Ingredients with Measurements:
- 1 lb. pork belly, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp. honey
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 4 cloves garlic, minced
- 1 tsp. ginger, grated
- 1/4 tsp. black pepper
- 2 green onions, thinly sliced
- 1 tbsp. sesame seeds
Special equipment needed:
- Large mixing bowl
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Mix well.
2. Add thinly sliced pork belly to the bowl and mix until the pork is fully coated with the marinade. Cover and refrigerate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Grill the marinated pork belly for 3-4 minutes on each side, or until fully cooked and slightly charred.
5. Transfer the grilled pork to a serving plate and garnish with sliced green onions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Use chicken or beef instead of pork.
Tips and tricks:
- Make sure to thinly slice the pork belly for even cooking.
- Don't overcook the pork, as it can become tough and dry.
- Serve with steamed rice and kimchi for a complete meal.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a large platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Serve with steamed rice and kimchi.
Suggested side dishes:
- Steamed rice and kimchi.
Troubleshooting advice:
- If the pork is sticking to the grill or grill pan, lightly oil the surface before cooking.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Padak Spicy Pork is a Korean dish that originated in the city of Chuncheon.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean