Super-Speedy Pork Belly & Gochujang

Name: Super-Speedy Pork Belly & Gochujang
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Thinly sliced pork belly; 1 enough to make 50 ml when diluted with water Concentrated mentsuyu; 1 tbsp Gochujang; 1 tbsp Mirin; 1 Japanese leek

cookpad.japan @cookpad_jp

I wanted to make something as quickly as possible, so just threw together whatever I had in the fridge. It turned out really delicious, so I decided to write down the recipe.
I added gochujang because I just happened to have it in the fridge, but I don't think I would ever come up with this idea if it hadn't been there.

You'll end up going back for a second serving, and a third, and then a fourth, and so on.
Be sure to use pork belly! Leaner cuts won't work as well. Recipe by Raby

cookpad.japan @cookpad_jp

You'll end up going back for a second serving, and a third, and then a fourth, and so on.
Be sure to use pork belly! Leaner cuts won't work as well. Recipe by Raby

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Ingredients

4 servings

300 gramsThinly sliced pork belly
1enough to make 50 ml when diluted with water Concentrated mentsuyu
1 tbspGochujang
1 tbspMirin
1Japanese leek

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Steps

1

Make the sauce: dilute the mentsuyu with water to produce 50 ml liquid. Add the gochujang a little at a time, mixing after each addition. Then add the mirin and mix well. Don't worry if a few lumps remain.
2

Coat a frying-pan with vegetable oil as needed (not listed in ingredients above), and pot roast the bork-belly by first browning the meat, then adding the Step 1 sauce and simmering over medium heat.
3

Continue to cook until almost all the liquid has evaporated and the meat has absorbed the flavors, taking care not to burn it. When the meat becomes glossy, it's done.
4

Garnish with thin slices of Japanese leek, don't skip this finishing touch.