Smoky Gochujang Grilled Pork Belly

Ingredients

• 2 lbs skin-on pork belly, 1/2-inch thick slices
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tsp sriracha (optional, for extra heat)
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions

1. 1

   Pat the pork belly slices dry with paper towels. In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and sriracha if using.

2. 2

   Place pork belly in a shallow dish and pour the marinade over, ensuring all sides are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

3. 3

   Prepare your grill for two-zone cooking: one side with medium-high direct heat, the other with low indirect heat. Clean and oil the grates thoroughly.

4. 4

   Place the marinated pork belly over indirect heat. Close the lid and smoke/cook for 30-40 minutes, or until an internal temperature of 160°F is reached and fat begins to render.

5. 5

   Move the pork belly slices to the direct heat side of the grill. Sear for 2-3 minutes per side, creating a beautiful crispy char and caramelization.

6. 6

   Watch carefully to prevent flare-ups and burning. Remove pork belly from the grill when golden brown and crispy.

7. 7

   Rest the pork belly for 5 minutes, then slice against the grain into bite-sized pieces. Garnish with sesame seeds and sliced green onions before serving.