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Spicy Pan-Seared Pork Belly
Rate this recipeCarefully seasoned pork belly with a gentle heat from chili powder. The tender, chewy meat goes well with rice, rice vermicelli, banh hoi or bread.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Pork belly
500 g
Korean chili paste (gochujang)
2 tablespoon
White rice wine
2 tablespoon
Chili powder
2 tablespoon
Sesame oil
1 tablespoon
Minced garlic
1 tablespoon
Implementation Steps
01
MARINATE THE PORK
- Put the pork in a large bowl and marinate with the white rice wine, chili paste, chili powder, 2 tablespoons of soy sauce, minced garlic, sugar and sesame oil. Mix well and leave for about 20 minutes.
- Put the pork in a large bowl and marinate with the white rice wine, chili paste, chili powder, 2 tablespoons of soy sauce, minced garlic, sugar and sesame oil. Mix well and leave for about 20 minutes.
02
- Heat a little oil in a pan.
- When the oil is hot, add the pork and sear.
- When the oil is hot, add the pork and sear.
03
- Turn the pork so both sides are seared until firm and nicely colored.
- Turn off the heat, transfer the pork to a board and slice.
Serve with soy sauce mixed with a little chili and minced garlic.
Good luck!
- Turn off the heat, transfer the pork to a board and slice.
Serve with soy sauce mixed with a little chili and minced garlic.
Good luck!
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