Black Friday Spicy Gochujang Pork Belly Marinade

Steps

1. 1

   Combine marinade ingredients

   • In a small bowl, whisk together gochujang (4 tbsp / 60g), gochugaru (2 tbsp / 15g), soy sauce (1/4 cup / 60ml), minced ginger (3 tbsp / 30g), minced garlic (8 cloves / 25g), sugar (2 tbsp / 25g), rice vinegar (3 tbsp / 45ml), and toasted sesame oil (2 tbsp / 30ml) until the mixture is smooth and well combined.
   • Slowly add pork or beef broth (1 cup / 240ml) while stirring, mixing until thoroughly combined and slightly thickened.
   • The finished marinade should be pourable but thick enough to coat a spoon.

   + Show details− Hide details

   Ready when: Marinade is smooth, well combined, and slightly thickened

   Tip: Mix the paste ingredients thoroughly before adding broth to avoid lumps; if your gochujang is very thick, warm the broth slightly to help it blend smoothly

2. 2

   Prepare pork belly

   • Remove pork belly from the refrigerator and pat the skin completely and thoroughly dry with paper towels—this step is crucial for crisping later.
   • Using a sharp knife, score the skin in an even crosshatch pattern with cuts about 1/2 inch (1 cm) apart and 1/4 inch (6 mm) deep.
   • Cut only through the skin and fat layer without cutting into the meat beneath.
   • Generously season all sides with kosher salt (1 tsp / 5g) and freshly ground black pepper (1/2 tsp / 1g).

   + Show details− Hide details

   Ready when: Skin is completely dry and evenly scored; meat is seasoned on all sides

   Tip: Dry skin is absolutely essential—wet skin will steam rather than crisp. Take your time scoring to create a uniform pattern; even scoring helps the skin render and crisp more evenly

3. 3

   Marinate pork belly

   • Place the prepared pork belly in a large bowl, resealable bag, or Dutch oven.
   • Pour the prepared marinade over the pork, turning to ensure all sides, especially the meat side, are well coated with the spicy paste.
   • Cover the bowl or seal the bag and refrigerate for a minimum of 2 hours.
   • However, 8 hours or overnight (up to 24 hours) is strongly recommended for deeper flavor penetration and more tender results.

   + Show details− Hide details

   Ready when: Pork is completely submerged and coated in marinade

   Tip: Overnight or 8-hour marinating yields vastly better flavor and more tender meat than the 2-hour minimum; plan ahead if possible for the most delicious results

4. 4

   Sear pork belly until crispyOven 325°F / 165°C

   • Preheat your oven to 325°F (163°C, gas mark 3).
   • Remove the pork belly from the marinade, reserving all the liquid in a separate bowl or measuring cup.
   • Heat a 5–6 quart heavy-bottomed Dutch oven (or large braising pot) over medium-high heat for 2 minutes until very hot.
   • Carefully place the pork belly skin-side down in the hot pot—no oil is needed as the pork's own fat will render.
   • Sear undisturbed for 5–7 minutes until the skin is deep golden brown and crispy at the edges (you should hear a gentle sizzle).
   • Flip the pork and sear the meat sides for 3–4 minutes total until browned.
   • The pork should sound crispy when you tap it with a spoon.

   + Show details− Hide details

   Ready when: Skin is deep golden brown and crispy; meat sides are well browned

   Tip: Don't move the pork while searing the skin—let it sit undisturbed so the skin makes good contact with the hot surface for even browning and maximum crispness

5. 5

   Add braising liquidOven 325°F / 165°C

   • Pour the reserved marinade and 1 cup (240ml) of fresh water into the pot around (not directly on) the pork.
   • The liquid should come about halfway up the sides of the pork—add a bit more water if needed to reach that level.
   • Bring to a gentle simmer over medium heat on the stovetop (about 2–3 minutes), then cover the pot with its lid.
   • Transfer the covered pot to the preheated 325°F (163°C) oven.
   • The braising liquid should shimmer gently, not boil hard; if it starts to boil vigorously once in the oven, reduce the temperature to 300°F (150°C).

   + Show details− Hide details

   Ready when: Braising liquid reaches a gentle simmer before the pot enters the oven

   Tip: Room-temperature water is easier to manage than hot; gentle braising is key to even, tender results—avoid hard boiling, which toughens meat and causes uneven cooking

6. 6

   Braise pork until very tenderOven 325°F / 165°C

   • Braise covered at 325°F (163°C, gas mark 3) for 2.5 to 3 hours.
   • At the 1.5-hour mark, remove the pot from the oven, open the lid carefully (watch for steam), rotate the pork so a different side faces down, and return to the oven.
   • At 2 hours, check that braising liquid is still visible at the bottom of the pot; if nearly evaporated, add another 1/2 cup (120ml) of water.
   • The pork is done when a fork inserted into the meat meets almost no resistance and the meat is very soft, tender, and nearly falling apart.
   • The skin may soften and wrinkle, which is normal.
   • An internal temperature of 160°F (71°C) is safe, though the meat's tenderness is the better indicator.

   + Show details− Hide details

   Ready when: Fork pierces meat with almost no resistance; meat is very soft and tender

   Tip: Keep heat constant and gentle—if the braising liquid boils hard, lower the oven to 300°F (150°C); steady, gentle simmering yields the most evenly cooked and tender results

7. 7

   Rest cooked pork belly

   • Carefully remove the pot from the oven using oven mitts.
   • Transfer the cooked pork belly to a cutting board using tongs or a slotted spoon, being gentle as the meat is very tender and may fall apart easily.
   • Let the pork rest, uncovered, for 5 minutes.
   • This brief resting period allows juices to redistribute throughout the meat, ensuring each slice is moist and tender.

   + Show details− Hide details

   Ready when: Pork has rested and is ready for slicing

   Tip: Even a short 5-minute rest makes a noticeable difference in juiciness and texture; resist the urge to slice immediately

8. 8

   Reduce and finish sauce

   • While the pork rests, carefully tilt the pot and skim the excess fat from the surface of the braising liquid using a spoon or fat separator.
   • Leave about 1–2 tablespoons of fat in the sauce for richness and flavor.
   • Return the pot to the stovetop over medium-high heat and bring to a simmer.
   • Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon in a thin glaze.
   • The liquid should darken slightly and smell deeply concentrated and fragrant.
   • Taste and adjust salt or add extra heat (additional gochugaru or sriracha) if desired.

   + Show details− Hide details

   Ready when: Sauce thickens and coats the back of a spoon; flavor is concentrated and rich

   Tip: Reducing the sauce is not optional—it concentrates the spicy, savory, slightly sweet flavors into a luxurious glaze that clings beautifully to each bite

9. 9

   Slice and serve

   • Slice the rested pork belly into 1/2-inch (1 cm) thick slices, cutting perpendicular to the grain.
   • A sharp knife and clean, deliberate cuts yield the neatest slices.
   • Arrange the slices on a serving platter, individual plates, or over steamed rice.
   • Spoon the reduced sauce generously over and around the slices.
   • Garnish with sliced scallions (3–4 stalks / 30–40g) and a sprinkle of sesame seeds (1 tbsp / 10g) if desired.
   • Serve immediately with steamed rice, steamed vegetables, or noodles on the side.

   + Show details− Hide details

   Ready when: Pork is sliced neatly and plated with sauce and garnish

   Tip: A sharp knife is essential for clean slices; cutting perpendicular to the grain maximizes tenderness in each bite