Korean pork belly
Forget takeaways. This sweet, sticky and spicy gluten-free Korean pork belly recipe is bound to be a huge hit with the whole family.
Ingredients
- 600 g pork belly slices
For the marinade
- 1 garlic clove peeled, crushed
- 2-3 cm piece of fresh ginger peeled and grated
- 1 tbsp Gochujang paste or other chilli paste
- 3 tbsp tamari
- 1 tbsp sesame seeds
- 1 tbsp brown sugar
- 1 tsp rice wine vinegar
For the sauce
- 1 tsp sugar
- 1 tbsp boiling water
- ½ tsp fresh ginger grated
- 1 tsp sesame oil
- 2 tbsp tamari
To serve
- boiled rice
- 6 cm piece of cucumber cut into very fine sticks
- gem lettuce leaves
- 2 spring onions finely sliced/shredded on the diagonal
Instructions
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Mix all the marinade ingredients together in a large shallow bowl and add the pork slices. Add the meat, turn to coat, then cover and refrigerate for a few hours.
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When you’re ready to cook, preheat the oven to 180ºC/Gas Mark 6. Line a shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil.
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Place the pork slices onto the tray and cook in the oven for 30-40 minutes (depending on thickness), turning over half way through cooking.
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Meanwhile, make the sauce. Dissolve the sugar in the hot water in a small bowl, then stir in the ginger, sesame oil and tamari. Set aside. Cook your rice and prepare the accompaniments.
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When the meat is cooked, place the tray under a medium hot grill for a minute or two on each side to crisp it up a little more, if that’s how you like it. Watch it doesn’t burn!
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Transfer the meat to a board and slice thinly into bite-sized pieces. Serve with the rice, lettuce, spring onions and cucumber and sauce on the side.
Recipe Notes
Soak the sliced spring onions in a small bowl of cold water for 10 minutes, then drain and discard the water – this will remove some of the heat and give them a milder flavour.
Try wrapping a few pieces of the meat, some of the shredded cucumber and spring onion and a drizzle of sauce in a lettuce leaf, fold over and take a bite.