Korean Gochujang Pork Belly from the BBQ

Ingredients

• 800 g pork belly (preferably without rind, or scored)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes, optional)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tbsp toasted sesame seeds
• 2 spring onions (finely sliced)

Instructions

1. 1

   1: Make the marinadeMix the ingredients below for the marinade in a mengkom into a thick, fragrant paste:2 tbsp gochujang (Korean chili paste)

2. 2

   1 tbsp gochugaru (Korean chili flakes, optional)

3. 3

   2 tbsp soy sauce

4. 4

   1 tbsp rice vinegar

5. 5

   2 tbsp honey or brown sugar

6. 6

   1 tbsp sesame oil

7. 7

   3 cloves garlic (minced)

8. 8

   1 tsp fresh ginger (grated)👉 Taste: you should achieve a balance of sweet, salty, spicy and sour.Step 2: Prepare the pork bellyPat the pork belly dry and lightly score the fat side (diamond pattern).Rub lightly with salt and then coat generously with the marinade.Let marinate for at least 1 hour, but preferably:

9. 9

   👉 4–12 hours in the fridge (covered)Step 3: Cook indirectlySet your BBQ to 120–140°C for indirect heat.Place the pork belly on the indirect side and close the lid.Cook until the internal temperature reaches about: 70–75°CThe fat will slowly render and the meat becomes melt-in-your-mouth tender.Step 4: CaramelizeMove the pork belly to direct heat (high heat, 220–250°C).Grill the meat all around until:the exterior is nicely caramelized

10. 10

    the marinade becomes sticky and slightly crisp

11. 11

    Brush once more with the marinade in between for extra depth.⚠️ Note: the sugars can burn quickly. Stay close!Step 5: Resting Remove the pork belly from the BBQ and let rest loosely tented with foil.Step 6: Slicing & servingSlice the pork belly into thin slices or cubes with a carving knife.Garnish with:sesame seedsspring onion