packed
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper
- 1 cup water or reserved pork cooking liquid
For Garnish
- 2 green onions, green parts, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the pork belly: In a large pot or Dutch oven, combine the pork belly cubes, 4 cups of water, sliced ginger, smashed garlic, and chopped white parts of green onions. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes. This step helps tenderize the pork and remove impurities.
⏱️ 35 min
- 2
While the pork is simmering, prepare the braising sauce. In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
⏱️ 10 min
- 3
After 30 minutes, drain the pork belly and discard the cooking liquid and aromatics. Rinse the pork belly cubes under cold water to remove any scum. Pat the pork belly dry with paper towels.
⏱️ 5 min
- 4
Return the cleaned pork belly to the same pot or Dutch oven. Add the prepared braising sauce and 1 cup of water (or reserved pork cooking liquid if you prefer, strained). Stir to coat the pork belly evenly with the sauce.
⏱️ 5 min
- 5
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and braise for 1 hour, stirring occasionally to prevent sticking and ensure even cooking. The sauce should be gently bubbling.
⏱️ 60 min
- 6
After 1 hour, remove the lid and continue to simmer uncovered for another 15-20 minutes, or until the sauce has thickened to a glossy, rich consistency and the pork belly is fork-tender. If the sauce becomes too thick, you can add a tablespoon or two of water.
⏱️ 20 min
- 7
Taste and adjust seasoning if necessary. Serve the spicy gochujang braised pork belly hot, garnished with sliced green onions and toasted sesame seeds. It pairs wonderfully with steamed rice and kimchi.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Braised Pork Belly
For the Pork Belly
- 2 pounds pork belly, skin on or off, cut into 1 1/2-inch cubes
- 4 cups water
- 1 inch ginger, sliced
- 4 cloves garlic, smashed
- 2 green onions, white parts, roughly chopped
For the Braising Sauce
- 1/4 cup gochujang, (Korean chili paste)
- 1 tablespoon gochugaru, (Korean chili flakes), adjust to taste
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar, packed
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper
- 1 cup water or reserved pork cooking liquid
For Garnish
- 2 green onions, green parts, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the pork belly: In a large pot or Dutch oven, combine the pork belly cubes, 4 cups of water, sliced ginger, smashed garlic, and chopped white parts of green onions. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes. This step helps tenderize the pork and remove impurities.
⏱️ 35 min - 2
While the pork is simmering, prepare the braising sauce. In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
⏱️ 10 min - 3
After 30 minutes, drain the pork belly and discard the cooking liquid and aromatics. Rinse the pork belly cubes under cold water to remove any scum. Pat the pork belly dry with paper towels.
⏱️ 5 min - 4
Return the cleaned pork belly to the same pot or Dutch oven. Add the prepared braising sauce and 1 cup of water (or reserved pork cooking liquid if you prefer, strained). Stir to coat the pork belly evenly with the sauce.
⏱️ 5 min - 5
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and braise for 1 hour, stirring occasionally to prevent sticking and ensure even cooking. The sauce should be gently bubbling.
⏱️ 60 min - 6
After 1 hour, remove the lid and continue to simmer uncovered for another 15-20 minutes, or until the sauce has thickened to a glossy, rich consistency and the pork belly is fork-tender. If the sauce becomes too thick, you can add a tablespoon or two of water.
⏱️ 20 min - 7
Taste and adjust seasoning if necessary. Serve the spicy gochujang braised pork belly hot, garnished with sliced green onions and toasted sesame seeds. It pairs wonderfully with steamed rice and kimchi.
⏱️ 10 min