Gochujang-cured pork belly

Gochujang-cured pork belly. Charred. Hot. Sexy. Meat.  Great paired with huge rosé champagne and Fingerlakes Riesling. 

1.5 pounds of pork belly, thick sliced
3 tablespoons gochujang
3 tablespoon gochugaru
3 tablespoon soy sauce
2 tablespoon mirin
2 tablespoons of brown sugar
1 tablespoon garlic, minced
2 teaspoon ginger, minced
1/2 onion, grated (optional)

In a ziplock bag, mix gochujang, gochugaru, mirin, soy sauce, sugar, grated onion and Asian pear, garlic, and ginger. Add pork belly. Let it marinate at least 1 hr up to 24 hrs. Best on charcoal grill. Or cook under broiler 5 minutes on each side. Serve with green lettuce and ssamjang with rice. 

pork belly.jpeg