Spicy pork belly stir-fry

Ingredients

• 2 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp gochujang (Korean chilli paste)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 3 tbsp apple juice
• 2 tsp sesame oil
• 1 tsp garlic
• 1/2 tsp ginger
• 1 pinch freshly ground black pepper
• 250 g boneless pork shoulder, trimmed and cut into 2.5cm (1in) cubes
• 250 g pork belly, trimmed and cut into 1cm (0.5in) thick x 4cm (1.5in) wide pieces
• 1 glug of vegetable oil, for frying
• 4 tbsp soju (Korean spirit)
• 1/2 onion, thinly sliced
• 1/2 carrot, thinly sliced on a bias
• 120 g white cabbage, cut into 2.5cm (1in) cubes
• 8 perilla leaves, cut into 1cm (0.5in) pieces
• 0.2 tsp salt
• 2 portions of cooked rice
• 1 tsp roasted sesame seeds
• 1 drizzle of roasted sesame oil
• 2 spring onions, thinly sliced on a bias