Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Spicy Pork Belly BBQ
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- Level: Easy
- Total: 6 hr 30 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 974
- Total Fat
- 77 g
- Saturated Fat
- 24 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 18 g
- Cholesterol
- 82 mg
- Sodium
- 1323 mg
Pineapple juice and honey lend a subtle sweetness to already succulent pork belly. A generous serving of gochujang (Korean chile paste, made out of chili powder, glutinous rice, fermented soy beans and salt) gives this dish a boldness that spicy food lovers will go crazy for.
- Level: Easy
- Total: 6 hr 30 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 974
- Total Fat
- 77 g
- Saturated Fat
- 24 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 18 g
- Cholesterol
- 82 mg
- Sodium
- 1323 mg
Ingredients
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Directions
- Whisk the gochujang, pineapple juice, honey, sesame oil, ginger and garlic together in a medium bowl. Place the pork in a zip-top bag and pour the gochujang mixture over it. Seal the bag and shake well, making sure that the marinade coats the meat. Refrigerate for at least 6 hours or overnight. Heat a grill pan on medium-high heat or prepare an outdoor grill. Cook the pork until grill marks appear, about 3 minutes per side. Remove to a board and cut into bite-size pieces. On a serving platter, make separate piles of chiles, lettuce leaves and Korean Bean Sprout Salad. To make a lettuce cup, spoon some rice in the center of a lettuce leaf, top with a few pieces of pork, some chiles and salad, sprinkle with sesame seeds and fold.
- Korean Bean Sprout Salad:
- Kosher salt
- 1 pound soya bean sprouts, with beans attached
- 1/4 cup sesame oil
- 2 tablespoons fish sauce
- 1 tablespoon gochugaru (Korean red chile pepper flakes)
- 1 tablespoon mirin
- 3 cloves garlic, minced
- 2 scallions, chopped
- Sesame seeds, for garnish
- Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry. Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugaru, mirin, garlic and scallions and sprinkle with sesame seeds.
