Korean Style Gochujang Pork Belly
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canningsbutchers.com.au.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Spoon
- Mixing bowl
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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