Spicy Pork Belly with Lemon-Ginger Gochujang Glaze
Easy Recipe for Gochujang Pork Belly with a Refreshing Lemon-Ginger Marinade
This recipe features pork belly coated in a vibrant Gochujang (Korean chili paste) glaze, enhanced with homemade lemon-ginger syrup. Using the syrup instead of sugar provides a natural sweetness and a delightful zesty aroma from the lemon and ginger, effectively masking any porky odors. This versatile glaze can also be used for fish or other dishes, so making a larger batch is recommended. Enjoy this flavorful and aromatic pork belly, perfectly complemented by fresh vegetables and aromatic herbs.
Main Ingredients
- 600g Pork Belly
- A pinch of Rosemary
- A pinch of Basil (dried)
- A pinch of Salt
- A pinch of Pepper
- 1 Onion
- 1 Enoki Mushroom bundle
- 1 bunch Scallions (Green Onions)
- 4 Tbsp prepared Gochujang Glaze
Lemon-Ginger Gochujang Glaze
- 1 Tbsp minced Garlic
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Lemon-Ginger Syrup
- 1.5 Tbsp fine Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Soy Sauce (use more if using light soy sauce instead of regular)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Sesame Oil
- 1 Tbsp minced Garlic
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Lemon-Ginger Syrup
- 1.5 Tbsp fine Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Soy Sauce (use more if using light soy sauce instead of regular)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the ‘Lemon-Ginger Gochujang Glaze’. In a bowl, combine 3 tablespoons of Gochujang and 1.5 tablespoons of fine Gochugaru. Add 1 tablespoon of minced garlic for pungency and 2 tablespoons of lemon-ginger syrup, which will provide sweetness and a beautiful aroma, replacing traditional sugar.
Step 2
Next, add 2 tablespoons of soy sauce for savory depth, 2 tablespoons of cooking wine (like Mirin) to tenderize the meat and add flavor, 1 tablespoon of plum extract for a touch of sweetness and brightness, and finally, 1 tablespoon of sesame oil for a nutty finish. Whisk everything together until well combined. (Tip: If using light soy sauce, adjust the amount as it’s saltier. You can also add a bit more plum extract or lemon-ginger syrup if you prefer a sweeter glaze.)
Step 3
Now, let’s prepare the pork belly. Pat the pork belly slices dry with paper towels to remove any excess moisture. Cut them into bite-sized pieces. For an extra layer of flavor, I’ve seasoned the pork with herbs – a sprinkle of rosemary and dried basil, along with some pepper and a pinch of salt (or wine salt, if you have it). Marinating with herbs infuses a wonderful aroma as it cooks.
Step 4
Prepare the vegetables that will be stir-fried with the pork. Slice the onion into roughly 1cm thick pieces; not too thin, so they retain a pleasant bite and sweetness when cooked. Trim the base of the enoki mushroom bundle and separate the strands. Cut the scallions to a similar length as the pork belly and onion pieces.
Step 5
Heat a wok or large pan over medium heat. Add the seasoned pork belly and stir-fry until it’s lightly browned and the herb fragrance begins to release. Once the pork is slightly cooked, add the sliced onion and enoki mushrooms. Stir-fry for a minute until the vegetables are lightly coated with the pork fat. Now, add the prepared lemon-ginger Gochujang glaze and stir-fry quickly over high heat, ensuring the glaze coats the ingredients evenly and doesn’t burn.
Step 6
Once the pork belly is fully cooked and coated in the delicious glaze, add the chopped scallions. Stir-fry briefly for just about 30 seconds. Adding the scallions at the very end helps them retain their vibrant green color and crisp texture, preventing them from becoming mushy. And there you have it – a fragrant and incredibly tasty Gochujang Pork Belly with Lemon-Ginger Glaze!
