Dinner
Gochujang and Honey Glazed Pork Belly Bowl
A Korean-American bowl, caramelised pork belly glazed with gochujang and honey built together from the start, served over steamed rice with pickled cucumber and sesame spinach.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
12gSugar
3gFiber
890mgSodium
85mgChol
0gSat Fat
Goes well with
Korean-Style Pale Ale
local
Yuzu Citron Tea (Yujacha)
international
High Protein
fusion-kitchen
Instructions
1
Prep
Combine cucumber, rice vinegar, caster sugar, and salt; toss and set aside to pickle. Whisk gochujang, honey, soy sauce, rice vinegar, grated garlic, and sesame oil until smooth in a small bowl. Set aside.
2
Sear
Heat 1 tsp neutral oil in a frying pan over medium-high heat. Add pork belly pieces in a single layer, cook 8–10 minutes turning occasionally, until fat renders and all sides are golden and crispy.
3
Glaze
Drain excess fat from the pan, leaving pork in. Pour glaze over pork, toss to coat, cook 3–4 minutes over medium heat stirring frequently, until sticky and caramelised.
4
Saute
While pork cooks, wilt spinach in a dry pan over medium heat for 1 minute. Toss with sesame oil, soy sauce, and toasted sesame seeds until coated.
5
Plate
Spoon steamed jasmine rice into a bowl. Arrange glazed pork, pickled cucumber, and sesame spinach over rice. Scatter spring onions over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g pork belly slices
- 2 tsp2 tsp neutral oil
- 3 tbsp3 tbsp gochujang
- 3 tbsp3 tbsp honey
- 3 tbsp3 tbsp soy sauce
- 4 tsp4 tsp rice vinegar
- 2 clove2 clove garlic
- 4 tsp4 tsp sesame oil
- 11 medium cucumber
- 2 tsp2 tsp caster sugar
- 1/2 tsp1/2 tsp fine sea salt
- 240g240g baby spinach
- 1 tsp1 tsp soy sauce
- 2 tsp2 tsp toasted sesame seeds
- 360–440g jasmine rice
- 22 spring onion
