Korean-style Pan-grilled Spicy Pork BellyBy
- 1 500 slab of pork belly boiled, cooled and chilled, then cut into 1/8-inch thick slices or thinner
- 3 tablespoons gochujang (available in Asian groceries and Asian section of better supermarkets)
- 2 tablespoons light soy sauce (I used Kikkoman)
- 2 tablespoons rice wine (sake, mirin or Shaoxing)
- 2 tablespoons sugar
- drizzle sesame seed oil
- 1 teaspoon finely grated garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon finely chopped shallot
- a generous pinch freshly ground black pepper
- 2 tablespoons cooking oil divided
- sliced scallions to garnish
- toasted sesame seeds to garnish
- Place the pork in a wide shallow bowl.
- Mix together all the ingredients for the marinade, but using only half of the cooking oil, and pour over the pork slices. Mix the marinade into the meat well.
- Cover the bowl and allow the pork belly slices to soak up the flavors for at least an hour.
- Heat a skillet (cast iron is especially good) and brush the remaining cooking oil on the cooking surface.
- Pan-grill the pork belly slices in batches over high heat, three to four minutes per side, until the marinade caramelizes and forms a light crust on the surface.
- Serve the spicy pan-grilled pork belly over rice garnished with sliced scallions and toasted sesame seeds.