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Spicy Korean pork belly
Spicy Korean pork belly
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Prep Time:
385 minutes
Cook Time:
105 minutes
Total Time:
490 minutes
Impress with crispy pork belly, Asian greens, and steamed rice for a memorable meal.
Ingredients:
  • 1kg Pork Belly Roast
  • 60ml soy sauce
  • 40.00 ml mirin
  • 2 tsp ginger, finely grated
  • 2 garlic cloves, crushed
  • 2 tsp chilli paste
  • 9.60 gm sea salt flakes
  • 1 bunch spring onions, trimmed, cut into thirds
  • 9.20 gm peanut oil
  • 1 bunch baby broccoli, ends trimmed
  • 1 bunch baby buk choy
  • Coriander leaves, to serve
  • Steamed brown rice, to serve
Instructions:
  • Lay the pork belly on a plate and gently blot the rind dry with paper towel.
  • Mix soy sauce, mirin, ginger, garlic, and chili paste in a jug. Set aside half of the mixture. Pour the rest into a large glass or ceramic dish. Put pork belly in the dish, with rind facing up and keeping it dry. Sprinkle half of the salt on the rind. Refrigerate for at least 6 hours, or preferably overnight, to marinate.
  • Preheat oven to 230C. Pat dry the pork rind. Place spring onions in roasting pan, then place pork on top, rind-side up, and sprinkle with salt. Add water to pan to cover onions, avoiding the rind. Roast for 30 mins until rind starts to crackle. Reduce heat to 200C and roast for 1 hour, adding water as needed. Increase heat to 240C and roast for 20 mins until rind is crisp. Rest pork for 10 mins, then slice and serve, discarding onions.
  • Once the pork is resting, heat oil in a wok over high heat. Add baby broccoli and bok choy, stir and cook for 2 minutes. Pour in the reserved soy sauce mixture, stir and cook for an additional 2 minutes until the vegetables are tender.
  • Transfer the pork belly onto individual serving plates. Pour the flavorful pan juices on top and sprinkle with fresh coriander leaves. Pair with a side of baby broccolini mixture and fluffy rice.

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