Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice wine
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together gochujang, soy sauce, honey, rice wine, sesame oil, garlic, ginger, and black pepper until well combined.
2. Add sliced pork belly to the marinade and toss until each piece is well coated. Cover and refrigerate for at least 1 hour or up to overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated pork belly onto skewers.
5. Grill pork belly skewers for 3-4 minutes on each side or until cooked through and slightly charred.
6. Remove from grill and sprinkle with chopped scallions and cilantro.
7. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Marinade time: 1 hour to overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Gochujang can be substituted with any chili paste or hot sauce.
- Rice wine can be substituted with white wine or apple cider vinegar.
Variations:
- Add sliced onions and bell peppers to the skewers for added flavor and color.
- Serve with a side of steamed rice or lettuce wraps for a complete meal.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure pork belly is cooked to an internal temperature of 145°F.
- For extra spice, add more gochujang or red pepper flakes to the marinade.
Storage instructions:
- Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pork belly in the microwave or on the grill until heated through.
Presentation ideas:
- Arrange pork belly skewers on a platter with lime wedges and garnish with additional chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve with a side of steamed rice or lettuce wraps.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Cucumber salad
Troubleshooting advice:
- If pork belly is sticking to the grill or grill pan, brush with a little oil before grilling.
- If pork belly is not cooked through, continue grilling until internal temperature reaches 145°F.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure pork belly is cooked to a safe internal temperature of 145°F.
Food history:
- Makchang is a Korean dish made from pork or beef intestines. This recipe uses pork belly instead for a more accessible and flavorful option.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Korean