Description
Indulge in crispy pork belly coated in a rich cashew gochujang sauce, served over perfectly crispy rice. This gourmet dish offers a delightful contrast of textures and a burst of savory, umami flavors.
Ingredients
- For the Pork:
- 2 pounds Boneless Pork Belly
- 1/4 cup Sake
- 1/4 cup Rice Wine Vinegar
- 1 tablespoon Kosher Salt
- For the Sauce:
- 4 tablespoons Unsalted Butter
- 3 cloves Garlic
- 1/4 cup Gochujang
- 1 tablespoon Granulated Sugar
- 1/4 cup Cashew Butter
- For Serving:
- 3 cups Cooked White Rice
- 1/2 cup Halved Cashew Pieces
- 1/4 cup Cilantro
- 1/4 cup Julienned Green Onions
- 1/2 cup Radishes
- 2 tablespoons Sesame Seeds
Instructions
- Pat the pork belly dry with paper towels. Rub it with sake and rice wine vinegar, cover with spice mixture, and refrigerate for 12-24 hours.
- Preheat oven to 300°F. Score the pork belly skin, roast for 2 hours, then increase temperature to 500°F for 10-15 minutes until crispy.
- Allow pork belly to cool to room temperature, refrigerate until firm, then slice into ½-inch pieces.
- In a saucepan, melt unsalted butter. Sauté minced garlic until fragrant. Whisk in gochujang, sugar, and cashew butter until smooth; keep warm.
- In a skillet, cook rice in remaining fat from pork until crispy and golden brown.
- Toss sliced pork belly with gochujang sauce until coated.
- Serve over crispy rice and top with garnishes.
Notes
- Combine pork and sauce just before serving to maintain crisp texture.
- For best results, use day-old rice for crisping.
- Marinate the pork belly for at least 12 hours, or up to 24 hours, for enhanced flavor.
- Watch the pork closely during the final roasting stage to prevent burning.
- Consider adding seasonal vegetables for extra color and nutrition.
- Ensure gochujang is gluten-free if gluten sensitivity is a concern.
- Nut allergies? Use sunbutter as an alternative to cashew butter.
- Prep Time: 24 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Roasting, Sautéing, Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
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