Fusion Kitchen · Dinner
Gochujang and Honey Glazed Pork Belly Bowl
A Korean-American bowl, caramelised pork belly glazed with gochujang and honey built together from the start, served over steamed rice with pickled cucumber and sesame spinach.
$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
12gSugar
3gFiber
890mgSodium
85mgChol
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Instructions
1
Prep
Combine cucumber, 4 tsp rice vinegar, 2 tsp caster sugar, and 0.5 tsp salt; toss and set aside to pickle. Whisk 3 tbsp gochujang, 3 tbsp honey, 3 tbsp soy sauce, 4 tsp rice vinegar, grated garlic, and 4 tsp sesame oil until smooth in a small bowl. Set aside.
2
Sear
Heat 2 tsp neutral oil in a large frying pan over medium-high heat. Add pork belly pieces in a single layer, cook 10–12 minutes turning occasionally, until fat renders and all sides are golden and crispy.
3
Glaze
Drain excess fat from the pan, leaving pork in. Pour glaze over pork, toss to coat, cook 3–4 minutes over medium heat stirring frequently, until sticky and caramelised.
4
Saute
While pork cooks, wilt spinach in a dry pan over medium heat for 1–2 minutes. Toss with 2 tsp sesame oil and soy sauce to taste until coated. Top with 2 tsp toasted sesame seeds.
5
Plate
Spoon steamed jasmine rice into two bowls. Arrange glazed pork, pickled cucumber, and sesame spinach over rice. Scatter scallions over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork belly slices
- 2 tsp neutral oil
- 3 tbsp gochujang
- 3 tbsp honey
- 3 tbsp soy sauce
- 4 tsp rice vinegar
- 2 garlic cloves
- 4 tsp sesame oil
- 1 medium cucumber
- 2 tsp caster sugar
- 0.5 tsp fine sea salt
- 240g (8.5 oz) baby spinach
- 2 tsp toasted sesame seeds
- 360g (12.7 oz / 400g) jasmine rice
- 2 scallions