← Nouns Cooking · Korean

Ingredients

• 800 g skin-on pork belly strips, about 2–3 cm thick
• 2 tbsp Doenjang (Korean soybean paste)
• 1 tbsp Honey
• 1 tbsp Mirin
• 2 cloves Garlic, minced
• ½ tsp Ground ginger
• 1 Onion, very thinly sliced
• 1 Red onion, very thinly sliced
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 2 tsp Cider vinegar
• 1 tsp Toasted sesame oil
• 2 tsp Sesame seeds
• 1 lettuce leaves, for wrapping (optional)

Method

1. Heat the oven to 200°C (400°F). Line a roasting tray with foil and set a rack on top.
2. Mix the doenjang, honey, mirin, garlic and ginger and rub it all over the pork. Leave it while the oven heats.
3. Roast the pork on the rack for 35–40 min, turning halfway, until the edges are deep brown and the fat has rendered out. Rest for 5 min.
4. Meanwhile soak the sliced onions in iced water for 10 min to tame their bite, then drain and pat very dry. Toss with the gochugaru, sugar, soy sauce, vinegar, sesame oil and seeds just before serving.
5. Cut the pork into bite-size pieces and serve with the onion salad, lettuce for wrapping and rice.

Tips

• If the rub starts to burn before the pork is done, lay a sheet of foil loosely over the top.
• Leftovers crisp up beautifully in a hot frying pan the next day.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Kimchimari chopsticks and flour