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| Crispy Pork Belly Vegetables Kochujang Glaze |
How to make Crispy Pork Belly with Roasted Vegetables & Umami-Gochujang Glaze
Gochujang is made from red chili peppers, glutinous rice, fermented soybeans, and salt, adds a complex umami and also knows as Korean fermented red pepper paste, key ingredient in Korean cuisine taste spicy and savory flavor.
Ingredients
For the Pork & Vegetables:
- 1.5 lbs (700g) pork belly, skin-on, diced into 2-inch cubes
- 2 cups diced vegetables(carrots, potatoes, beetroot, broccoli florets)
- 2 tbsp neutral oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp gochugaru (Korean chili flakes, optional for spice)
For the Umami-Kochujang Glaze:
- 2 tbsp gochujang (Korean fermented chili paste)
- 1 tbsp miso paste (white or red)
- 1 tbsp mirin
- 1 tbsp honey or brown sugar
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 **garlic cloves, minced
- 1 tbsp toasted sesame oil
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Garnish:
- Toasted sesame seeds
- Thinly sliced scallions
- Shichimi togarashi (Japanese seven-spice, optional)
- Thinly sliced scallions
- Shichimi togarashi (Japanese seven-spice, optional)
Instructions
1. Crisp the Pork Belly:
- Pat pork dry; season with salt and pepper.
- Heat oil in a large skillet over medium-high. Sear pork in batches until golden and crispy (~8-10 mins total). Drain on paper towels.
2. Roast the Vegetables:
- Toss diced veggies with oil, salt, and gochugaru (if using). Spread on a baking sheet.
- Roast at 425°F (220°C) for 20-25 mins, flipping halfway, until tender and charred at edges.
(For the Broccoli, only blanch)
3. Make the Umami-Kochujang Glaze:
- Whisk all sauce ingredients in a small saucepan. Simmer over low heat for 3-5 mins until thickened.
4. Assemble:
- Toss crispy pork and roasted veggies with half the glaze. Drizzle the rest on top.
- Garnish with sesame seeds, scallions, and shichimi togarashi.
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