Korean-inspired Pork Belly

Serves 2

Well, the Food Husband has declared that this is delicious so it only felt right to share it with you. Gochujang is one of my favourite ingredients and would urge you all to try and get some. The sauce here would work well with tofu or mushrooms too if you aren’t a meat eater.

Roasting the pork belly helps to get it lovely and crispy, and helps remove a little of the fat. The egg works so well with the dish, so do make the effort to include it, you won’t regret it!

Ingredients:

500g pork belly slices (approx 6 slices)

1 tbsp Vegetable Oil

1/2 tsp Sesame Oil

1 onion, large dice

1 pepper, large dice

1 heaped tbsp gochujang paste (gluten-free if required)

2 tbsp soy sauce (gluten-free if required)

1 tbsp white rice vinegar

1 heaped tbsp soft dark brown sugar

1 tbsp corn flour, made into a slurry with a little cold water

2 eggs

Step 1: Begin by roasting the pork belly slices on a baking sheet, at 180c fan for one hour.

Step 2: Mix the sauce ingredients (gochujang, soy sauce, sugar and vinegar) together in a bowl and leave to one side.

Step 3: Soft boil the eggs (6 minutes in simmering water) and then leave in cold water until they are cool enough to peel.

Step 4: Once the pork is cooked, remove from the oven, you can either keep them in the whole strips or chop into 1 inch pieces. Leave to one side.

Step 5: Heat the two oils together in a wok or frying pan, over a medium high heat. Stir fry the peppers and onions together, and once slightly softened and browned, add the pork, along with the sauce mixture and enough water to just cover the pork and vegetables. Stir then add the cornflour slurry, stir again and cook for a few minutes until thickened. Carefully add the peeled eggs and coat in the sauce.

Serve immediately with rice.