Easy Gochujang Pork Belly Recipe

Ingredients

• 1.5 lb Pork Belly (skin on, trimmed of excess fat)
• 2 tbsp Gochujang (Korean red pepper paste)
• 2 tbsp Soy Sauce (low-sodium preferred)
• 2 tbsp Honey (for sweetness)
• 1 tbsp Rice Vinegar (adds acidity)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 1 tsp Sesame Oil (toasted flavor)
• ½ tsp Black Pepper (freshly ground)
• 2 stalks Green Onions (thinly sliced for garnish)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Trim and Score Pork Belly

   Pat the pork belly dry, trim any ragged edges, and using a sharp knife, lightly score the skin in a cross‑hatch pattern being careful not to cut into the meat.

   Time: PT5M

2. Make the Sweet‑Spicy Glaze

   In a mixing bowl whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until smooth.

   Time: PT5M

3. Marinate the Pork Belly

   Place the pork belly in a zip‑top bag or shallow bowl, pour half of the glaze over it, seal, and massage to coat. Refrigerate for at least 10 minutes (or up to 2 hours for deeper flavor).

   Time: PT10M

4. Preheat Grill or Skillet

   Heat a grill or cast‑iron skillet over medium‑high heat until very hot (about 400°F). Lightly oil the surface.

   Time: PT5M

   Temperature: 400°F

5. Sear the Pork Belly Skin‑Side Down

   Place the pork belly skin side down on the hot grill/pan. Cook for 5 minutes, pressing gently to keep contact, until the skin starts to crisp and release some fat.

   Time: PT5M

   Temperature: 400°F

6. Finish Cooking the Meat

   Flip the pork belly and continue cooking, basting with the reserved glaze, until the internal temperature reaches 145°F, about 10 minutes.

   Time: PT10M

   Temperature: 145°F

7. Char with Torch

   Transfer the pork belly to a heat‑proof plate. Brush the top with a thin layer of glaze and use a kitchen torch to caramelize the surface until darkened and smoky, about 5 minutes.

   Time: PT5M

8. Rest, Slice, and Serve

   Let the pork rest for 5 minutes, then slice into bite‑size pieces. Garnish with sliced green onions and toasted sesame seeds. Serve hot over steamed rice.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

18g

Carbohydrates

12g

Fat

30g

Fiber

1g

Ingredient Substitutions

• Instead of Pork Belly: Pork shoulder
• Instead of Gochujang: Ssamjang, Thai chili paste
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Honey: Maple syrup, Brown sugar
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ginger: Ground ginger (½ tsp)
• Instead of Sesame Oil: Peanut oil
• Instead of Black Pepper: White pepper
• Instead of Green Onions: Chives
• Instead of Sesame Seeds: Pumpkin seeds

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Zip‑Top Bag or Small Bowl
• Grill or Cast‑Iron Skillet
• Tongs
• Kitchen Torch (optional)
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Scoring the pork belly skin
• Marinating for at least 10 minutes
• Achieving a crisp skin on the grill
• Using a torch (or broiler) to create the final char

Chef Tips from the Video

• For extra smoky flavor, add a small piece of charcoal to the grill and cover briefly before searing.
• Use a mixture of equal parts honey and brown sugar for a richer caramel.
• If you prefer less heat, reduce gochujang to 1 tbsp and add a pinch of paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the pork belly up to 24 hours ahead for deeper flavor.
• Glaze can be prepared 2 days in advance and stored refrigerated.

Frequently Asked Questions