Korean Gochujang Pork Belly Stir-Fry
No oil is needed, since 250 g pork belly renders enough fat in a dry pan over medium heat in 3 to 4 minutes. Add the onion for about 2 minutes, lower the heat to medium-low, and toss with the gochujang sauce for 1 to 2 minutes while scraping the bottom so it does not burn. Check that the thickest piece of pork has reached 63°C (145°F), then let the pork rest off the heat for 3 minutes.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
The pork belly goes into a dry pan with no oil at all.
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After three or four minutes it has rendered plenty of fat and browned at the edges, and that fat cooks the onion before a quick coating of gochujang, soy sauce and sugar.
Ingredients
Instructions
- 1
Cut 250 g pork belly into bite-size pieces so they cook evenly.
Slice 1/2 onion into thin strips, then cut 1 stalk of green onion on a diagonal and keep it ready for finishing.
- 2
In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Stir until the sugar is no longer grainy, so the sauce coats the pork quickly in the pan.
- 3
Heat a dry pan over medium heat and spread the pork belly in a single layer.
Stir-fry for 3 to 4 minutes, until enough fat renders out and the edges start turning lightly browned.
- 4
Add the onion and stir-fry for about 2 minutes more.
When the onion turns slightly translucent and is coated with pork fat, lower the heat to medium-low to protect the gochujang sauce from scorching.
- 5
Add the prepared sauce and toss quickly for 1 to 2 minutes.
Scrape and stir across the bottom of the pan so the gochujang does not burn, and coat each pork piece until glossy.
- 6
Add the green onion and stir-fry for about 30 seconds.
Check that the thickest pork piece reaches 63°C (145°F), then remove from the heat and rest for 3 minutes before serving.
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