Korean · Lunch
Spicy Pork Belly Burger
A Korean-inspired burger built on seared pork loin glazed with gochujang, layered on a whole-wheat bun with crisp napa cabbage slaw and yogurt-gochujang sauce. Sweet heat and umami-forward pork retain their identity while lean protein and moderate portions keep the dish under 400 calories.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
28.2gProtein
14.9gFat
35.1gCarbs
10.2gSugar
5.4gFiber
988mgSodium
85mgChol
4.3gSat Fat
480mgPotassium
108mgCalcium
2.8mgIron
0.8mcgVitamin B12
18mgVitamin C
Goes well with
Korean Light Lager or Pale Ale
local
Yuja-cha (Citron Tea)
international
gluten-free-adaptable
high-fiber
low-calorie
low-calorie
Instructions
1
Prep
Slice pork loin thinly against the grain, mince garlic and scallion, and shred napa cabbage on a cutting board.
2
Marinate
Toss pork loin with half the gochujang, honey, one teaspoon rice vinegar and minced garlic; let sit 10 minutes.
3
Sear
Heat a nonstick skillet over medium-high and sear marinated pork loin two to three minutes per side until edges char and meat firms.
4
Glaze
Lower heat to medium, add remaining gochujang, and toss pork one minute until sauce clings glossy; work in batches if crowded.
5
Mix
Combine shredded napa cabbage, sliced scallion, second teaspoon rice vinegar, sesame oil and salt; toss until cabbage glistens.
6
Finish
Whisk plain yogurt with one teaspoon gochujang in a small bowl until smooth and streaked red-orange.
7
Build
Toast whole-wheat bun cut-side down in the dry skillet over medium heat one minute until golden and spread yogurt-gochujang sauce on both sides.
8
Plate
Layer glazed pork loin and napa slaw on bottom bun, scatter cilantro leaves over top, close burger and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g pork loin chop
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 4 cloves4 cloves garlic
- 22 scallion
- 22 small handful napa cabbage, about 50g
- 2 tsp2 tsp rice vinegar for slaw
- 2 tsp2 tsp sesame oil
- 22 whole-wheat bun, about 55g
- 2 tbsp2 tbsp plain yogurt
- 2 tsp2 tsp gochujang for sauce
- a pinch of salt
- a few cilantro leaves
