Pork belly!
This is so good. Think of it as non-smoked spicy bacon. It’s easy to make, too. Just make the marinade, put it on the pork, then cook it like bacon.
I found this recipe at Spice the Plate, and full credit goes to the author. I think it makes a great appetizer, so long as the subsequent meal has a strong flavor. The hot pepper paste flavor in the marinade will definitely carry over into whatever one eats next.
What you’ll need
- 1t minced garlic
- 1t minced ginger
- 2T Korean hot pepper paste
- 2T honey
- 2T soy sauce (use gluten-free to avoid gluten)
- 2T sesame oil
- 2T toasted white sesame seeds (I skipped these)
- 0.5 lbs. pork belly, sliced thick, like thick-sliced bacon
- cilantro for topping (optional)
What to do
Mix the garlic, ginger, pepper paste, honey, soy sauce, sesame oil and sesame seeds in a small bowl.
Add the slices of pork belly to a l-gallon freezer bag. Add the marinade, seal the bag, and work the marinade around so the pork is completely covered. Let me marinade for 30 – 60 minutes.
Using a nonstick frypan or griddle over low-medium heat, cook the pork belly like you would bacon, about 4 – 5 minutes per side. You don’t have to cook it till crispy, but ensure that it’s fully cooked.
When it’s done, remove the pork belly to a cutting board and cut the strips into bite-size pieces.
Serve hot with cilantro.
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