Spicy Korean Pork Belly Stir-Fry

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 3 tablespoons gochujang (Korean chili paste) 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the pork belly slices and stir-fry until they are browned and crispy, about 5-7 minutes. Remove the pork belly from the skillet and set aside.
3. 3.
   In the same skillet, add the onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. 4.
   Add the minced garlic and grated ginger to the skillet and cook for an additional 1 minute.
5. 5.
   In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil until well combined.
6. 6.
   Pour the sauce over the vegetables in the skillet and stir to coat evenly.
7. 7.
   Return the cooked pork belly to the skillet and toss everything together until the pork belly is coated in the sauce.
8. 8.
   Cook for an additional 2-3 minutes until the pork belly is heated through and the flavors have melded together.
9. 9.
   Remove from heat and garnish with chopped green onions.
10. 10.
    Serve the Spicy Korean Pork Belly Stir-Fry over steamed rice.

Treat your ingredients with care...

• Pork belly — For the best texture, choose thinly sliced pork belly with a good balance of meat and fat. If you prefer a leaner option, you can trim some of the excess fat before cooking.
• Gochujang — Adjust the amount of gochujang according to your spice preference. If you prefer a milder dish, reduce the amount slightly. You can find gochujang in most Asian grocery stores or online.

Tips & Tricks

• For extra flavor, marinate the pork belly in the sauce for 30 minutes before cooking.
• If you prefer a spicier dish, add a pinch of Korean red pepper flakes (gochugaru) to the sauce.
• Customize the stir-fry by adding your favorite vegetables such as mushrooms, carrots, or zucchini.
• If you don't have gochujang, you can substitute it with sriracha or another chili paste.
• To make the dish more filling, serve it with a side of kimchi or pickled vegetables.

Serving advice

Serve the Spicy Korean Pork Belly Stir-Fry hot over steamed rice. Garnish with chopped green onions for a pop of freshness and color.

Presentation advice

Arrange the stir-fried pork belly and vegetables on a platter, with the vibrant colors of the bell peppers and green onions on display. Serve it family-style, allowing everyone to help themselves and enjoy the enticing aroma.