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Spicy Gochujang Char Siu Pork
60% authentic · Korean-inspired Chinese
A fusion twist on Char Siu Pork, incorporating the spicy and fermented notes of Korean gochujang paste for a unique flavor profile that balances sweet, savory, and spicy elements.
Ingredients
- Pork belly1 kg
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce3 tbsp
- Honey2 tbsp
- Rice vinegar1 tbsp
- Sesame oil1 tbsp
- Garlic, minced3 cloves
- Ginger, grated1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water2 tbsp
- Toasted sesame seeds (for garnish)1 tsp
Steps
- 1
Cut pork belly into 1-inch thick strips.
- 2
In a bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, salt, black pepper, and water. Mix thoroughly to create the spicy marinade.
- 3
Place pork belly strips in a resealable bag or container. Add the marinade and ensure all pieces are evenly coated. Marinate in the refrigerator for at least 2 hours, or up to 6 hours.
- 4
Preheat oven to 190°C (375°F). Line a baking sheet with foil.
- 5
Remove pork from marinade, reserving the excess. Arrange pork strips on the prepared baking sheet.
- 6
Roast for 30 minutes. Brush with reserved marinade.
- 7
Continue roasting for another 20-30 minutes, basting with marinade every 10 minutes, until the pork is cooked through and the glaze is sticky and slightly charred.
- 8
Let rest for 5-10 minutes. Garnish with toasted sesame seeds before slicing and serving.
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