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Korean Braised Pork Belly (Doejibulgogi)
Braised pork belly slices with gochujang and soy in a sticky, caramelised sauce. Marinating for a full 30 minutes, not just tossing and cooking, is what actually gets the gochujang into the meat rather than just coating it.
Ingredients
Instructions
Marinate the sliced pork belly in the gochujang, soy sauce, brown sugar, garlic and ginger for at least 30 minutes.
Pan-fry over medium-high heat, turning occasionally, until the pork is caramelised at the edges and fully cooked through, about 8-10 minutes.
Let the pork rest for a minute off the heat so the caramelised glaze sets slightly.
Serve over steamed rice, garnished with green onions and sesame seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
