Thick, Spicy Pork Teriyaki and Rice

Name: Thick, Spicy Pork Teriyaki and Rice
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Pork belly (block); 2 tbsp ●Soy sauce; 2 tbsp ●Honey; 1 tbsp ●Gochujang; 1 tbsp ●Sake; 1 clove ●Garlic; 400 ml Rice; 2 Soft poached eggs

cookpad.japan @cookpad_jp

Since I bought a large amount of gochujang, I've been making a ton of recipes with it.

The pork will release fat, so there's no need to oil the pan, but add some if it looks like it might burn.
Once you add the sauce, it burns easily, so be sure to remove from heat as soon as it produces a glaze. Recipe by Punopuno

Since I bought a large amount of gochujang, I've been making a ton of recipes with it.

cookpad.japan @cookpad_jp

Since I bought a large amount of gochujang, I've been making a ton of recipes with it.

Saved

Ingredients

2 servings

300 gramsPork belly (block)
2 tbsp●Soy sauce
2 tbsp●Honey
1 tbsp●Gochujang
1 tbsp●Sake
1 clove●Garlic
400 mlRice
2Soft poached eggs

Saved

Steps

1

Cut the pork belly into strips about 1cm thick. Grate the garlic and mix into the ● ingredients.
2

Over medium heat, sauté the pork to brown both sides. Remove from heat and use a paper towel to soak up excess fat.
3

Add the ● ingredients and cook over low-medium heat until the sauce produces a glaze. Serve over rice, top with a poached egg, and it's done.
4

This is the gochujang I used. I bought it at a Korean supermarket. It's a 1kg jar. (I put it next to an A3 battery so you can get idea of the size!)