Recipe courtesy of Esther Choi
Spicy Pork Belly BBQ
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 871
- Total Fat
- 76
- Saturated Fat
- 24
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 16
- Cholesterol
- 82
- Sodium
- 1323
- Total: 6 hr 30 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 15 min
Ingredients
1/2 cup gochujang
1/2 cup pineapple juice
1/4 cup honey
1/4 cup sesame oil
1 1/2 teaspoons minced ginger (about one 1/2-inch piece)
2 cloves garlic, minced
1 pound pork belly, cut into 1/4-inch-thick slices
2 mild chile peppers, such as red finger or shishito, thinly sliced
Boston lettuce leaves, for serving
Korean Bean Sprout Salad, recipe follows
White rice, for serving
Sesame seeds, for garnish
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.