This twice cooked Korean pork belly features a gochujang based sticky coating and is lightened up with fresh and vibrant asparagus.
You will find food with influences from all over the world on my site and the emphasis is on “influences”.
I don’t pick up other recipes and tweak them, I pick up ingredients and cook with them. The ingredients that we have in the pork belly recipe are very much Korean.
I may or may not have put them together in a Korean way, I have however put them together in a tasty way.
The initial cooking technique for the pork belly here is fairly reminiscent of my sticky pork belly and pineapple.
We boil the pork to begin with to get the cooking process started.
We then stir fry it and finish with asparagus, and finally a pretty simple glaze of brown sugar, gochujang, soy and mirin.
For those not familiar, gochujang is a Korean fermented chilli and bean paste.
I am a relative newbie at cooking with it but it is one ingredient that is featuring in lots of my cooking of late. Not least in this delicious and rally rather simple steamed Korean chicken breast.
Preparing the Pork Belly.
I love pork belly, I almost always have some in the freezer. It is cheap and has so much flavour.
I tend to buy it in great big slabs and cut it into portions for two at 350g. I always take off a couple of slices 1-1.5cm thick to roast as pork belly slices and I grind any offcuts.
It is unlikely that you will be able to buy pork belly cut up into the size that we want for this Korean inspired recipe. As a result, you are gonna need to break out your knife!
Make sure you sharpen it!
Place the pork belly skin side down on your chopping board. and cut it into strips 2cm or 3/4″ wide.
Then take those strips and cut them into batons 1cm wide leaving the skin at the top of each baton.
Serving Suggestions and Variations.
I serve this Korean pork belly over boiled rice, it really is a bit of a stalwart side when I am cooking.
It is simple, neutral and carries all of the flavours from the main dish throughout the meal!
But sides… erm aside, this recipe begs to be played with!
Asparagus appears in this recipe because it is asparagus season.
Later in the summer, I will add some french beans or runner beans. You could also use snap peas or mangetout.
In winter I have been using broccoli or cauliflower, just cut them into fairly small 1-1.5cm florets.
I have even done this with Brussels sprouts, but you do need to parboil them for a couple of minutes first.
Korean influences are at the centre of this stunning pork belly recipe that features gochujang, sesame oil, mirin and fuses it with very European asparagus.
- 350 g (12.25 oz) Pork Belly
- 25 g (0.75 oz) Gochujang
- 15 g (0.5 oz) Brown Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin
- 1 Tsp Sesame Oil
- 2 Garlic Cloves
- 2 Tbsp Cooking Oil
- 1 Mild Red Chilli Pepper
- 400 g (14 oz) Asparagus
- Pinch of Salt
- Cut the pork belly into cubes roughly 1cm x 2cm in profile.
- Place in a pan and just cover with water.
- Bring to a boil then simmer for 15 minutes.
- Skim off any foam as the pork is cooking.
- Mix together the gochujang, soy sauce, mirin and brown sugar.
- Mince one of the garlic cloves and mix through the sauce.
- Snap the woody base from the asparagus, then cut it into 5cm lengths.
- Slice the second garlic clove as finely as you can.
- Slice the chilli pepper on an angle.
- Drain the pork and allow to cool for 10 minutes.
- Heat a wok over a medium high heat.
- When hot add the cooking oil and then throw in the pork.
- Cook for 10 minutes tossing around in the pan every few minutes, you will need to drain off the fat 2 or 3 times.
- Add the asparagus, sliced garlic and sliced chilli pepper and stir fry for 2 minutes.
- Pour over the sauce and cook for a final 2 minutes.
Amount Per Serving: Calories: 785Total Fat: 55gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 147mgSodium: 1052mgCarbohydrates: 28gFiber: 5gSugar: 18gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.