Twice Cooked Korean Pork Belly Recipe
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.
Servings 2 Servings
Calories 785kcal
Ingredients
- 350 g Pork Belly 12oz
- 25 g Gochujang Paste 1½ Tbsp
- 15 g Soft Brown Sugar 1¼ tablespoon
- 1 tablespoon Soy Sauce
- 1 tablespoon Mirin
- 1 teaspoon Sesame Oil
- 2 Garlic Cloves
- 2 tablespoon Cooking Oil
- 1 Red Chilli Pepper
- 300 g Asparagus Stems 12-18
- 1 Pinch Salt
Instructions
- Cut the pork belly into chunks roughly 1cm x 2cm (just under ½" by 1") in profile, and then place it in a 25cm (10") frying pan and just cover it with water. Turn the heat under the pan to medium-high and bring it to a boil, then reduce to a simmer and cook for 15 minutes, skimming off any foam that rises to the surface.
- Mix together the gochujang, sesame oil, soy sauce, mirin and brown sugar.
- Mince one of the garlic cloves and mix it through the sauce.
- Snap the woody base from the asparagus stems, then cut them into 5cm (2") lengths.
- Slice the second garlic clove as finely as you can.
- Cut the chilli pepper into 2-3mm (⅛") thick rings at a 45° angle to the pepper.
- Drain the pork and allow it to cool and continue to drain for 10 minutes.
- Heat a wok over a medium-high heat, and when it is 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.
Nutrition
Serving: 1 | Calories: 785kcal | Carbohydrates: 28g | Protein: 47g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 37g | Cholesterol: 147mg | Sodium: 1052mg | Fiber: 5g | Sugar: 18g
