Served with smashed pickled cucumber, sesame, spring onion & piquillo pepper
Prep time: 25 minutes. Cook time: 3.5 hours. No. of servings: 8
Ingredients
Pork belly
- 1000g boneless pork belly
- Enough to cover – Water
- 1000ml dark soy sauce
Maple gochujang glaze
- 200g Korean BBQ sauce
- 100g gochujang paste
- 100ml pure maple syrup
- 50ml dark soy sauce
- 20ml rice wine vinegar
Asian pickled cucumber
- 1 (350-400g) cucumber
- 60ml rice wine vinegar
- 25g caster sugar
- 20ml lime juice
- 5g table salt
- 5g white sesame seeds
- 5g black sesame seeds
- 15g fresh coriander
Garnish
- 20g spring onion
- 30g piquillo peppers
- 5g white sesame seeds
- 5g black sesame seeds
Method
1. Slow cook the pork belly
Place the pork belly into a deep pan, cover with water and add the dark soy sauce. Gently simmer until the pork is tender. Remove the pork from the cooking liquor, chill completely, then cut into bite-sized cubes.
2. Roast and glaze
Place the pork belly cubes into foil trays and roast on the BBQ until browned, lightly charred and caramelised around the edges. Mix the Korean BBQ sauce, gochujang, maple syrup, dark soy and rice wine vinegar to make the glaze. Coat the pork belly generously in the glaze, then return to the BBQ and cook until the glaze is thick, sticky and caramelised.
3. Pickle the cucumber
Lightly smash the cucumber and cut into rough bite-sized pieces. Bring the rice wine vinegar, water, caster sugar, lime juice and salt to a boil. Let cool and pour over the cucumber, leaving it to pickle for at least 1 hour.
4. Finish the cucumber
Drain the cucumber lightly, then fold through the white and black sesame seeds and chopped fresh coriander.
5. Plate and garnish
Plate the glazed pork belly with the smashed pickled cucumber and finish with sliced spring onion, diced piquillo peppers and mixed sesame seeds.
