Simply delicious, juicy, and crispy pork belly with spicy Korean Gochujang beer dipping sauce.
Cooking direction
- Boil water in a shallow pan large enough for the pork belly.
- Blanch the pork belly with the skin side down for 15 minutes. Limit the boiling water level to cover only the pork belly skin as much as possible to avoid cooking the meat.
- Scrap any impurities off the pork belly skin as much as possible.
- Lightly poke the pork belly skin with a fork, skewers, or meat tenderizer to pierce the pork skin.
- Slice the pork belly meat about 1" apart to marinate. Avoid cutting through the fat layer below the pork belly skin.
- Make the marinade with a can of beer (pilsner/wheat) and two tablespoons of Korean Gochujang and Oyster sauce. Substitute Oyster sauce with other sauces such as A1 steak or Sweet Baby Ray's BBQ sauce.
- Place the pork belly meat side down in the marinade.
- Brush the pork belly skin with a mixture of salt and vinegar.
- Refrigerate uncovered for at least 24 hours to dry out the skin.
- Remove the pork belly from the marinade. Reduce the marinade on low heat until thickened to make a delicious and spicy dipping sauce.
- Preheat oven to 350 F (~177 C). Place the pork belly with skin side up in a foil basket and bake for 40 minutes. Optional - Turn the pan halfway through the baking.
- Remove the pork belly from the oven and dry the pork belly skin from oil and moisture
- Switch the oven to the broil setting and place the pork belly under the broiler for 15 to 20 minutes.
- Pay attention to avoid burning the pork belly as the skin crisps with blisters.
- Enjoy the crispy, juicy, and savory pork belly with a glass of cold beer!
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11 сен 2024
