Korean Style Gochujang Pork Belly – Cannings Butchers
Preheat oven to 170C. Slice belly into approximately 4 x 4 cm cubes (can be rough, doesn’t have to be perfect). Season with salt and pepper, plus a pinch of five spice. Next, move onto making the...
Ingredients
- 1kg Cannings free range Pork Belly (cut into 4cm cubes)
- Enough chicken stock to cover
- 1 tbsp white miso
- 1 tbsp gochujang
- 2 tbsp cooking sake (or a splash to taste)
- 1 heaped tsp five spice plus a pinch to season the pork
- 1 heaped tsp grated ginger
- 3 cloves of garlic, grated
- A small handful of chopped coriander
- Sesame seeds and coriander to garnish
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