Pork Belly Recipe
Gochujang BBQ, Sunomono, Spring Mix, Peanut Dressing
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Ingredients
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Pork Belly
Sunomono
Peanut Dressing
Salad
Method
Cooking Pork Belly
- 1
Prepare the Marinade
In a bowl, mix gochujang, brown sugar, soy sauce, minced garlic, and sesame oil to create a marinade.
- 2
Marinate the Pork
Place the pork belly in a resealable bag or dish and pour the marinade over it. Make sure it’s well coated, then refrigerate for at least 2 hours or overnight.
- 3
Cook the Pork Belly
Preheat the oven to 300°F (150°C). Place the marinated pork belly on a baking tray lined with foil and roast for about 2 to 2.5 hours until tender. For a crispy exterior, broil for the last 5-10 minutes.
Preparing Sunomono
- 4
Mix Sunomono Ingredients
In a bowl, combine sliced cucumber, rice vinegar, sugar, and salt. Toss well and let it sit for 15 minutes. Sprinkle with sesame seeds before serving.
Making Peanut Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and water until smooth. Adjust the consistency with more water if needed.
Assembling the Dish
- 6
Serve
On a plate, place a bed of spring mix, top with slices of the cooked pork belly, add sunomono on the side, and drizzle with peanut dressing.
