Korean Pork Belly
AN EXOTIC DINNER FULL OF FLAVOUR FROM BACOFOIL®
Fed up of notoriously sticky food creating a mess in the kitchen? The unique BacoLift® surface on Bacofoil® The Non-Stick Kitchen Foil will ensure the pork belly doesn’t stick to the foil when cooking, keeping the food looking like it should. This simple and tasty recipe made with Korean gochujang chilli paste is full of authentic flavour. Serve in the centre of the table with rice, cucumber, spring onion and lettuce for the ultimate Asian sharing treat.
KOREAN PORK BELLY
Preparation Time: Approx. 15 minutes plus marinating
Cooking Time: Approx. 35 minutes
- Bacofoil® The Non-Stick Kitchen Foil
- 600g pork belly slices
- 1 clove garlic, finely chopped or crushed
- 2-3cm pieces fresh ginger, peeled and grated
- 1 tbsp Gochujang paste or other chilli paste
- 3 tbsp lower salt soy sauce (or gluten free tamari)
- 1 tbsp sesame seeds
- 1 tbsp brown sugar
- 1tsp rice wine vinegar
- 1 tsp sugar
- 1 tbsp boiling water
- ½ tsp grated fresh ginger
- 1 tsp sesame oil
- 2 tbsp lower salt soy sauce (or gluten free tamari)
- Boiled rice
- 6cm piece cucumber, cut into very fine sticks
- Gem lettuce leaves
- 2 spring onions, finely sliced/shredded on the diagonal
- Mix all the marinade ingredients together in a large shallow bowl and add the pork slices. Turn to make sure the meat is well coated then cover and refrigerate for a few hours
- When you’re ready to cook, preheat the oven to 180ºC fan/200ºC/Gas 6. Line a shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil
- Place the pork slices onto the tray and cook in the oven for 30-40 minutes (depending on thickness), turning over half way through cooking
- Meanwhile, make the sauce. Dissolve the sugar in the hot water in a small bowl, then stir in the ginger, sesame oil and soy sauce. Set aside. Cook your rice and prepare the accompaniments
- When the meat is cooked you can place the tray under a medium hot grill for a minute or two on each side to crisp it up a little more, if that’s how you like it. Watch it doesn’t burn!
- Transfer the meat to a board and slice thinly into bite-sized pieces. Serve with the rice, lettuce, spring onions and cucumber and sauce on the side
Soak the sliced spring onions in a small bowl of cold water for ten minutes then drain and discard the water – this will remove some of the heat and give them a milder flavour.
Try wrapping a few pieces of the meat, some of the shredded cucumber and spring onion and a drizzle of sauce in a lettuce leaf, fold over and take a bite.