Recipe courtesy of Esther Choi

Spicy Pork Belly BBQ

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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
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Ingredients

Directions

  1. 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.
  2. Korean Bean Sprout Salad: 
  3. Kosher salt
  4. 1 pound soya bean sprouts, with beans attached
  5. 1/4 cup sesame oil
  6. 2 tablespoons fish sauce
  7. 1 tablespoon gochugaru (Korean red chile pepper flakes)
  8. 1 tablespoon mirin
  9. 3 cloves garlic, minced
  10. 2 scallions, chopped
  11. Sesame seeds, for garnish
  12. 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.

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