Gochujang Glazed Pork Belly SSam

Ingredients

• 2 lb Pork Belly (cut into 2‑inch cubes, skin left on for texture)
• 1/2 cup Soy Sauce (Korean ganjang, low sodium preferred)
• 2 Tbsp Brown Sugar (packed)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (fresh, minced)
• 2 Tbsp Gochujang (Korean red pepper paste) (spicy‑sweet paste)
• 1 Tbsp Sesame Oil (toasted, for flavor)
• 2 Tbsp Rice Wine (Mirin) (adds sweetness and deglazes)
• 1/2 tsp Black Pepper (freshly ground)
• 2 Green Onion (thinly sliced for garnish)
• 1 Tbsp Sesame Seeds (toasted)
• 1 head Iceberg Lettuce (separate leaves for wraps)

Instructions

1. Make the Marinade

   In a large mixing bowl combine soy sauce, brown sugar, minced garlic, minced ginger, gochujang, sesame oil, rice wine, and black pepper. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT10M

2. Marinate the Pork Belly

   Place the pork belly cubes in a resealable bag or bowl, pour the marinade over them, and massage to coat evenly. Seal and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

   Time: PT30M

3. Slow‑Cook the Pork

   Preheat the oven to 150°C (300°F). Transfer the marinated pork (including any excess sauce) to a Dutch oven, cover with its lid, and bake for 2 hours 40 minutes until the meat is fork‑tender.

   Time: PT2H40M

   Temperature: 150°C

4. Glaze and Finish

   Increase oven temperature to 200°C (400°F). Remove the lid, brush the pork pieces with a spoonful of the remaining sauce, and return to the oven for 10 minutes, or until the glaze is sticky and slightly caramelized.

   Time: PT10M

   Temperature: 200°C

5. Plate and Serve

   Transfer the pork to a serving plate, sprinkle toasted sesame seeds and sliced green onions on top. Arrange lettuce leaves on the side; let diners wrap pork in lettuce and enjoy.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

15g

Fat

30g

Fiber

2g