Korean Gochujang Char Siu

Ingredients

• 2 lbs Pork belly (sliced into 2-inch wide strips)
• 3 tablespoons Gochujang (Korean chili paste)
• 0.25 cup Honey
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon Toasted sesame oil
• 4 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 0.5 teaspoon Five-spice powder
• 1 tablespoon Brown sugar

Instructions

1. 1

   In a medium bowl, whisk together the gochujang, honey, soy sauce, wine, sesame oil, garlic, ginger, five-spice, and brown sugar until smooth.

2. 2

   Place the pork belly strips in a large resealable bag and pour in the marinade, ensuring all sides are well coated.

3. 3

   Refrigerate the pork for at least 4 hours, though overnight is preferred for the best flavor penetration.

4. 4

   Preheat your oven to 400°F (200°C) and line a baking sheet with foil, placing a wire rack on top.

5. 5

   Arrange the pork strips on the wire rack and roast for 20 minutes, reserving the leftover marinade from the bag.

6. 6

   Simmer the leftover marinade in a small saucepan over medium heat for 5 minutes until thickened into a glaze.

7. 7

   Brush the pork with the glaze and flip; roast for another 15-20 minutes until the edges are charred and the internal temperature reaches 160°F.

8. 8

   Let the meat rest for 10 minutes before slicing into thin pieces to serve.