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Korean-Style Gochujang Roast Pork Belly
60% authentic · Korean-inspired
A flavorful twist on roast pork belly, infused with the spicy-sweet notes of Korean gochujang paste. The pork belly is marinated in a gochujang-based sauce before roasting, resulting in a tender, caramelized exterior with a spicy kick.
Ingredients
- Pork belly, skin on1.2 kg
- Salt1 tsp
- Black pepper1 tsp
- Gochujang (Korean chili paste)4 tbsp
- Soy sauce3 tbsp
- Honey2 tbsp
- Sesame oil1 tbsp
- Garlic, minced3 cloves
- Ginger, grated1 tsp
- Water2 tbsp
Steps
- 1
Preheat oven to 190°C (375°F).
- 2
Score the pork belly skin. Pat the skin dry. Season the meat side with salt and pepper.
- 3
In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, and 2 tbsp water to make the marinade.
- 4
Rub the marinade all over the pork belly, ensuring it gets into the scored skin and meat. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 5
Place pork belly skin-side up in a roasting pan. Roast for 1 hour.
- 6
Reduce oven temperature to 175°C (350°F). Continue roasting for another 45-60 minutes, basting with pan juices every 15 minutes, until the pork is cooked through and the glaze is caramelized and slightly charred.
- 7
Let rest for 10-15 minutes before slicing.
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