Gochujang Pork Belly

Rub Gochujang heavily over the entire surface of the pork belly. Get smoker going or set up grill for indirect heat.

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Marinated in gochujang Korean fermented chili paste this pork belly balances the depth and intensity of the gochujang with the freshness of the garlic and ginger.

Gochujang pork belly. Take the dipped pork belly and coat it in the frying mixture. Close lid and relax until the internal temperature hits 150F. This spicy Korean pork belly is rich and packed with so much flavor.

Skim off any foam as the. When the wok is hot but not smoking add 2. 31032020 Cut the pork belly into cubes roughly 1cm x 2cm in profile.

Add remaining ingredients and water. When temp is up to 225-250 put the pork belly on skin side up and insert temperature probe if you have one. Add ground pork and mix until well combined.

06022015 Gochujang is a red chile paste that also contains glutinous rice fermented soybeans salt and sometimes sweeteners. 23072020 Ingredients for spicy Korean gochujang pork stir-fry. Beat the eggs and dip the pork belly in the beaten egg.

Its a thick sticky condiment thats spicy and very concentrated and pungent in flavor. Pork onion apple ginger garlic scallions soy sauce brown sugar gochujang toasted sesame oil and toasted sesame seeds. If the skin side is not crispy then move the pork belly closer to the heat to finish the skin side.

Once the skin is dark and crispy remove the pork belly. Slice pork belly into 12-inch strips and place in a large pot. Instructions Using a fork mix marinade ingredients until smooth.

A side of kimchi never hurts. Heat a wok over medium high heat. Heat levels can vary between brands so check the packaging to see if its labeled with any kind of spice-level indicator.

Place in a pan and just cover with water. Pre-heat the oil in a deep frying pan or deep fryer about 325 degrees Fahrenheit. Bring to a boil then lower heat and simmer covered until pork belly is tender and soft about 30.

Bring to a boil then simmer for 15 minutes. Mix well all the frying mixture in a bowl. Wrap the pork belly in perilla leaves or serve it on top of rice.

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